30 Minute Instant Pot Chicken Curry And Rice

A quick and easy Instant Pot Chicken Curry Recipe

This desi chicken curry is made with bone-in or boneless skinless chicken thighs. My variation of Indian chicken curry is a childhood recipe that has been updated to meet today’s gadgets to save time but preserve the Indian flavors. This electric pressure-cooked chicken curry can be enjoyed by kids and adults on a weeknight for a fast time-saving meal.

Love creamy curries? Give my World’s Easiest and Best Butter Chicken Masala a try.

Instant Pot Chicken Curry

How this recipe came about

My favorite chicken curry was made by my dad. Hands down, the best chicken curry a person can get their hands on. He was the man who had a special hand for these types of recipes leaving you finger licking every drop. Whether he was cooking for 800 people or 4, I assure you the result was the same. Learning his techniques and ways throughout my childhood years was a blessing because now I am able to preserve those ways and share it with you.

Desi Chicken Curry Recipe

A true chicken curry is called “desi chicken curry” where I come from. It consists of spices like black peppercorns, licorice, bay leaves, etc. But that is not what makes the recipe what it is. The type of meat used is where you can make or break it. Bone-in chicken is needed for a desi chicken curry recipe. An Indian Chicken Stew is what it can compare to. Slow cooked with spices and tomatoes makes it a wonderful dish for small and large gatherings.

It is packed with flavor, spice, and a lot of tradition.

What type of chicken do I need for Instant Pot Chicken Curry

I highly recommend using dark meat bone-in skinless chicken such as drumsticks or thighs. In addition to that, back meat and neck bones can be added for a true desi chicken curry recipe. For a better visual, pick any or all of the below options

BONE-IN CHICKEN IS RECOMMENDED

1. Skinless Chicken Thighs
2. Skinless Chicken Legs (drumsticks)
3. Boneless Skinless Chicken Thighs
4. I do not recommend chicken breast for this recipe

This recipe reminds me of my childhood! Atleast once a year, for 25 years, my brother and I went to India to spend time with my maternal and paternal grandparents. This is one recipe that takes me back to those days.

What can I eat with Indian Chicken Curry

Enjoy it with any of the following recipes…

1. rice
2. carrot roti
3. masala rice
4. naan
5. siete tortillas
6. an onion + tomato salad

Indian Spices for Chicken Curry

Some spices other than garam masala needed for this recipe include…

1. cumin seeds
2. licorice
3. black peppercorns
4. cloves
5. cinnamon stick
6. turmeric
7. coriander powder

Step by Step Instructions for Instant Pot Chicken Curry

Turn IP on saute mode

How to make Instant Pot Chicken Curry

First thing I do is put the Instant Pot on saute mode. If you do not have an Instant Pot , then you can use a traditional pressure cooker for this Instant Pot Chicken Curry Recipe. I recommend using an Instant Pot for the ease of no babysitting a pot.

Heat a generous amount oil in the Instant Pot and let it get hot. Add the dry spices to the pot (this is optional if the little ones in your life are eating the Chicken Curry). Then add the cumin seeds and cook for a few seconds. Immediately add the chopped or grated onion. Cook for a few minutes until the raw flavor of the onion is out. Now add the dry spices and ginger + garlic. Then add the tomato paste and mix well.

Add the skinless chicken and water. Mix well. Close the lid to the Instant Pot and set the timer to 12 minutes and high pressure. Let it cook and cool down naturally. Once the IP has cooled and the valve has dropped, open the lid and add green garlic and flour + water mixture to thicken the gravy.

Let it simmer for a minute and then add the remaining garnishments. Enjoy!

Instant Pot Chicken Curry Recipe

📖 Recipe

Instant Pot Chicken Curry Recipe

Equipment

• ▢ Instant Pot

Ingredients1x2x3x

INGREDIENTS

• ▢ 6 pieces bone-in skinless chicken (drumsticks or thighs)
• ▢ 1 tablespoon fresh grated garlic (more or less depending on spice tolerance)
• ▢ 1 teaspoon fresh grated ginger (more or less depending on spice tolerance)
• ▢ 1 tablespoon fresh grated turmeric (or 1 teaspoon powder)
• ▢ 1 large finely diced, onion (food processed, grated, or chopped)
• ▢ ½ medium tomato, diced small or food processed
• ▢ 1 tablespoon tomato paste
• ▢ 1 tablespoon chicken/garam masala (depending on spice level)
• ▢ 1 tablespoon coriander powder
• ▢ 4 oz water
• ▢ handful cilantro
• ▢ red chili powder (I add 1 teaspoon of extra spicy powder)
• ▢ green garlic (optional)
• ▢ salt

