Instant Pot Chicken Curry

Instant Pot Chicken Curry has the intense depth of flavor that Indian cuisine is known for. Plus, this speedy recipe can be prepped in just minutes. You’re going to love how flavorful and affordable homemade chicken curry can be. 

Suitable for Low Carb, Paleo, Gluten Free and Whole30. Post includes Weight Watchers points.

Instant Pot Coconut Curry Chicken is the perfect weeknight meal. It is so easy to make at home and the bold flavor is incredibly satisfying and comforting. 

Since traditional curry can take hours of simmering on a stove, this Instant Pot Curry Chicken is a welcome shortcut that takes under an hour from start to finish. And most of the work is hands-off – just let the pressure cooker do its thing. 

Like this Instant Pot Honey Garlic Chicken, and the awesome Instant Pot Chicken Pot Pie, this protein-packed Indian Chicken Curry is made with budget-friendly pantry staples. Skip the expensive takeout and save money by making this delicious dish at home.

Make extra and you not only have a delicious dinner but an easy-to-reheat lunch option all week long. 

Why Make This Recipe

• Flavorful – By using both curry and garam masala spices, you get the incredible earthy depth of flavor that makes Indian food so delicious. 
• Diet-Friendly – It’s hard to believe this decadent coconut curry chicken is diet-friendly! Enjoy this dish on low carb, paleo, whole30 and gluten free diets.
• Easy Meal Prep – This curry is perfect for busy families. With just a few minutes of prep, you can cook this in the Instant Pot, Slow Cooker, or even on the stovetop. Just follow our instructions below.  
• Budget-Friendly – Affordable chicken becomes a luxurious dinner with the addition of some basic pantry staples. 

Ingredient Notes

• Coconut Oil – Coconut oil and olive oil will make this recipe ​​Paleo and Whole30 compliant. If that’s not a concern, you can use any neutral oil. 
• Onions – Any type of onion will work; I typically use sweet onions. 
• Cinnamon Stick – Use a whole cinnamon stick rather than ground cinnamon. 
• Whole Cloves – Tie in a small piece of cheesecloth so you can easily remove before serving.
• Chicken – I used chicken breast chopped into small pieces, but you can also use chicken thigh meat. 
• Garlic – Fresh minced garlic has a wonderful earthy flavor. 
• Ginger – Fresh ginger can be stored in the freezer and grated per use, so it’s perfect for keeping on hand. 
• Curry Powder – Made from a mixture of turmeric, chili powder, ground coriander, ground cumin, ground ginger and pepper. You can get mild, medium and hot curry powder. 
• Garam Masala – This spice blend usually consists of ​​cinnamon, peppercorns, cardamom, mustard seeds, coriander, cloves, mace, and nutmeg. 
• Tomatoes – Finely chop whole tomatoes or use canned tomatoes. 
• Coconut Milk – Use full-fat coconut milk and avoid shaking the can before using it so you can skim off the cream. 
• Chili – Add this optional ingredient if you love spicy curry. 

How To Make Instant Pot Chicken Curry

Get full ingredients list and instructions from the recipe card below.

1. Set the Instant pot to sauté mode and add the coconut oil. Then add onion, cinnamon stick and cloves and sauté for 5-7 minutes until the onion is tender. If needed, add up to 2 tablespoons of water to avoid burning.
2. Add chicken to the Instant Pot and sauté for several minutes until browned.
3. Turn off the Instant Pot and mix in garlic, ginger, curry powder, garam masala, chopped tomatoes, the watery portion of the coconut milk, salt and chili (if using) and stir well.
4. Place the lid on, turn the valve to the sealing position, and set to manual pressure / high pressure for 5 minutes.
5. When done, allow for a compelte natural pressure release, then remove the lid and switch to sauté mode. Pour in the coconut cream and cook for 2 minutes.
6. Turn off the Instant Pot, remove the cinnamon stick and cloves, adjust seasonings, and then serve.
   

