Easy Instant Pot Chicken Curry

Easy Instant Pot Chicken Curry is perfect when you want a tasty dinner, but are short on time. This chicken recipe is loaded with garlic and aromatic spices. Serve over rice and Voila…dinner is served.

First we’ll start off by making a paste out of aromatic spices. This includes vinegar, garlic, ginger, coriander, cumin, cayenne, ground mustard, salt and cloves. Mash it all together in a small and set aside.

Next come the butter and onions. Turn to the saute setting on your instant pot and cook the onions until they are softened, about ten minutes.

Stir in the garlic paste and raisins and cook until fragrant. Add the chicken and the broth. Stir to coat in the spices and liquid. Lock the lid into place and set the instant pot to “meat/stew” for 10 minutes with the valve closed and Keep Warm setting off. When the instant pot is finished cooking, turn it off and let the pressure return to normal naturally, about 20 minutes. Garnish with cilantro and serve over rice.

I have a YouTube video showing how I make this delicious dish. For your convenience, I’ve also included the recipe. Enjoy!

Garlic Lovers’ Chicken Curry (adapted from The Instant Pot Bible) Ingredients

Ingredients:

1 tablespoon apple cider vinegar

6 medium garlic cloves, peeled and minced (2 tablespoons)

1 tablespoon minced peeled fresh ginger

½ teaspoon ground coriander

½ teaspoon ground cumin

½ teaspoon dried ground cayenne

½ teaspoon dried ground mustard

½ teaspoon table salt

¼ teaspoon ground cloves

4 tablespoons (½ stick) butter, cut into pieces

3 medium yellow onions, chopped (3 cups)

¼ cup golden raisins

2½ pounds large boneless skinless chicken thighs (6 to 8 thighs), cut in half and trimmed of any fat

1 cup chicken broth

Directions: Mash the vinegar, garlic, ginger, coriander, cumin, cayenne, ground mustard, salt and cloves in a small bowl into a paste. Set aside. Set the instant pot to “saute” and melt the butter. Add the onions and cook, stirring often, until softened, about 10 minutes. Stir in the garlic paste and raisins and cook until fragrant. Add the chicken and the broth. Stir to coat in the spices and liquid. Lock the lid into place and set the instant pot to “meat/stew” for 10 minutes with the valve closed and Keep Warm setting off. When the instant pot is finished cooking, turn it off and let the pressure return to normal naturally, about 20 minutes. Garnish with cilantro and serve over rice.

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