Best Instant Pot Chicken Curry Recipe

Restaurant Style Indian Chicken Curry, super simple to make with Instant Pot in about 25 minutes ( cook time is 15 minutes). Chicken curry is made with tender- juicy chicken,  freshly ground basic whole spices , spice powders in a creamy rich coconut – almonds sauce. Serve this comforting bowl of curry with Naan Bread or rice. Great recipe for meal prep too, prepare the whole dish ahead of schedule , and heat it during meal time, perfect for busy people, because it can save a lot of time. Recipe includes cooking the chicken curry with instant pot and stove top method , detailed recipe, tips with stepwise pictures and video given.

This chicken curry is one of our family favorite, and is always on our routine menu. I make quiet a few variations every time ( I’ve mentioned them in the post). I change the consistency of the curry by adjusting the water quantity, we like it little runnier over rice , and semi gravy consistency for roti or naan. Sometime I even skip the coconut milk,  if I don’t have it and the curry tastes good even without coconut milk. And this chicken curry recipe uses very less oil and no butter is added.

And when I’ve a party at home, this chicken curry is a mandatory dish, so easy, quick to prepare, and uses very basic pantry spices. Surely kids do ask for chicken curry with naan, this curry would be perfect for them. Curry is mildly spicy, and when you add almond paste /powder and coconut milk , it perfectly balances the spiciness.

How to prepare the Chicken Curry without the Instant Pot? ( Please scroll down for Instant pot Instructions)

You can use the regular pressure cooker ( one pot cooking) to make this chicken curry , follow this same recipe ingredients and measurement.

• Preparation – Cut chicken into 1 and 1/2 inch cubes ( with bones or boneless) , onions finely chopped , Chop the tomato finely or cut & whip in mixer few times( do not puree fully, little chunks is okay) , oil , ginger and garlic paste , fennel seeds , cinnamon stick , cardamom , cloves , bay leaf , turmeric powder , chilli powder , salt , add whole almonds in mixer & grind it to fine powder ( do not add water ) , water , coconut milk. Ingredients for roast and grind – fennel seeds , whole black pepper and cardamom.
• Sauté – Place the pressure cooker on the stove and heat it on medium – high flame, add 1 teaspoon oil only, add roast and grind spices – fennel seeds , black pepper, cardamom, and sauté for ONE minute, remove the ingredients from the cooker into the mixer, and grind to coarse texture ( you can grind while pressure cooking to save time), set aside. Now add the remaining oil into the cooker , add fennel seeds , cinnamon stick , cardamom, clove, bay leaf, and sauté for for 30 seconds. Add onions and salt mentioned in the recipe ( onions cook faster by adding salt) , sauté for TWO minute. Next add ginger garlic paste , sauté for ONE minute (make sure to stir well without getting burnt on the bottom). Finally dump grounded tomatoes , turmeric powder , chilli powder , chicken pieces, and mentioned amount of water, stir well ( make sure there is no food stuck at the bottom of the cooker).
• Pressure cook – Close the lid of the pressure cooker ( with the gasket fitted in it ) , When the STEAM BUBBLES ALONG WITH the WATER , put the weight and pressure cook for FIVE whistles, then switch off the flame.
  Wait for natural pressure release ( may take 10 minutes or more), open the lid of the pressure cooker, Now add powdered almond , coconut milk , grounded spices ( fennel- pepper-cardamom) , stir well.
• Sauté – Switch on the stove again , and heat on medium flame , let it come to a boil , then continue to boil for TWO more minutes , then switch of the flame. Serve the curry hot with rice or roti.

Almond powder or almost paste?

Either way is fine to use , almonds gives perfect consistency and flavor to the curry. Also healthier to use almonds instead of cashew nuts. This recipe I’ve used almond powder ( grind whole almonds in the mixer to fine powder ( without adding any water) and add it to the curry.

If making almond paste , then add mentioned quantity of whole almonds in the mixer , first grind it into fine powder , then add 1/2 cup water and grind it into smooth paste ( this way there will be no lumps , and you’ll get smooth consistency).

Note – do not use almond almond flour / meal for this curry.

If adding chicken drumsticks instead of small chicken pieces to the curry ?

In this recipe , I’ve cut the chicken thighs to one and half inch cubes (with bones or boneless ) , the pressure cook time for this cubed chicken  is 5 minutes.

If using chicken drumsticks , then make a slight slashes ( 2 to 3 places) using the knife (not too deep) on the drumsticks ( so chicken absorbs the curry flavors and cooks faster). Then add it to the curry when the recipe says to add the chicken , pressure cook time will increase to 8 to 10 minutes depending upon the SIZE OF THE DRUMSTICKS.

Cleaning The Chicken Is Optional

Cleaning the cut chicken pieces is completely optional. I like to clean it this way for all the Indian curries . Also using turmeric, helps to clean any bacteria in the chicken, and Yogurt helps to tenderize the chicken naturally.

How to clean ? cut the chicken into small pieces and take the cut chicken pieces in a bowl and add 3 tablespoons – white distilled vinegar , 3/4 th teaspoon – turmeric , 1 teaspoon – salt, 2 tablespoon – plain yogurt and water to cover the chicken. Mix it well and let it sit for 15 minutes. Now drain the water and rinse the chicken again with fresh water one more time , make sure to drain the water completely and set the chicken pieces for cooking.

