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Instant Pot Chicken Potato Curry
This creamy and hearty chicken and potato curry is a delicious dish for a filling meal. The apple, spices and potato compliments the chicken thighs perfectly.
Course
Main Course
Cuisine
Indian
Keyword
Chicken Potato Curry, chicken thighs, Potatoes
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
30
minutes
minutes
Servings
6
Calories
530
kcal
Author
Corrie
Ingredients
2
lb
chicken thighs
1
lb
potatoes
quartered
1
apple
chooped
4
garlic cloves
minced
3
tablespoon
ginger
minced
2
teaspoon
olive oil
1
small onion
chopped
2
cups
diced tomatoes
1
cup
coconut milk
1
cup
chicken broth
2
tablespoon
curry powder
½
teaspoon
salt
½
teaspoon
black pepper
2
tablespoon
garam masala
1
teaspoon
turmeric powder
1
teaspoon
coriander powder
1
teaspoon
cumin seeds
Instructions
Turn on the instant pot and select sauté.
Add olive oil, apple, ginger, onions and sauté for 3 minutes.
Add spices and garlic and sauté for 2 minutes.
Add chicken, potatoes, tomatoes, coconut milk and chicken broth in the instant pot.
Select Cancel and close the lid.
Set instant pot to Manual at high pressure and cook for 10 minutes. Release the pressure quickly through steam vent.
Open the lid, garnish with cilantro and serve.
Nutrition
Calories:
530
kcal
|
Carbohydrates:
26
g
|
Protein:
29
g
|
Fat:
36
g
|
Saturated Fat:
14
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
12
g
|
Trans Fat:
1
g
|
Cholesterol:
148
mg
|
Sodium:
474
mg
|
Potassium:
1000
mg
|
Fiber:
5
g
|
Sugar:
6
g
|
Vitamin A:
255
IU
|
Vitamin C:
28
mg
|
Calcium:
78
mg
|
Iron:
5
mg