Welcome to the world of Vietnamese and Asian cuisine, where spices and flavors converge to create dishes that set your taste buds ablaze. As a chef specializing in this cuisine, I am excited to present to you my recipe for Instant Pot Curry Chicken.
This recipe is perfect for those seeking a warm and spicy comfort meal that can be prepared quickly and easily. The dish features boneless chicken thighs and a variety of vegetables including russet potatoes, carrots, onion, garlic, and ginger – all cooked in a savory and aromatic blend of curry powder, tomato paste, and soy sauce.
Cooking with an Instant Pot means that all the ingredients are cooked under high pressure in just 5 minutes. This allows for optimal heat distribution and ensures that the chicken is juicy and tender.
One of the things I love about this dish is how quick it is to make. Whether you’re a busy parent or a working professional with limited time, you can have a sumptuous meal ready in no time. Not only that, but it’s also an easy recipe to customize based on your preferences. You can add more or less spice depending on your taste buds’ tolerance level or even swap out the chicken with tofu for a vegetarian option.
So what are you waiting for? Let’s get ready to dive into the world of Vietnamese and Asian cuisine with my recipe for Instant Pot Curry Chicken!
Why You’ll Love This Recipe
I must implore upon you the wonders of this Instant Pot Curry Chicken recipe. For those who seek a symphony of flavors in each bite, this dish will not disappoint.
Firstly, the use of the Instant Pot allows for ease and efficiency without sacrificing the quality of the outcome. In a mere 5 minutes under high pressure, tender chicken thighs are transformed into decadent pieces that melt in your mouth.
The combination of curry powder, ginger, garlic, and onion create an aroma that will have your taste buds singing with joy. And fear not vegetarians – you can substitute the chicken with panir and enjoy a curry packed with flavor.
The addition of russet potatoes and carrots lend to a satisfying texture that complements the moist chicken perfectly. The inclusion of coconut oil creates a creaminess that ties all elements together.
But it’s not just about taste – this recipe is versatile too. Add some red or green curry paste if you’re feeling adventurous, or go for a more Indian twist by substituting the potato with cauliflower.
In short, this recipe is perfect for those short on time but longing for a dish that packs a punch to their palate. So don’t hesitate to try it out and see why it’s quickly becoming my go-to chicken curry recipe!
To make this Instant Pot Curry Chicken Recipe, you will need the following ingredients:
- Chicken thighs: I prefer using boneless, skinless chicken thighs for this recipe, but bone-in thighs will work as well.
- Onion: one large yellow onion or two small onions, finely chopped.
- Garlic cloves: three large garlic cloves, minced.
- Ginger: use fresh ginger root that has been peeled and grated or minced. Pre-minced ginger can be used as a substitute.
- Russet potatoes: two medium-sized russet potatoes, peeled and cubed.
- Carrots: two medium-sized carrots, peeled and sliced into rounds.
- Coconut oil: adds a hint of nutty flavor to the dish.
- Curry powder: use your favorite curry powder brand to your liking. You can add more or less depending on your preference.
- Tomato paste: enhances the flavor of our curry sauce and provides a darker color to the finished dish.
- Soy sauce: for an umami flavor profile and a deeper color to our sauce.
- Cornstarch: is added towards the end of cooking to thicken the curry sauce.
- Ghee: clarified butter that helps give a rich buttery taste to our final dish. It also prevents the coconut milk from curdling when added.
- Coconut milk: we’ll be using canned coconut milk for richness and creaminess in our curry sauce.
Optional garnishes and sides:
- steamed white rice
- naan bread
- cilantro leaves
- lime wedges
- panir or tofu cubes (for vegetarian version)
All ingredients can be found in regular supermarkets or local Asian stores.
The Recipe How-To
Step 1: Gather Your Ingredients
First things first, let’s gather all the necessary ingredients for our dish. As said in the ingredient list section, we’re going to need chicken thighs, russet potatoes, carrots, onion, garlic cloves, ginger, and a few more ingredients to add flavor such as soy sauce, curry powder and tomato paste. Make sure to measure out all the spices and herbs in advance.
Step 2: Prep Work
Chop the veggies into bite-sized pieces and set aside. Mix together the soy sauce, tomato paste, curry powder, minced ginger, and minced garlic in a small bowl. This mixture will be used later on to season the chicken before cooking.
