Instant Pot Indian Chicken Curry

Ingredients

• 30 ml (2 tablespoons)coconut oil
• 1 largeonion, finely diced
• 2.5 cm (1 inch)piece of fresh ginger, finely grated
• 15 ml (1 tablespoon)minced or grated garlic
• 1 smalljalapeño or serrano pepper, deseeded and diced
• 680–907 g (1½–2 pounds)chicken thighs
• 15 ml (1 tablespoon)ground coriander
• 7.5 ml (1½ teaspoons)ground cumin
• 3.75 ml (¾ teaspoon)ground turmeric
• 2.5 ml (½ teaspoon)ground cayenne
• 794 g (1 28-ounce can)diced tomatoes, with their juice
• 600–720 g (2½–3 cups)carrots, sliced about 1.25 cm (½ inch) thick
• 120 ml (½ cup)chicken or vegetable stock
• 10 ml (2 teaspoons)salt
• 15 ml (1 tablespoon)tapioca or arrowroot starch
• 245 g (1 cup)plain, full-fat yoghurt
• 7.5 ml (1½ teaspoons)garam masala
• About 15 g (⅓ cup)fresh coriander, chopped
• Juice of ½lime
• To servesteamed rice or cauliflower rice

Instructions

1. 1

   Heat the oil

   Set the Instant Pot to Sauté. Once it is hot, add the coconut oil.

2. 2

   Brown the onion

   Add the onion and cook, stirring often, for 15–20 minutes, until golden brown. Use this time to prepare the remaining ingredients.

3. 3

   Add aromatics

   Stir in the ginger, garlic and diced pepper. Cook for 1 minute, then add the coriander, cumin, turmeric and cayenne.

4. 4

   Brown the chicken

   Push the onion mixture towards the sides of the pot and add the chicken. Leave it undisturbed for 4–5 minutes to brown, then turn it over.

5. 5

   Add vegetables

   Add the tomatoes and their juice, carrots, stock and salt. Stir everything together with a large wooden spoon.

6. 6

   Pressure cook

   Close the lid and set the steam valve to Sealing. Cook at high pressure for 18 minutes. When the cycle ends, release the pressure manually.

7. 7

   Thicken the curry

   Mix the starch into the yoghurt, then add the mixture and garam masala to the curry. Set the Instant Pot to Sauté and heat until bubbling and further thickened, about 2–3 minutes.

8. 8

   Finish with lime

   Turn off the cooker, stir in the chopped coriander and add the lime juice.

9. 9

   Serve with rice

   Spoon the curry over steamed rice and, if desired, finish with a pinch of coriander.

What is Indian chicken curry?

Indian curry covers many regional dishes rather than one fixed recipe. This version takes a familiar approach, combining chicken, warming spices and a tomato-based gravy.

The Instant Pot pressure-cooks the chicken with carrots and tomatoes, then yoghurt is added near the end for a creamy finish. The long sauté for the onions builds flavour before pressure cooking begins.

Nutrition and macros by portion

The nutrition label shows one serving as written: 340 calories, 25g protein, 20g carbs, 18g fat.

Chicken thighs provide most of the protein and much of the fat, while the carrots, tomatoes and rice or cauliflower rice contribute most of the carbohydrates. Coconut oil and full-fat yoghurt add further fat, and the salt and stock contribute sodium. Serve with cauliflower rice or a generous portion of vegetables to balance the plate.

Build flavour with the onions and spices

Golden onions: Give them the full 15–20 minutes, stirring often, so they soften and colour rather than catch on the base of the pot.

Spices and aromatics: Ginger, garlic and fresh chilli cook briefly before the ground spices go in. This short time in the pot helps bring out their aroma without leaving them to burn.

Choose your chicken and vegetables

Chicken thighs: These are well suited to pressure cooking and become tender in the curry. The recipe does not specify whether they are bone-in or boneless, so follow the stated cooking time and check the chicken is cooked through before serving.

Carrots: Slice them to about 1.25 cm (½ inch) thick so they hold their shape while softening. The tomatoes and stock provide the liquid for the pressure-cooking stage.

Brown the chicken before pressure cooking

Leave the chicken undisturbed for 4–5 minutes on its first side to give it time to brown. If the pot is crowded, the pieces may not colour evenly; work in batches if needed.

After turning the chicken, add the tomatoes, carrots, stock and salt and stir. Scrape the base as you mix so browned bits are loosened before you close the cooker.

Finish the sauce gently

Yoghurt mixture: Stir the starch into the yoghurt before adding it to the curry to help it blend into the sauce. Add it after pressure cooking, as the recipe directs.

Final simmer: Use the Sauté setting for about 2–3 minutes, stopping when the curry bubbles and thickens further. Stir in the garam masala, coriander and lime at the end for a fragrant, bright finish.

What to serve with the curry

Rice: Steamed rice is the suggested accompaniment and makes a simple base for the tomato gravy. Spoon the curry over it just before serving.

Cauliflower rice: This is the recipe's alternative if you want a lighter-tasting base. A simple side of vegetables can also round out the meal.

Recipe notes & tips

• Dice the onion small so it softens evenly during the long sauté.
• Stir the onion often while it cooks to reduce the chance of it sticking or scorching.
• Have the spices measured and ready before adding the ginger, garlic and pepper.
• Use the stated 1.25 cm (½ inch) carrot slices to help them cook evenly.
• Stir the starch into the yoghurt until smooth before adding it to the curry.
• Taste the finished curry before serving and adjust the lime or salt to suit.

Variations

• Make it dairy-free: Replace the yoghurt with coconut milk, as suggested in the recipe description.
• Adjust the heat: Use a milder pepper or omit the cayenne for a less fiery curry.
• Choose the stock: Use vegetable stock instead of chicken stock.
• Pick a starch: Use tapioca starch or arrowroot, as specified in the ingredients.
• Change the base: Serve with cauliflower rice instead of steamed rice.

Common mistakes to avoid

• Rushing the onions: They need 15–20 minutes to turn golden; keep cooking and stirring rather than moving on too soon.
• Crowding the chicken: Pieces may brown unevenly; brown them in batches if the pot is full.
• Burning the spices: Add them after the ginger, garlic and pepper and stir briefly before adding the other ingredients.
• Skipping the base scrape: Stir thoroughly after adding the liquid ingredients so browned bits are loosened from the pot.
• Adding yoghurt without starch: Mix the starch into the yoghurt first so it is ready to incorporate into the curry.
• Overcooking the sauce at the end: Heat it for about 2–3 minutes, just until bubbling and further thickened.

How to store

Refrigerate leftover curry in a covered container and use within 3–4 days. Reheat gently in a saucepan or microwave until piping hot, stirring to heat it evenly; add a little water if the sauce has thickened in storage.

Frequently asked questions