Best Indian Chicken Curry Recipe

This is our favorite Indian Chicken Curry Recipe. We probably make this at least once a week and it truly never gets old. What is great about this recipe is that many of the fresh ingredients like tomato and ginger can be swapped for canned, frozen, or dried versions and it still comes out just as good. We love to make this with roasted cauliflower but it can also be served over rice, cauliflower rice, or any other grain you prefer. Watch the video below for a step-by-step.

We’ve tried many chicken curry recipes and they’ve always turned out not quite right, or not worth the intensive effort. Many of the recipes took hours and it still just didn’t live up to restaurant standards. That’s our typical gauge, at least for more ethnic foods. If it doesn’t taste as good as a restaurant, we would usually rather just get takeout or go out for those types of dishes. But then we made this version, and fell in love. It’s one of those recipes that is both delicious and easy– something that’s hard to come by. Hope you enjoy!

Bonus Tip: You can also make this with beef if you like. We rotate between chicken and beef and love both equally. We like to get cubed stew meat and that turns out so tender in the Insta Pot. When we do use beef, we typically don’t add the coconut milk at the end and opt for a dollop of sour cream instead.

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Instant Pot Indian Chicken Curry

Yield: 4

Author: Along For It All

Prep time: 20 MCook time: 30 MTotal time: 50 M

This easy and delicious Instant Pot Indian Chicken Curry will quickly become part of your weekly rotation. It comes together in under an hour and takes only a few staples.

Ingredients:

Ingredients

• 1 Tbsp Olive Oil
• 3 Tbsp Butter (optional)
• 1/2 Large Onion Diced
• 2 Chicken Breasts
• 1 Can Full Fat Coconut Milk - Refrigerated
• 2 Tomatoes
• 1 tsp Chicken Better Than Bouillon
• 1/4 Cup water
• 3 Garlic Cloves
• 2 Tbsp Curry Powder
• Fresh Ginger (Approx 2 Tbsp finely diced)
• 1 tsp Paprika
• 1 tsp Sea Salt
• Dash of Tumeric
• Serve with Roasted Cauliflower or Rice
• Garnish with fresh herbs like cilantro and scallions (Optional)

Instructions:

Directions

1. Turn your instant pot on sauté mode and add 1 Tbsp olive oil and 1/2 of a large diced onion. Let that cook until soft and golden. 
2. Add the fresh ginger, pressed garlic, and spices and toast until browned. Don’t worry about it sticking to the bottom. 
3. Add the diced tomatoes and cook until everything is incorporated. 
4. Then add a touch of water (approx. 1/4 cup) and your Chicken Better Than Bouillon. If using liquid Chicken Broth instead I’d probably use 1/2 cup. 
5. Then add your chicken breasts and turn the instant pot onto manual high pressure for 30 minutes. Once done, let it naturally release steam for 5-10 minutes. 
6. Remove the chicken breasts and shred into large pieces. 
7. Add a can of coconut milk to the instant pot and use an immersion blender to blend the curry until smooth. Add any extra salt and pepper to taste. 
8. Serve the curry and chicken over roasted cauliflower or rice and optionally garnish with fresh herbs like cilantro or scallions.

Calories

370

Fat (grams)

28.6

Net carbs

6.5

Protein (grams)

20

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