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Easy Chicken Curry  For  Week Night Dinner | Dairy Free | Pressure Cooker

This flavorful chicken  curry  is  perfect for a  week night meal.   Fresh  flavors  and a   curry spices  come  together   beautifully  in this  dish.  And  all it  takes is less than 10 minutes of hands on time!

Easy Chicken Curry With Vegetables In Pressure Cooker

Make  ahead  meals  are  a big  time  savor  on busy  weeks.   It is  comforting  to  sit  down to   a  warm   home cooked  meal  occasionally.  Recipes  like  these  are   tailored  for  these  kind  of  days.   It is  easy to make   with a  few   pantry staples.   It is  pretty much error   proof ?.

In India  there are  many  versions of chicken  curry.    Curries  from the  south differ  from the northern   regions  significantly.  This  curry  is  based on the flavors of the  south  –   few  spices,  green chilies (if  using),   and   coconut milk. Oh  another  thing   there is no  curry powder   either !!!

This  weeknight  chicken  curry   is one pot  dish –  so  technically the  entire   meal can  be  made in 2  pots (there  goes  my one  pot  meal  pitch!).  Make  this  in  your instant pot  or   pressure  cooker  and  rice  on stove top /rice cooker  at  the  same  time.    10 to 15  minutes  of  hands  on time  is  all that  is  needed  for  the  entire  meal!

So this   rice  and  curry bowl is   my    comfort  food. And  the   one  of the  best parts  is  that  I can  serve  with  without  worrying  about  gluten,  dairy or  nut   allergies .

Wait  a  minute – isn’t  coconut  a  nut ?   Well  FDA  classifies  it as a tree  nut , but  it  is  in fact a  fruit.  This  might  explain  why  there are so  few instances of coconut  allergies.

What do I serve  this   with  this  curry ?

You can  serve  this  with  any   rice  or    flat  bread.  For a  little  fancier  version  try   these  sides.


Before   you  start  these are  the  things  you need –

Chicken, Spices,  Veggies ,  coconut  milk , Instant pot/Pressure cooker

Making Easy Chicken Curry With Vegetables In Pressure Cooker


I make  this  curry  with boneless chicken  breasts  or   thighs.  You could   make  these  with  bone  in   meat  as  well – in  that  case  you might  want  to   increase  the  pressure  cook time   to   about  10 minutes.


As I mentioned  earlier  there is  no  curry  powder  in this  dish.    One  or 2  whole  cloves and   cardamom  along  with cayenne,  coriander  and   turmeric   completes  the   dry spice  list.   The base  of  this  curry is  made  with  onions ,  ginger  and  garlic.  If  you prefer a   little  tang  add   a  tomato   to it  as well.   You could  experiment   with  more spices   like  garam  masala  or  bay leaf , or  cinaamon as  well.

Like  these  flavors  in  chicken ?  You  might  want  to try


To be  honest  chicken  curry does  not  need  veggies, but  adding  the  veggies  makes  me  feel  better (the  real  reason  they are  there).   2 cups  of   frozen  mix  vegetables  is  my choice .   When using a  mix  of  peas   and  carrots or  any of  the  vegetables  that  you like  with  ca bit  of crunch,  you can  add  it  to the   curry after the  chicken s  done  cooking.  Often  times  the  residual heat  is  enough  to  cook the  veggies , but if  you  are  opening  the  cooker  after   the  contents  have   reached  room temperature ,  heat  it  up   the  curry up  after  adding  the   veggies.

Alternately  add them     to the  pot  along  with  the   chicken.  When using  larger  chunks  of  veggies like  potatoes,   big  chunks of fresh  carrots ,   definitely cook  these  with the  chicken.

Coconut Milk

Coconut milk  gives  this  curry its  creaminess.    If  using  bone  in meat   the  curry   will have  some  body even   before  adding   the  coconut  milk.    Coconut  milk adds  more  richness  to the  curry  and  mellow   and  binds  together all the flavors.

Easy Chicken Curry With Vegetables In Pressure Cooker

Try it  once ,  and    this   home  made chicken  curry bowl  will be  part  of  your  weeknight  meal rotation.


Here is  the  recipe  for  easy  weeknight   chicken  curry.

Easy Chicken Curry With Vegetables In Pressure Cooker

Easy Chicken Curry

By Syama
This   chicken curry is  easy to make and flavorful.  Coconut  milk is  used  to make this curry  thick and   creamy. Few aromatic  spices  add to the  flavors  and   cayenne  and  coriander brings  out  the  classic  curry flavors. 
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Prep Time 5 minutes
Cook Time 20 minutes
Pressure Cook Time 5 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian
Servings 4


  • 1 lb Boneless  Skinless Chicken  Breast
  • 1 - 2 Onion   1 ½ C  chopped
  • 3 Cloves Garlic
  • ½ Inch  Fresh Root  Ginger
  • 2  - 3 Cloves
  • 1/4 Tsp Cardamom Seeds
  • ½ -   1   Tsp  Cayenne to taste
  • ½ Tsp  Turmeric Powder
  • 1 Tsp Coriander powder
  • Frozen  Mixed Vegetables
  • 1 Full Fat Coconut Milk
  • 2 Tbsp Oil Notes
  • 1 Tsp Sea Salt To Taste


  • Cut chicken breasts into bite  size  pieces.   Chop  the  onions,  grate  or  mince the   ginger  and  garlic.  

Instant Pot

  • Turn on Instant Pot. Press ‘saute’ and  wait    for  it  to  turn  hot.  Add  oil   and  cardamom  and   cloves.    Wait  for  about  30 seconds   for  the  spices  to  heat  up and  be  fragrant. Add  the  chopped   onions ,  ginger and  garlic.   Sauté  for  2  minutes   stirring  once  or  twice  until the  vegetables  are   softened.
  • Add the  dry spice powders spices  and  1  tsp  salt.    Mix and  sauté  for  about  1  more minute.
  • Add the  chopped   chicken    stir  to  coat  with the   spicy inion mixture.   Add the   veggies  and  turn off the  sauté  mode .
  • Add  ½ C  water and close the lid. Set the  vent to 'SEALING' and press “MANUAL” button. Set  pressure  to high and  adjust  timer  to 5 minutes.
  • When cooking  is  done  wait for the pressure to be released naturally (Notes). Open the lid and press “SAUTE” button.  Add  the  coconut  milk  mix   and  cook for  1  minute (longer  if  the  curry needs to be  thicker).

Stove Top pressure  cooker

  • Follow  the  instructions for  instant  opt   till you close  the cooker.  Once  the  cooker  reaches  high pressure lower  the  heat  and  cook for  5  minutes.  Turn off  and let it   cool until  the pressure  comes  back to normal.  Open  the  lid  and  add  the   coconut  milk.   Reduce to desired  thickness.
  • Serve with rice!


  • This  was  made in  a  6qt  Instant pot. 
  • Follow  the  directions  for  your  pressure  cooker. Never  fill more than  the  recommended  level. 
  • When in a   hurry ,   wait  for  10 minutes  after cooking  is  complete  before  releasing   the  pressure. 
  • If  using   bone  in pieces   increase  the  pressure  cook time  to  7 to 10 minutes.
  • I prefer  to  use  coconut  oil  in  this  recipe,  any flavorless  oils  will work  great.  
  • Optionally you can  add  Garam  Masala    along  with the  spices. 

Important: Nutrition Values are estimates. Actuals vary based on ingredients and serving size.

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Looking  for  more  instant  pot  recipes ?    Try These

Easy Chicken Curry With Vegetables In Pressure Cooker

Easy Chicken Curry With Vegetables In Pressure Cooker

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