Instant Pot® Indian chicken curry
55 min
This quick and easy Indian chicken curry comes together faster than you would expect with your Instant Pot®. Serve with naan and basmati rice.
Fioa
23 people made this
Ingredients
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
Method
Prep:10min ›
Cook:35min ›
Extra time:10min ›
Ready in:55min
- 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.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
