Instant Pot® Indian chicken curry

    This quick and easy Indian chicken curry comes together faster than you would expect with your Instant Pot®. Serve with naan and basmati rice.

    1 person made this

    Serves: 6 

    • 3 tablespoons butter
    • 1 onion, chopped
    • 1 tablespoon minced garlic
    • 1 tablespoon minced fresh ginger
    • 450g boneless, skinless chicken breasts, sliced into cubes
    • 2 tablespoons tomato passata
    • 1 1/2 tablespoons ground coriander
    • 3/4 tablespoon chilli powder
    • 1 1/2 teaspoons salt
    • 1 teaspoon garam masala
    • 3/4 teaspoon ground turmeric
    • 3/4 teaspoon ground black pepper
    • 1/4 teaspoon cumin
    • 1 bay leaf

    Prep:10min  ›  Cook:35min  ›  Extra time:10min  ›  Ready in:55min 

    1. Turn on a multi-functional pressure cooker (such as an Instant Pot®) and select Saute function. Melt butter and cook onion until soft, about 3 minutes. Add garlic and ginger; cook until tender, about 1 minute. Add chicken; cook until golden, about 5 minutes. Add tomato passata, coriander, chilli powder, salt, garam masala, turmeric, pepper, cumin and bay leaf. Close and lock the lid. Select Poultry according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
    2. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

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