I love fork-tender meat so the slow cooker and pressure cooker are perfect for me. Pressure cooking is a great way to cook food quickly and easily. For years, I’ve used my stovetop pressure cooker until I got my electric instant pot. Such a game-changer, I am completely hooked on it.
Step-by-step: Instant pot chicken curry
Instant Pot – Turn the instant pot on saute.Pressure cooker – place the pressure cooker on medium heat. Add the oil and whole spices. Sauté for 30 seconds. This will flavor the oil with warm spices. Sauté onions – Then add the onions. Sauté until the onions are translucent.Pro tip – we want the onions to cook down a bit so it adds a nice sweet flavor to the dish. Adjust the temperature to prevent the onions from burning.
Next, add the ginger and garlic – saute for another minute. Then add the spices ( curry powder, paprika, and garam masala). Add a few tablespoons of water roto help cook the spices for a minute or two until they are aromatic Turn the heat to medium-low to reduce temperature. Add the cornstarch to the Greek yogurt and combine well. Then add the Greek yogurt to the instant pot and mix well.Pro tip – the cornstarch in the yogurt will prevent it from curdling in the curry but the heat must be on medium-low.
Add the water and chopped cilantro. Season with salt and pepper. Make sure all the chicken is well tucked under the liquid to ensure even cooking. Pressure cook Instant Pot – Turn the saute off. Close and lock the instant pot lid. Close the seal and set the instant pot on high for 10 minutes ( 6 minutes for chicken breast) Stovetop pressure cooker – close the pressure cooker and pressure cook for 10 mins. (8 mins for chicken breast).
Natual release – When done turn off and let natural release for 10 minutes. Open the instant pot or pressure cooker. Taste and adjust seasoningPro tip – it is best to use natural release with curries otherwise the spray of spices in the quick release can clog the instant pot valve which is difficult to clean. Adjust gravy.– For more gravy, add 1/4 to 1/2 cup water and bring to a boil.- Alternatively, If there is too much gravy, remove the chicken pieces in a separate dish and continue to cook the sauce until has been reduced to half. Then return the lamb pieces back to the potPro tip – we remove the meat from the pot so it does not overcook. Garnish with more chopped cilantro leaves.Pro tip – If you serve it with chapati, naan, or roti – keep it thick. If you serve with rice, add a little water to make a gravy.
Stovetop Cooking
Follow the same process as above but using a stovetop pan or Dutch oven. Then, instead of pressure cooking continue to cook on medium heat for 20 minutes or until the chicken is cooked through.Pro tip – a good sign that the curry is ready is the fat (oil and chicken fat) will be visible on top of the curry.
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Frequently asked question
How do you serve this Indian curry
Basmati Rice: Serve the chicken curry over fluffy basmati rice. You can cook the rice separately or use the pot-in-pot method to cook both the curry and rice together in the Instant Pot. Naan Bread: Warm up some naan bread or garlic naan to serve alongside the chicken curry. It’s perfect for dipping into the flavorful sauce. Roti or Chapati: If you prefer a whole wheat option, serve the chicken curry with freshly made roti or chapati. They are thin, unleavened Indian bread that complements the curry well. Raita: Prepare a cooling raita to balance the spices in the curry. It’s a yogurt-based condiment with ingredients like cucumber, mint, and spices. Serve it on the side or on top of the curry. Salad: Add a fresh salad to your meal for a lighter refreshing option. A simple cucumber and tomato salad with a squeeze of lemon juice and a sprinkle of salt and pepper works well. Pickles and Chutneys: Accompany your chicken curry with various pickles and chutneys. Mango chutney, lime pickle, or mixed vegetable pickle are popular choices. Yogurt: Serve a dollop of plain yogurt alongside the chicken curry. It can be used to cool down the spiciness or simply as a creamy addition to the dish.
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