Instant Pot Chicken Curry
Warm and comforting chicken in a flavorful sauce.
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Servings: 6
Calories: 383kcal
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