Step 3: Sauté Mode
Start by setting your Instant Pot on sauté mode using the “high” setting. When the pot is hot enough, add in some vegetable oil or ghee. Once the oil is hot, add diced onion until it becomes translucent before including ginger and garlic.
Step 4: Chicken Time
Add boneless chicken thighs to the pot and mix them well with the previously prepared spice mix to fully coat them with flavor. Cook them for a few minutes until they are slightly browned on all sides.
Step 5: Adding The Potatoes & Carrots
Once you’ve added chicken pop in diced potatoes and carrots into your pot then stir everything carefully.
Step 6: Cooking Time
Add some water or broth into your pot (about half a cup) and then switch to Pressure Cook mode. Set for five minutes of cooking time at high pressure. After a few minutes of cooking time under high pressure has elapsed we’ll release it naturally if time permits or quickly if not.
Step 7: Adding Coconut Milk
When the cooker’s pressure releases, carefully take out the lid and shift to sauté mode again. Add a can of coconut milk while stirring continuously. Let everything simmer in the coconut curry for a few minutes until your chicken, potatoes, and carrots are tender and fully cooked.
Step 8: Serve It Up
Turn off your Instant Pot and let it cool for a few minutes before carefully transferring the dish into serving bowls. You may want to pair it up with some plain steamed rice or butter chicken rice if you wish.
Now that you have reached the end of this recipe how-to, I hope this step-by-step guide has made it easy for you to make an excellent pot chicken curry recipe in your Instant Pot.
Substitutions and Variations
If you’re looking to switch things up or simply don’t have a particular ingredient on hand, there are plenty of substitutions and variations you can make to this Instant Pot curry chicken recipe.
Firstly, if you’re not a fan of chicken thighs or just prefer white meat, feel free to use boneless and skinless chicken breasts instead. You’ll still get tender and juicy results with the same delicious curry flavor.
For a vegetarian option, try substituting the chicken with panir (a type of Indian cheese) or even tofu. Make sure to press the tofu beforehand to remove any excess water so it can absorb all the flavors of the curry.
In terms of vegetables, you can mix it up by adding different kinds depending on your preference. Russet potatoes and carrots add a nice depth and heartiness to the dish, but you could also include bell peppers, spinach, or green beans for some extra color and nutrition.
If you want to make this dish spicier, try using red curry paste instead of yellow or green. You could also add in some chili flakes or fresh sliced chilies for an extra kick.
Finally, for a Thai twist on this classic Indian dish, substitute the curry powder for Thai red curry paste and serve with jasmine rice. This coconut-based Thai curry will transport your taste buds to the streets of Bangkok!
Experimentation is key when it comes to cooking, so don’t be afraid to make this recipe your own by incorporating your favorite ingredients and flavors.
Serving and Pairing
Allowing the curry to simmer and meld together has resulted in a delicious dish that transports you to Far East Asia in both flavor and fragrance. Spoon up the coconut chicken curry into beautiful bowls made of porcelain, earthenware, or crockery, then garnish with fresh cilantro leaves and lime wedges. It’s always nice to have rice to go with your dish, and this classic Asian meal is no exception. You can serve it with basmati or jasmine rice cooked plainly, buttered steamed vegetables or plain rotis.
The flavorful chicken curry sensation pairs well with a refreshing drink such as cold sweet tea or soda that soothes the palate after each bite of the spicy and creamy chicken curry. If you’re planning on indulging in a glass of wine or beer, opt for a full-bodied white wine like Pinot Gris or Chardonnay or hoppy IPA beers.
Make-Ahead, Storing and Reheating
My dear readers, when it comes to preparing meals in advance, you must be cautious to ensure that the dish remains as succulent and flavorsome as when it was freshly cooked. I am pleased to inform you that this Instant Pot Curry Chicken Recipe can be made ahead of time and stored for later consumption without losing its taste.
To prepare ahead of time, the chicken curry can be cooked and stored beforehand in an airtight container in your refrigerator for up to a week. All you have to do is simply reheat it in your Instant Pot by adding a splash of water or broth and cooking it under pressure at high heat for 5 minutes.
Alternatively, if you choose to store this dish long term or have some leftovers, it is recommended that you freeze them for later consumption. To do so, let the dish come to room temperature before transferring it into a freezer-safe container. The curry will last up to three months in the freezer.
When reheating from frozen curry, one can thaw the frozen curry overnight in the refrigerator before reheating again in the Instant Pot by adding a bit of water or broth and cooking under high pressure for 5 minutes.
