Instant Pot Chicken Curry

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Read also:  How to cook with Instant Pot

Here’s a healthy recipe as this curry chicken has little fat. By marinating it the day before, the spices will have all the time it takes to pleasantly flavor the flesh of the poultry. This recipe is an adaptation of my Curry Chicken recipe from my book Les Grands Classiques de la Cuisine d’Ici, which is also delicious cooked in the Instant Pot pressure cooker.

Preservation: 4 days in the refrigerator or 6 months in the freezer.

Suggested accompaniments: Patna rice, jasmine rice or other white rice.

Servings: 4

Prep Time15 minsCook Time30 minsTotal Time45 mins

 ¼ tsp dried thyme
 1/8 to ¼ tsp red pepper flake
 3 cloves of garlic, fineny chopped
  2 tbsp soy sauce
 1 tbsp of mild dried curry spice or curry paste
 8 chicken parts with or without skin ( drumstick, thigh, breast cut in two)
 1 green pepper cut in 1 inch pieces
 1 large onion, chopped coarsely
 2 tomatoes, peeled and cut in 1 inch pieces
 2 tbsp vegetable oil
  1/2 cup cold water

1

In a large bowl, combine thyme, chili flakes, garlic, soy sauce and curry powder. Add chicken, green pepper, onion and tomatoes. Stir carefully, cover and refrigerate 24 hours.

2

For cooking: select the “sauté” function, set 20 minutes, select “hot” or “custom”. Press on the “start” button. When the pan is hot, add the oil and brown 4 pieces of chicken at a time and reserve. Press “cancel”.

3

Put the chicken and the remaining ingredients in the inner pot of the Instant Pot. Select the “meat / stew” function, select 18 minutes at “low”. Put the lid on with the pressure release to sealing. Press the “start” button. When cooking is finished, wait 10 minutes before releasing the pressure.
Preservation: 4 days in the refrigerator or 6 months in the freezer.

Ingredients

 ¼ tsp dried thyme
 1/8 to ¼ tsp red pepper flake
 3 cloves of garlic, fineny chopped
  2 tbsp soy sauce
 1 tbsp of mild dried curry spice or curry paste
 8 chicken parts with or without skin ( drumstick, thigh, breast cut in two)
 1 green pepper cut in 1 inch pieces
 1 large onion, chopped coarsely
 2 tomatoes, peeled and cut in 1 inch pieces
 2 tbsp vegetable oil
  1/2 cup cold water

Directions

1

In a large bowl, combine thyme, chili flakes, garlic, soy sauce and curry powder. Add chicken, green pepper, onion and tomatoes. Stir carefully, cover and refrigerate 24 hours.

2

For cooking: select the “sauté” function, set 20 minutes, select “hot” or “custom”. Press on the “start” button. When the pan is hot, add the oil and brown 4 pieces of chicken at a time and reserve. Press “cancel”.

3

Put the chicken and the remaining ingredients in the inner pot of the Instant Pot. Select the “meat / stew” function, select 18 minutes at “low”. Put the lid on with the pressure release to sealing. Press the “start” button. When cooking is finished, wait 10 minutes before releasing the pressure.
Preservation: 4 days in the refrigerator or 6 months in the freezer.

Instant Pot Chicken Curry

 
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