TEMPERED OIL

• ▢ generous amount oil (peanut or corn preferred)
• ▢ 1 tablespoon cumin/jeera seeds

TEMPERED OIL DRY SPICES (optional because spices remain whole)

• ▢ 10 whole peppercorns
• ▢ 1 whole star anise
• ▢ 2 whole cloves
• ▢ 2 dried chili peppers
• ▢ 2 bay leaves
• ▢ 1 cinnamon stick

THICKEN THE GRAVY/SAUCE

• ▢ 2 tablespoon jowar/sorghum flour
• ▢ 2 tablespoon water

Instructions

• Turn Instant Pot (IP) on saute mode, add oil, and wait for it to heat. Add all of the dry spices-cloves, cinnamon stick, bay leaves, peppercorns, star anise, and chili peppers (all optional I do not add these if my kids are eating ). Then add the cumin seeds.
• Immediately add the chopped onions so the cumin seeds do not brown too much and stir.
• Once the onions are translucent add turmeric, ginger, garlic, chicken/garam masala, tomato paste, salt, and dried coriander powder. Mix well and continue to cook for 2 minutes while continuing to stir.
• Add de-skinned chicken and water. Mix it well.
• Close the lid. Set the IP to manual, 12 minutes, high pressure, and allow it to naturally release pressure.
• Once the pressure is released and the valve drops (cooled), open the lid.
• Set the pot to saute mode.
• Mix the sorghum flour and water together in a bowl and pour it into the pot. Add the green garlic (optional). Mix well and let it simmer for about 2 minutes.
• Add a handful of chopped cilantro.
• Remove the IP insert and gently swivel the insert to stir the content (instead of using a spatula).
• Serve with rice, roti, naan, bread, or as is. ENJOY <3

Notes

Instant Pot Chicken Curry Recipe with Chicken Legs

Instant Pot Chicken Curry Recipe

Equipment

• Instant Pot

Ingredients

INGREDIENTS

• 6 pieces bone-in skinless chicken (drumsticks or thighs)
• 1 tablespoon fresh grated garlic (more or less depending on spice tolerance)
• 1 teaspoon fresh grated ginger (more or less depending on spice tolerance)
• 1 tablespoon fresh grated turmeric (or 1 teaspoon powder)
• 1 large finely diced, onion (food processed, grated, or chopped)
• ½ medium tomato, diced small or food processed
• 1 tablespoon tomato paste
• 1 tablespoon chicken/garam masala (depending on spice level)
• 1 tablespoon coriander powder
• 4 oz water
• handful cilantro
• red chili powder (I add 1 teaspoon of extra spicy powder)
• green garlic (optional)
• salt

TEMPERED OIL

• generous amount oil (peanut or corn preferred)
• 1 tablespoon cumin/jeera seeds

TEMPERED OIL DRY SPICES (optional because spices remain whole)

• 10 whole peppercorns
• 1 whole star anise
• 2 whole cloves
• 2 dried chili peppers
• 2 bay leaves
• 1 cinnamon stick

THICKEN THE GRAVY/SAUCE

• 2 tablespoon jowar/sorghum flour
• 2 tablespoon water

Instructions

• Turn Instant Pot (IP) on saute mode, add oil, and wait for it to heat. Add all of the dry spices-cloves, cinnamon stick, bay leaves, peppercorns, star anise, and chili peppers (all optional I do not add these if my kids are eating ). Then add the cumin seeds.
• Immediately add the chopped onions so the cumin seeds do not brown too much and stir.
• Once the onions are translucent add turmeric, ginger, garlic, chicken/garam masala, tomato paste, salt, and dried coriander powder. Mix well and continue to cook for 2 minutes while continuing to stir.
• Add de-skinned chicken and water. Mix it well.
• Close the lid. Set the IP to manual, 12 minutes, high pressure, and allow it to naturally release pressure.
• Once the pressure is released and the valve drops (cooled), open the lid.
• Set the pot to saute mode.
• Mix the sorghum flour and water together in a bowl and pour it into the pot. Add the green garlic (optional). Mix well and let it simmer for about 2 minutes.
• Add a handful of chopped cilantro.
• Remove the IP insert and gently swivel the insert to stir the content (instead of using a spatula).
• Serve with rice, roti, naan, bread, or as is. ENJOY <3

Notes

Recipe Courtesy of The Curry Mommy

Chutney Grilled Cheese, An Indian Breakfast Idea

A grilled cheese with garlic and cilantro chutney a runny egg is as delicious as it sounds! This is a quick Indian breakfast or brunch idea packed with flavors, protein, and fiber. Make it for one or a that can be made in no time.

