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.
Course Main Course
Keyword Easy Chicken Curry, Instant pot Chickpea Curry
Prep Time 5minutes
Cook Time 20minutes
Pressure Cook Time 5minutes
Total Time 40minutes
1lbBoneless Skinless Chicken Breast
1 - 2 Onion 1 ½ C chopped
½Inch Fresh Root Ginger
2 - 3Cloves
½ - 1 Tsp Cayenneto taste
½Tsp Turmeric Powder
2 C Frozen Mixed Vegetables
1C Full Fat Coconut Milk
1TspSea SaltTo Taste
Cut chicken breasts into bite size pieces. Chop the onions, grate or mince the ginger and garlic.
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.