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chicken cubes in a yellow curry sauce mixed with carrot and potato cubes with parsley on top
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4.85 from 20 votes

Instant Pot Chicken Curry

A creamy and rich curry bursting with exotic Indian flavors…
Course Main Course
Cuisine Indian
Keyword chicken thighs, coconut milk, Mango Chicken Curry, Vietnamese Chicken Curry
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Calories 433kcal
Author Corrie

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!

Video

Nutrition

Calories: 433kcal | Carbohydrates: 32g | Protein: 24g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 1003mg | Potassium: 961mg | Fiber: 4g | Sugar: 8g | Vitamin A: 5325IU | Vitamin C: 24mg | Calcium: 127mg | Iron: 3mg