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–+ servings

Instapot Chicken Curry

Lakshmi Thiru
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner, Lunch, Main Course
Cuisine Indian
Servings 4 people

Ingredients
  

  • 1 big Red onion sliced
  • 2 tsp Ginger garlic paste Yes, freshly made paste tastes the best
  • 1 lb Boneless chicken preferable thigh pieces
  • ½ tsp Turmeric powder
  • 1 and ½ tsp Kashmiri chili powder
  • 1 and ½ tsp Curry powder Mine is 'Shakthi' brand
  • ½ tsp Garam masala
  • Salt to taste
  • 2 Yellow potatoes cut into big cubes
  • 2 small Tomatoes sliced or cut
  • 1 cup Thin coconut milk
  • 2 Green Chilies
  • 2 tsp Crushed Kasuri Methi
  • Coriander to garnish finely chopped

Instructions
 

  • Turn the Instant Pot to Sauté mode and heat the oil. Add the sliced onions and cook until soft and translucent.
  • Add the ginger-garlic paste and sauté for about a minute until fragrant. Add the chicken pieces and stir until they lose their pink color.
  • Sprinkle in all the spice powders and salt. Add the sliced tomatoes and cubed potatoes to it. Give it a good mix. Press Cancel in the Instapot.
  • Pour in the coconut milk and add a little water if you prefer a thinner curry. (Keep in mind that the chicken will release its own juices while cooking.) Throw in the green chilies, close the lid, set the valve to Sealing, and pressure cook on High for 10 minutes.
  • Release the pressure: Once the cooking time is complete, carefully perform a slow manual pressure release by turning the pressure valve to Venting.
  • Open the lid and give the curry a gentle stir. Lightly mash the cooked potatoes with a fork so they blend into the gravy, creating a rich and creamy texture.
  • Final touch: Crush the kasuri methi between your palms and stir it into the curry. Garnish generously with freshly chopped coriander.
  • Serve this creamy chicken curry hot with flaky parathas, soft rotis, or steamed basmati rice.

💛 Lakshmi's Tips

  • This curry can be made stove top as well. Follow the same steps and let the chicken cook covered in the coconut milk and water for about 40 minutes in low heat.
  • Let the curry rest for 10–15 minutes before serving to allow the flavors to develop beautifully.
  • Bone-in chicken works just as well and adds even more flavor to the curry.