How To Make Slow Cooker Chicken Curry

1. Heat coconut oil in a frying pan and sauté the onion, cinnamon stick and cloves for 5-7 minutes or until the onion is tender. 
2. Add the chicken pieces to the pan and saute until brown.
3. Stir in the garlic, ginger, curry powder, garam masala, chopped tomatoes, the water from the coconut milk, salt and chili (if using) and remove from the heat.
4. Pour the chicken curry mix into your slow cooker and cook on low for 5-6 hours or on high for 3-4 hours.
5. Before serving, remove the cinnamon stick and cloves, stir in the coconut cream, adjust seasonings, let cook for a few more minutes until warmed through.

How To Make Stovetop Chicken Curry

1. Heat coconut oil in a large saucepan and sauté the onion, cinnamon stick and cloves for 5-7 minutes or until the onion is tender. 
2. Add the chicken pieces to the pan and saute until brown.
3. Stir in the garlic, ginger, curry powder, garam masala, chopped tomatoes, the water from the coconut milk, salt and chili (if using) and cover the pot. 
4. Allow the curry to simmer for about 20 minutes, stirring occasionally.
5. Before serving, remove the cinnamon stick and cloves, stir in the coconut cream, adjust seasoning and then serve.

Tips For Success

• Always check for doneness with a meat thermometer. The internal temperature should be 165F / 74C when inserted into the thickest part of chicken breasts.
• Cook time listed does not include the time it takes for the Instant Pot to come up to pressure or for the pressure to release. 
• Cut the chicken into small, bite-sized pieces.
• Use green onions instead of regular onions to speed up the cooking process. 
• Stir in a bit of butter and heavy cream just before serving to make this curry extra creamy. 

Variations

• Swap The Meat – Use boneless chicken thighs or turkey meat instead of chicken breast. 
• Use Bone-In Meat – Use bone-in chicken breasts or chicken thighs. Be sure to adjust the cooking times accordingly. 
• Add Vegetables – Veggies can add a lot of bulk to curry in addition to their nutritional value. Consider adding carrots, cauliflower, sweet potatoes or lentils. 
• Make It Rich – If calories aren’t a concern and you want to make this recipe even more indulgent, add a bit of butter and heavy cream just before serving. 

Budget-Friendly Tips 

• Save On Chicken – Chicken is even more affordable when you buy it on sale or in bulk. Easily freeze it for later use. 
• Keep A Well-Stocked Pantry – Keeping various spices, coconut milk and other staples in your pantry will prevent you from making extra trips to the grocery store. 
• Add Veggies – Adding fresh or frozen veggies is a great way to bulk up a recipe.
• Add Rice – Serve this over rice to make it more filling and stretch it even further. 
• Plan For Leftovers – Leftover curry may be even tastier than curry on the first day so bring the leftovers for lunch. 

Prep Ahead And Storage

• Prep Ahead – Chop chicken before freezing for easy meal prep. You can also saute the onions and meat the night before and then toss everything in the Instant Pot when you are ready to cook. 
• Store – Leftovers can be stored in the fridge in an airtight container for up to 5 days. 
• Freeze – Follow these easy steps for freezing your curry chicken;
  • Allow the curry to cool completely.
  • Pour into freezer bags and remove all the air out before sealing.
  • Store the pressure cooker curry in the freezer for up to 3 months.

Meal Prep

• Enjoy this Instant Pot Chicken Curry the first night and the leftovers for the rest of the week. 
• Make a double or triple batch and eat the leftovers during the week or freeze them for later. 
• Turn this curry into a soup by adding 1-2 cups of chicken broth before cooking. 

FAQs

More Takeout Recipes You May Like

• Instant Pot Chicken Parmesan.
• Instant Pot Honey Garlic Chicken.
• Olive Garden Copycat Instant Pot Chicken Gnocchi Soup.
• Copycat Wendy’s Chili recipe.

Serving Suggestions

• Dump and Start Instant Pot Coconut Rice.
• Instant Pot Baby Potatoes.

Weight Watchers Points

There are 9 Blue Plan SmartPoints in one serving of this.

