Perfect Instant pot chicken curry made from scratch and ready in less than 30 minutes, 6 minutes cooking time. This pressure cooker chicken curry recipe is a blend between coconut curry and creamy butter chicken without the butter. It quick, easy, hearty and packed full of delicious Indian flavours.
Serve with some fluffy white basmati rice, brown rice and warm naan bread.
600gchicken breasts pieces: substitute for boneless skinless chicken thighs
500gpassata substitute with chopped tomatoes
½cuponions chopped
1tablespoontomato paste
1cupheavy cream
2tablespoonsolive oil substitute with buttercoconut oil, ghee or any other flavourless oil
½tablespoonginger paste
½tablespoongarlic paste
Spice Blend Ingredients
1teaspoonturmeric
1tablespooncurry powder
½tablespoonGaram masala
1teaspooncoriander
1teaspooncumin
½teaspooncardamom optional
Cayenne pepper use according to preference
Salt to taste
Chopped parsley to garnish
Instructions
Turn on your instant pot or other pressure cooker brand, select the saute or browning function. Add the olive oil to the inner pan of the IP, when it is hot, add the chopped onions and sauté until soft and translucent. Turn off the saute function.
Add passata, tomato paste, salt, turmeric, garam masala, cayenne pepper, coriander, cumin, curry powder, garlic and ginger paste to the sauce. Do not stir
Add the chicken pieces to the pot and stir to combine making sure that the sauce is not sticking to the bottom of the pot otherwise, you would get a BURN notice.
Cover the instant pot/pressure cooker securely and turn the valve to sealing. Select manual or pressure cook and cook for 6 minutes on high pressure. Once the IP has completed its cycle and beeped, do a manual pressure release for 5 minutes then carefully do a quick pressure release
Open the lid of the IP, then stir the cream into the curry until combined, check for salt and seasoning and adjust accordingly. Leave to rest for another 5 minutes then serve with some fluffy basmati or brown rice with a side of naan bread.
Notes
Stovetop Chicken Curry
Sauté the onions and spices in oil, followed by the chicken, cook until it turns white. Add passata, salt and stir to combine. Simmer on medium-low heat for 20 minutes. Ensure you stir frequently so the sauce doesn’t burn. Stir in the heavy cream and continue to cook for another 10 minutes. Take it off the heat and serve as desired.
Tips
Not a fan of chicken breast? Use bone-in chicken cuts like thighs or drumsticks. Note, this might change the cooking time slightly.
Substitute heavy cream for half and half, coconut milk or yogurt.
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
Keyword chicken curry recipe, how to make chicken curry, instant pot butter chicken, instant pot chicken curry