It’s important, however, to note that reheating several times may cause the chicken protein to become dry and overcooked. Therefore, reheating only what you need is essential to keep the flavor intact.
With these tips in mind, you can make this flavorful Instant Pot Curry Chicken Recipe ahead of time or store leftovers for later consumption with ease.
Tips for Perfect Results
Now that you have all the ingredients ready and some experience with the Instant Pot, it’s time to focus on some helpful tips that will guarantee perfect results for your curry chicken recipe. Below are some guidelines to keep in mind as you prepare this dish.
Firstly, make sure to let the curry chicken sit for at least ten minutes after cooking before releasing the pressure. This allows the chicken to absorb more flavor and remain moist.
Secondly, using boneless chicken thighs will result in a tender and flavorful dish. If you prefer breast meat, be sure not to overcook them as they tend to dry out quickly.
Next, don’t underestimate the power of aromatics like garlic, onion, ginger and curry powder. Use fresh ingredients whenever possible for the best taste.
Another tip is to use a good quality coconut milk or cream. A thicker and richer consistency will create a delicious sauce that complements the chicken well.
Don’t forget that seasonings such as soy sauce and tomato paste should be used sparingly as they can overpower other flavors in the dish.
Lastly, if you’re short on time, you can always prep your vegetables ahead of time so that they are ready to go when it’s time to cook. This will save you valuable minutes and make the cooking process even smoother.
By keeping these tips in mind, you’ll be able to achieve an amazing pot of tender and flavorful coconut chicken curry in no time at all!
Now that we have learned how to make this delicious and easy Instant Pot Curry Chicken Recipe, I hope that you will give it a try. Not only is this recipe full of flavor, but it is also versatile and can be customized to suit your personal taste preferences.
Whether you are a curry lover, or just looking for a new weeknight dinner option, this recipe has something for everyone to enjoy. With simple ingredients and easy-to-follow instructions, the Instant Pot Curry Chicken Recipe is perfect for busy weeknights or last-minute dinner parties.
So, what are you waiting for? Give this recipe a try and let the fragrant aroma of spices fill your kitchen. Your family and friends will certainly thank you for it!
Instant Pot Curry Chicken Recipe
- 3 tablespoons ghee
- 2 -3 lbs boneless chicken thighs
- salt and pepper
- 1 -2 medium onion, coarsely chopped
- 8 garlic cloves, minced
- 2 tablespoons fresh ginger, peeled and minced
- 2 tablespoons tomato paste
- 3 tablespoons curry powder
- 1 teaspoon indian ground red chili pepper
- 1 cup chicken stock
- 1 1/2 tablespoons soy sauce
- 3 -4 carrots, peeled and cut to 1-inch chunks
- 2 russet potatoes, chopped to 1-inch chunks
- 2 tablespoons cornstarch
- 1/2 lb panir, cut in 1/2-in cubes
- 1 -2 cup frozen peas (do NOT thaw)
- Set the instant pot to sauté for the most minutes possible.
- When it reads "hot," add ghee.
- Salt and pepper one side of the chicken thighs.
- Place 2 or three thighs in the pot salt and peppered side down, salt and pepper the top sides.
- Brown for 2:30 on each side.
- Remove to a plate.
- Repeat for each batch of thighs.
- Add time to the instant pot if necessary.
- Add onions and garlic and sauté for 2 minutes.
- Add curry, chili pepper and tomato paste and stir for another minute.
- Turn of the sauté (usually a "cancel" button).
- Add chicken stock and deglaze the pot.
- Stir in soy sauce.
- Sink chicken into the sauce and pour in any rendered juices.
- Drop in the carrots and potatoes, no need to stir.
- Place the lid on the instant pot and set the vent to pressurize.
- Pressure cook for 4 minutes (5 minutes if using bone in thighs).
- Turn off "keep warm" if necessary.
- After it's done cooking (probably 25 minutes to come to pressure plus the 4 minutes cooking), let it naturally depressurize for 10 minutes and hit the vent to force release.
- Remove all or most of the chicken and vegetables to a plate.
- Put the corn starch in a small bowl, add 3 tablespoons of the sauce and mix into a pastes.
- Stir the paste into the remaining sauce in the pot.
- Return the meat and vegetables and any juices to the pot.
- Stir in the panir and peas.
- Serve over rice or wrapped in chapati or roti.
Add Your Own Notes
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