Serving Suggestions

Serve chicken curry with white rice, brown rice , Naan bread , flatbread / tortillas , roti (chappati) , any rice variety like Coconut milk rice , biriyani , almost any south Indian food ( Idli , Dosa, string hoppers (idiyappam) , appam and the list goes on).

Recipe for Naan Bread , with step by step pictures , two ways to make the naan and tips to make a perfect naan given , check it out –

• Best Naan Bread Recipe
• Best Homemade Flour Tortillas Recipe

Recipe For rice (easy one pot recipes) , with stepwise picture, check this out –

• Thengai Paal Sadam | Coconut Milk Rice
• Instant Pot Soya Keema Biryani
• Restaurant Style Chicken Biryani

Storing And Reheating Instructions

Refrigerate any leftover immediately in a clean dry container ( preferably glass container). Chicken curry stays good for 4 to 5 days in fridge. Make sure to place the container in the inner most portion of the refrigerator (away from the door) for longer shelf life. Reheating – (make sure to use a clean dry ladle / spoon to scoop the curry) place the bowl in the a microwave safe bowl, cover and reheat for 5 to 8 minutes or until warm ( or more ) depending on the quantity you’re heating.

For Meal Prep – Make the whole dish ahead of time , cool down to room temperature , portion them into individual grab-and-go boxes with your favorite rice or flatbread, to be refrigerated and eaten over the next few days. This is very handy for quick lunches or dinner. ( I’ve not freezed it , so I’m not sure how long it would stay good in the freezer).

This chicken curry can be made ahead of time for a ‘Gathering ’. Cook the chicken curry and cool down completely to room temperature. Transfer to party trays and cover the trays with foil – lid if you have one or use a clear wrap and cover the top fully without gap. Can also use foil sheet warps to cover over the clear warp just for an extra protection and leak proofing. For Reheating Party Trays, pre heat the oven and place the trays for 10 to 15 minutes or until the dish gets heated (take them in between and stir and place it back). Or use a chafing dish – burner to reheat ( recommended – this helps the food to keep warm for the entire party). Note – do not microwave foil trays.

Yield From This Recipe

This recipe yields, 2.5 quartz of chicken curry, Easily serves 6 to 8 persons.

Find below the video guide for cooking the chicken curry using the Instant Pot

Stepwise pictures of how to make the chicken curry using the Instant Pot

Cut veggies, chicken and keep all ingredients ready – Cut chicken into 1 and 1/2 inch cubes ( with bones or boneless) , onions finely chopped , Chop the tomato finely or cut & whip in mixer few times( do not puree fully, little chunks is okay) , oil , ginger and garlic paste , fennel seeds , cinnamon stick , cardamom , cloves , bay leaf , turmeric powder , chilli powder , salt , almonds powder ( look below for picture), water , coconut milk. Ingredients for roast and grind – fennel seeds , whole black pepper and cardamom.

Add whole almonds in mixer & grind it to fine powder ( do not add water )

Sauté using the Instant Pot

I used Instant Pot Duo Evo Plus 8 Quart for cooking. Place the inner vessel into the Instant Pot. Press SAUTE mode on HIGH power. In CUSTOM settings, SET Timer for FIVE minutes. Now Press START. Once the preheating is done ( you’ll get a beep sound), add 1 teaspoon oil only, add roast and grind spices – fennel seeds , black pepper, cardamom, and sauté for ONE minute, remove the ingredients from the pot into the mixer, and grind to coarse texture ( you can grind while pressure cooking to save time), set aside.

Now add the remaining oil into the pot , add fennel seeds , cinnamon stick , cardamom, clove, bay leaf, and sauté for for 30 seconds. Add onions and salt mentioned in the recipe ( onions cook faster by adding salt) , sauté for TWO minute. Next add ginger garlic paste , sauté for ONE minute (make sure to stir well without getting burnt on the bottom).

Finally dump grounded tomato , turmeric powder , chilli powder , chicken pieces, and mentioned amount of water, stir well ( make sure there is no food stuck at the bottom of the pot). Press CANCEL .

Pressure cook

Close the LID of the Instant Pot . Press the PRESSURE COOK mode on HIGH power, and SET CUSTOM TIMER to “FIVE” minutes. SEAL the Pressure Valve ( this model IP automatically seals the vent). Switch off the KEEP WARM MODE ( light should not be on in the keep warm mode). Now press START. After the pressure cooking is done. Press CANCEL. Then do QPR (quick pressure release) by moving quick release switch from SEAL TO VENT.

Sauté finally

After the steam is released, open the lid of the Instant Pot. Now add powdered almond , coconut milk , grounded spices ( fennel- pepper-cardamom) , stir well.

Then press SAUTE mode on HIGH power. In CUSTOM settings, SET Timer for THREE minutes. Now Press START, let the curry come to boil , and continue to boil for TWO more minutes, Press CANCEL ( you don’t have to wait for the pre heating to be done, when you press sauté mode, curry will start to boil in 30 seconds to ONE minute (because its already hot), continue to boil for two minutes and press cancel) .

Remove the inner pot from the instant pot , Serve the chicken curry hot with rice or roti.