EASY INSTANT POT CHICKEN CURRY

Instant Pot Chicken Curry may be a cozy dish that's filled with flavor. it is easy to form from pantry Staples and is suitable for Paleo, keto, low carb and gluten free diets. Post includes Weight Watchers points.

This is an easy quite Indian chicken curry which is extremely easy to form then beautiful that you simply will end up saying i want to make this a day .

EASY INSTANT POT CHICKEN CURRY

There's no got to order Takeaway once you can prepare your own simple homemade curry. I make curry very often – egg curry, shrimp curry, mushroom curry – but I admit this Instant pot Chicken Curry recipe could be my favorite. Why? Good.

This is a moment pot curry. i'm convinced that everything is simpler within the Instant pot. With a couple of simple steps, you'll have this curry recipe whipped up in no time.

This is a simple recipe. See above about using the moment pot. All you would like for this recipe are going to be wiped out the moment pot insert.

INGREDIENTS:

INSTANT POT CURRY CHICKEN

• 2 tbsp coconut oil
• 2 onions peeled and finely chopped
• 1 cinnamon stick
• 8 cloves
• 1.1 kg (2.5 lbs) skinless chicken breasts chopped into bite sized pieces
• 1 tsp minced garlic
• 1 tsp minced ginger
• 1 tbsp curry powder
• 1 tsp garam masala
• 1 tin finely chopped tomatoes
• 1 tin full fat coconut milk the coconut water and the coconut cream settled on the top divided
• Salt
• Chilli to taste optional

INSTRUCTIONS:

1. Instant Pot Chicken Curry
2. In sauté mode, add the coconut oil to the inner pot of the Instant Pot. Wait till hot, then add the onion, cinnamon stick and cloves and sauté for 5-7 mins. You can add 2 tbsp of water to avoid burning the onion.
3. Add the chicken pieces and brown them for a couple of mins.
4. Switch off the sauté mode and add the garlic ginger, curry powder, garam masala, chopped tomatoes, the water bit of the coconut milk, salt and chilli (if using) and mix.
5. Cover your Instant Pot and set the valve to the SEALING position.
6. Select the manual setting, make sure the pressure is set to high and set the timer to 5 mins.
7. Cook till done then let the steam release naturally before opening.
8. Switch to sauté mode, stir in the coconut cream and sauté for 2 mins.
9. Switch off and adjust seasoning, remove the cinnamon stick and serve.
10. Slow Cooker Indian Chicken Curry
11. Sauté the onion, cinnamon stick and cloves in a frying pan for 5-7 mins. You can add 2 tbsp of water to avoid burning the onion.
12. Add the chicken pieces and brown them for a couple of mins.
13. Mix in the garlic ginger, curry powder, garam masala, chopped tomatoes, the water bit of the coconut milk, salt and chilli (if using) and switch of the heat.
14. Transfer the chicken curry mix into your slow cooker and cook on low for 5-6 hrs or on high for 3-4 hrs.
15. When done stir in the coconut cream, adjust season, let cook for a few more mins until warmed through and serve.

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