Print Options:

Instant Pot Chicken Curry

Yields1 ServingPreparation15 minsCooking30 minsTotal45 mins

This recipe is an adaptation of my Curry Chicken recipe from my cookbook " Les Grands Classiques de la Cuisine d'ici, which is also delicious cooked in the Instant Pot pressure cooker.

Poulet au cari

 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.