Get The Chicken Curry Instant Pot Recipe:

Instant Pot Chicken Curry

Warm and comforting chicken in a flavorful sauce.

Print Pin Rate Save RecipeSaved!

Course: Main Course

Cuisine: Indian

Diet: Gluten Free

Prep Time: 5 minutes minutes

Cook Time: 17 minutes minutes

Total Time: 22 minutes minutes

Servings: 6

Calories: 383kcal

Author: Bintu Hardy | Budget Delicious

Equipment

Instant Pot 8QT

Instant Pot Accessories

Cups And Spoons

Ingredients

• 2 tablespoons coconut oil
• 2 onions peeled and finely chopped
• 1 cinnamon stick
• 8 whole cloves
• 2 pounds (1.1 kg) boneless skinless chicken breasts chopped into bite-sized pieces
• 1 teaspoon garlic minced
• 1 teaspoon ginger minced
• 1 tablespoon curry powder
• 1 teaspoon garam masala
• 14 ½ ounces (411g) finely chopped tomatoes
• 13 ½ ounces (400ml) full fat coconut milk divide the coconut water and the coconut cream
• salt to taste
• chili optional and to taste

Instructions

Instant Pot Method:

• Set the Instant pot to sauté mode and add the coconut oil. Add the onion, cinnamon stick and cloves and sauté for 5-7 minutes until the onion is tender. If needed, add up to 2 tablespoons of water to avoid burning the onion.
• Add the chicken pieces to the Instant Pot and sauté for several minutes until browned.
• Turn off the Instant Pot and add garlic, ginger, curry powder, garam masala, chopped tomatoes, the watery portion of the coconut milk, salt and chili (if using) and stir well.
• Place on the lid, turn the valve to sealing position and set to manual pressure / high pressure for 5 minutes.
• When done, allow for a complete natural pressure release. Remove the lid and set to sauté mode. Pour in the coconut cream and cook for 2 minutes.
• Turn off the Instant Pot, remove the cinnamon stick and cloves, adjust seasonings,then serve.

Slow Cooker Method:

• Heat coconut oil in a frying pan and sauté the onion, cinnamon stick and cloves for 5-7 minutes or until the onion is tender.
• Add the chicken pieces to the pan and sauté until brown.
• Stir in the garlic, ginger, curry powder, garam masala, chopped tomatoes, the water from the coconut milk, salt and chili (if using) and remove from the heat.
• Pour the chicken curry mix into your slow cooker and cook on low for 5-6 hours or on high for 3-4 hours.
• Before serving, remove the cinnamon stick and cloves, stir in the coconut cream, adjust seasonings, let cook for a few more minutes until warmed through.

Stovetop Method:

• Heat coconut oil in a large saucepan and sauté the onion, cinnamon stick and cloves for 5-7 minutes or until the onion is tender.
• Add the chicken pieces to the pan and sauté until brown.
• Stir in the garlic, ginger, curry powder, garam masala, chopped tomatoes, the water from the coconut milk, salt and chili (if using) and cover the pot.
• Allow the curry to simmer for about 20 minutes, stirring occasionally.
• Before serving, remove the cinnamon stick and cloves, stir in the coconut cream, adjust seasoning and then serve.

Video

Notes

• Cut the chicken into small, bite-sized pieces.
• Use green onions instead of regular onions to speed up the cooking process. 
• Stir in a bit of butter and heavy cream just before serving to make this curry extra creamy. 
• Always check for doneness with a meat thermometer. The internal temperature should be 165F / 74C when inserted into the thickest part of chicken breasts.
• Recipe time does not include the time it takes for this instant pot to come up to pressure.
• Storage – keep in an airtight container inside the fridge for up to 5 days.
• There are 9 WW Blue Plan SmartPoints in one serving of this.

Nutrition

Calories: 383kcal | Carbohydrates: 12g | Protein: 35g | Fat: 23g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 277mg | Potassium: 978mg | Fiber: 3g | Sugar: 5g | Vitamin A: 205IU | Vitamin C: 12mg | Calcium: 64mg | Iron: 4mg