Recipes

Recipes · Curry

Instant Pot Chicken Curry

Curry · Instant Pot · Meal Prep · Quick & Easy

Instant Pot Chicken Curry
Prep 10 mins
Cook 10 mins
View source — Oursaltykitchen.com ↗

Ingredients

  • 2 tbsp coconut oil
  • 3 tbsp curry powder
  • 2 tsp cumin
  • 1 tsp turmeric
  • 1 sweet onion, diced
  • 2 tsp fresh ginger
  • 2 cloves garlic, minced
  • 2 tbsp tomato paste

½ cup chicken broth

  • 2 lb boneless skinless chicken thigh, diced into 1” pieces
  • 1 tsp salt
  • 1 tbsp cornstarch, or arrowroot powder for Whole30 and paleo
  • 1 c coconut milk
  • cilantro, to taste
  • lime juice, to taste

Directions

  1. Press the “Saute” function on the Instant Pot and set the timer to 10 minutes. Add the coconut oil and heat until it shimmers. Add the curry powder, cumin and turmeric. Stir continuously with a rubber spatula to toast the spices until they are very fragrant, 1-2 minutes.
  2. Add the onions, garlic, and ginger. Toss to coat in the spices and saute for 2 minutes. If you notice the pot getting too dry, add a tablespoon of chicken broth to prevent the onions from scalding.
  3. Add the tomato paste and work into onions; cook until the tomato paste deepens in color, 1-2 minutes.
  4. Add ½ cup chicken broth to the pot. Stir and scrape up any browned bits from the bottom of the pot.
  5. Add the diced chicken thigh and salt and give everything a good stir.
  6. Press the “Cancel” button to turn off the “Saute” setting. Secure the lid, ensure the pressure valve is set to “Sealing” then program to High Pressure for 5 minutes. It will take 8-10 minutes for the pot to come to pressure. Perform a quick release once the timer goes off.
  7. Combine the cornstarch or arrowroot powder with one tablespoon of water in a small jar. Whisk until smooth. Pour the slurry and coconut milk into the pot, then stir; simmer 2-3 minutes or until the sauce has thickened.
  8. Add lime juice and cilantro. Taste for seasoning and add salt if needed. Serve immediately over steamed jasmine rice.

Storage

  1. Refrigerator: Leftovers can be stored in a sealed container in the fridge for up to 4 days. Reheat in the microwave in 30 second intervals, or in a pot on stove over a medium flame, stirring occasionally.
  2. Freezer: Store leftovers in an air-tight container in the freezer for up to 2 months. Defrost in the fridge overnight, then reheat as noted above.

Variations

  1. Make it Whole30: substitute arrowroot for the cornstarch.
  2. Add frozen peas: add 1 cup frozen peas along with the coconut milk and slurry.
  3. Add carrots: peel and dice 1 medium carrot and add with the onions.
  4. Add potatoes: add 1 cup diced yukon gold potatoes with the chicken. Dice the potatoes on the small side (less than 1″) so they cook through.

Notes

Fresh ginger yields best flavor, but dried can be substituted in a pinch. Start with ½ teaspoon.

Use full-fat coconut milk. Coconut milk can sometimes come out grainy, so always shake well before measuring.

Nutrition

Calories: 361kcal (18%), Carbohydrates: 10g (3%), Protein: 32g (64%), Fat: 22g (34%), Saturated Fat: 13g (65%), Polyunsaturated Fat: 0g, Monounsaturated Fat: 1g, Trans Fat: 0g, Cholesterol: 94mg (31%), Sodium: 510mg (21%), Potassium: 183mg (5%), Fiber: 3g (12%), Sugar: 1g (1%), Vitamin A: 3% (3%), Vitamin C: 8% (8%), Calcium: 6% (6%), Iron: 17% (17%)