Chutney Grilled Cheese with a Fried Egg

Homemade cilantro chutney is a condiment enjoyed my Indians throughout the country and I have included the staple recipe down below for you. It is flavored with fresh garlic and chili peppers makes a grilled cheese taste even better. Give this American favorite with an Indian twist a try!

Chutney Grilled Cheese

Growing up grilled cheese with chutney were on the menu as a fusion Indian breakfast very often. Instead of just adding cheese to grilled butter bread, we would add vegetables and chutney to flavor it up. My mom would make cold chutney sandwiches with American sliced cheese and mayonnaise for gatherings and it was also my favorite! The spice, carb, and cheesy flavors just go well together.

Ingredients

• Thin sliced bread (I prefer white bread but you can use any)
• American Cheese, sliced (white or yellow)
• Cilantro Chutney
• Fried Egg (cooked to your liking)
• Butter
• Sliced chili peppers (jalapeno, serrano, or thai)
• Tomatoes, sliced or chopped
• Onions, sliced or chopped
• Baby Spinach (chopped) optional

How to make the sandwich

• First, make the chutney by blending the ingredients together and setting it aside.
• Next, heat a pan on medium-low heat. Once it is hot spray some oil and crack an egg in it.
• Cover the pan and let it cook for about 3 minutes while you make the grilled cheese.
• Heat another pan on medium/low heat
• Butter the bread slices on one side and place them on the pan butter side down (alternatively you can put butter in a pan and then place the sliced bread into the pan)
• Spread the chutney on the bread while it is in the pan, slowly. I use a spoon
• Layer on a sliced cheese and additional toppings to one side of the bread only.
• Slide the sunny side up egg onto the toppings.
• Top it with the other butter grilled sliced bread.
• Serve!

butter the pan

Slice the sandwich in half and enjoy with my favorite- Maggie chili sauce.

More Appetizer Recipes…

1. Lamb Chops - A Quick and Easy Fail-Proof Recipe
2. Easy Beetroot Salads with Feta and Herbs
3. Vagharela Pasta - Indian Pasta with Potato - Pasta e Patate

📖 Recipe

Chutney Grilled Cheese Sandwich with Fried Egg

Ingredients1x2x3x

GRILLED CHEESE INGREDIENTS

• ▢ 8 slices bread
• ▢ 4 slices cheese (pepperjack, american, cheddar)
• ▢ 1 chopped jalapeno/serrano/thai chili
• ▢ 4 tablespoon chopped onion
• ▢ 4 tablespoon chopped tomato
• ▢ 4 large eggs
• ▢ 8 tablespoon butter for bread (salted tastes better)
• ▢ 8 tablespoon cilantro chutney, recipe below
• ▢ oil/butter to cook egg
• ▢ baby spinach

CILANTRO CHUTNEY INGREDIENTS

• ▢ 1 jalapeno/serrano/thai chili (based on your spice level tolerance)
• ▢ 1 bunch cilantro, about 3 cups
• ▢ 2-3 cloves garlic
• ▢ 1 teaspoon lemon juice
• ▢ salt
• ▢ oil

Instructions

CILANTRO CHUTNEY

• Blend all ingredients together and set it aside.
• Refrigerate leftovers for up to 3 days or freeze in small portions for 3 months.

GRILLED CHEESE

• Heat a medium size pan on high and then lower the temperature to the lowest setting. Melt butter and place a slice of bread on the pan. Do the same with another slice of bread.
• Top each slice of bread with a tablespoon of cilantro chutney.
• Layer the bread with cheese and your favorite toppings (onion, tomato, chili peppers and spinach are my favorite).
• Add the fried egg on to of the spinach.
• Top the egg with the other slice of bread and gently move the sandwich from the pan onto a cutting board. Tip: do not put pressure on the egg since the yolk is still runny.

FRIED EGG (over-easy)

• Heat a small pan on high heat.
• Lower the temperature to the lowest setting and place butter/oil in the pan.
• Crack an egg into the pan. Use your spatula to push the outside layer of the egg to the center. This will help prevent wide spreading of the egg.
• Add salt, pepper, red chili powder to the egg and gently flip over. Cook for 30 seconds (you can cook your egg longer if you prefer it fully cooked).
• Gently slide the egg on top of the spinach.

Notes