This Instant Pot Chicken Curry is a soupy creamy curry rich in flavor and taste.
Chicken, carrots, potatoes and spices - that's all you need! Get this delicious Instant Pot Chicken Curry on the table in under 30 minutes!
Contents
Recipe Video
What is Chicken Curry?
Curry is all about a variety of flavors and aroma of spices to make it even more appealing.
An Asian recipe that has spread all over the globe with a few variations in tastes.
How to serve
This casserole can be served with naan bread or with any of these side dishes:
Can I store the leftovers?
Of course, you can keep the leftovers in an airtight container and store them in the refrigerator for 5-7 days.
Why this recipe works?
- The easiest, simplest, and quickest recipe to prepare - not complicated ingredients or instructions.
- Very versatile recipe so you can add as many vegetables as you like.
- You can enjoy this dish with absolutely no guilt as this is a health-conscious recipe.
What else can I add?
You can play around with the ingredients. Try :
- Adding more or different spices.
- Increase the number of fresh vegetables.
- Use tofu or fish instead of chicken
How to make
Gather the necessary ingredients.
Add curry powder, kosher salt, garlic cloves, grated ginger, and chicken thighs in a large bowl.
Marinate for about half an hour.
Add coconut oil and marinated chicken in the instant pot of Instant pot and sauté for about 5 minutes.
Now, add onions and flour.
Then, add milk, fish sauce, sugar, bay leaf, and lemongrass. Mix well.
Cook for about 2 minutes on High Pressure.
Release the pressure Naturally through the steam vent.
Open the lid and add potatoes and carrots.
Then, again close the lid and press the “Manual” button.
Cook for about 3 minutes on HIGH pressure.
Release the pressure naturally through the steam vent.
Open the lid, dish out and garnish with cilantro.
Serve and enjoy!
Instant Pot Curry Recipes
Instant Pot Chicken Curry
Ingredients
- 1 ½ lb chicken thighs boneless, skinless
- 13 ½ oz milk
- 3 potatoes peeled and cut into pieces
- ½ onion diced
- 2 ½ tablespoon curry powder
- 2 tablespoon fish sauce
- 1 teaspoon salt
- 1 tablespoon coconut oil
- 1 stalk lemongrass cut into 3 inch pieces and pounded
- 3 carrots peeled and chopped
- 3 garlic cloves finely minced
- ½ tablespoon ginger freshly grated
- 2 teaspoon sugar
- ½ tablespoon bay leaf
- 1 ½ tablespoon all purpose flour
- cilantro to garnish
Instructions
- In a large bowl mix curry powder, kosher salt, garlic, ginger and chicken thighs.
- Press "saute" and add coconut oil to the Instant Pot.
- Add chicken to the Instant Pot and saute for 2 minutes.
- Add onions and flour and saute for s more minute.
- Add milk, fish sauce, sugar, bay leaf, and lemongrass and mix well. Saute for 2 minutes.
- Close the lid and cook for 2 minutes on high pressure.
- When cooking time is complete, wait for a natural release.
- Open the lid and add potatoes and carrots. Stir well.
- Close the lid and cook on high pressure for 3 minutes.
- When cooking time is complete, wait for a natural release.
- Open the lid, dish out and garnish with cilantro.
- Serve and enjoy!
Nutrition
Video
Welcome to my kitchen! I am Corrie, the blogger behind Corrie Cooks. I run this blog with my wife since 2017, so you can enjoy quick, easy and delicious Instant Pot recipes. Thank you for stopping by 🙂
Corrie, the procedure you give in the narrative and the one you give in the 'Instructions' don't match hardly at all! In particular step 4 of the Instructions read "4. Add onions and flour and sauté for s more minute." I was not able to resolve ".. s more minute." from the narrative you give above with the pictures. I think this needs a bit more editing.