So excited to share Mom's chicken curry that I grew up eating. A homestyle curry with an earthy onion and coconut-based curry with warm flavors of fresh ginger, garlic, turmeric, and garam masala cooked in the Instant Pot Pressure Cooker.
This chicken curry is a family recipe that I grew up eating many Sundays. Our family mostly ate vegetarian meals while Sundays were special for nonvegetarian meals. I might fall short of words trying to describe my mom's chicken curry. This is not your usual restaurant curry. It is a perfectly spiced curry with earthy flavors from the spices, a comfort food, and a treasured recipe packed with mom's love!
Tips
- This recipe uses mom's garam masala but I have made it using the simple 5-ingredient garam masala and it is equally good.
- The curry paste in this recipe has incredibly deep flavors, can be made ahead, and used as a base in many other curries. The curry paste also freezes well, so make a double batch.
- Although this recipe can be made on the stovetop I love cooking it in the Instant Pot as the chicken consistently cooks to perfection. The saute function also works great for making the curry paste.
Process
This is a 3-part recipe. All of the details are in the printable recipe card at the bottom of this post. Here is a step-by-step recipe with photos:
Part 1: Pressure cook chicken in green spice paste
- In a small blender jar or food processor, make a fine paste of ginger, garlic, cilantro, and mint by adding 2 tablespoons of water. Keep aside.
- Turn the Instant Pot to sauté mode and heat the oil. Add asafetida and turmeric. Carefully add the ginger-garlic-cilantro-mint paste to the oil. Be careful as the oil can splutter out. Sauté for a minute. Add chicken, onions, and salt. Mix well, coating the chicken with the spices (photos 1 and 2).
- Add 1 cup of water and mix well. Close the Instant Pot with pressure valve to sealing. Set to Manual (Hi) for 8 minutes. Open the Instant Pot after 10 minutes of Natural Pressure Release (photos 3 and 4).
Part 2: Curry paste with onions, coconut & spices
- In a medium pan, add 1 tablespoon of oil. Add diced onions and cook for 10 minutes, on medium-high heat, stirring frequently until the onions turn golden brown.
- Add coconut and cook for another 5 minutes on medium-low heat as the coconut browns very quickly. Turn the heat off and allow it to cool.
- Once the onions and coconut have cooled down, add them to the blender and make a smooth paste using 2 to 3 tablespoons of water or as needed.
- Next, add oil to the same pan that was used to roast the onions. Add the onion and coconut paste and cook it until the oil starts to separate from the sides, stirring frequently.
- Then add remaining spices - turmeric, cumin powder, coriander powder, red chili powder, garam masala and mix well. Cook for another minute and turn the heat off.
Note: This Masala Paste can be made ahead and refrigerated for up to 5 days or can be frozen for extended shelf life.
Part 3: Cook curry paste and chicken together
- Gently fold in the Curry Paste to the cooked chicken. Set the Instant Pot to sauté mode and bring the chicken curry to a full boil.
- Turn Instant Pot off. Garnish with cilantro.
Serving
Serve hot chicken curry with parathas or roti, steamed basmati rice or jeera rice, and a glass of cooling mango lassi!
FAQs
Yes, it is perfectly safe to cook chicken in the Instant Pot. That is exactly how I made my chicken curry. The steam cooks it completely.
The best way to store leftover chicken curry is in an airtight container in the refrigerator. It will stay fresh for up to 5 days. If you want it to last longer, I suggest freezing it. It will stay fresh in the freezer for up to 3 months.
Chicken should be cooked until it is 165 degrees F.
There are a few different ways to thicken the curry. The best way is to cook down the liquid in saute mood at the end.
More Chicken Curry Recipes to try:
- Chicken Karahi - EASY homestyle curry with flavorful ginger & spices
- Chicken Kheema - Served sloppy Joe style or over rice, use any ground meat of your choice in this versatile Keema recipe
- Butter Chicken - Healthier version with same authentic taste
- Chicken Tikka Masala - Better than the restaurant and easy to make at home this chicken tikka masala is everyone's favorite
- Chicken Kofta Curry - Homemade chicken kofta's perfectly spiced with ginger, garlic, spices and then steamed in a spicy curry sauce
★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.
Recipe
Mom's Chicken Curry
Ingredients
- 2 tablespoons oil
- ¼ teaspoon asafetida
- ½ teaspoon ground turmeric
- 2 inch fresh ginger cut into 5-6 pieces
- 12 garlic cloves
- ½ cup fresh cilantro chopped
- ½ cup fresh mint chopped
- 4 pounds whole bone-in skinless chicken pieces (3-4 inch pieces)
- ½ cup onion diced
- 4 teaspoons kosher salt
Ingredients for Curry Paste:
- 2 tablespoons oil divided
- 2 cups red onions diced
- ¾ cup dry unsweetened grated coconut
- 1 teaspoon turmeric powder
- 2 tablespoons kashmiri red chili powder
- 1 to 2 tablespoons Mom’s Garam Masala
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- 1 teaspoon kosher salt
Instructions
Curry paste:
- Heat 1 tablespoon of oil in a medium pan. Add diced onions and cook for 10 minutes, on medium hight heat, stirring frequently until the onions turn golden brown. Add coconut and cook for another 5 minutes on medium low heat. Allow to cool down.
- Once cooled, add the mixture to a blender. Add half a cup of water and blend to make a smooth paste. Return the onion-coconut paste to the pan.
- Add remaining 1 tablespoon of oil. Cook this paste on medium high heat until the oil starts to separate from the sides. Add the remaining spices - turmeric, red chili powder, garam masala, cumin powder, coriander powder and salt. Cook on low heat for a minute, stirring the curry paste frequently so it does not stick to the pan. Keep aside.
Cooking Chicken
- In a small blender jar or food processor, make a fine paste of ginger, garlic, cilantro and mint by adding 2 tablespoon of water. Keep aside.
- Turn Instant Pot to Saute(more) mode and heat oil. Add asafetida and turmeric.
- Carefully add the ginger-garlic-cilantro-mint paste to the oil. Be careful as the oil could splutter out. Saute for a minute.
- Add chicken, onions and salt. Mix well, coating the chicken with the spices. Add 1 cup of water and mix well.
- Close the Instant Pot with pressure valve to sealingand Pressure Cook for 8 minutes.
- Open the Instant Pot after 10 minutes of Natural Pressure Release. Add the Curry Paste and gently fold it in the cooked chicken.
- Set the Instant Pot to Saute mode and bring the chicken curry to a full boil. Turn Instant Pot off. Garnish with more cilantro. Enjoy hot with chapati, naan and rice.
Video
Notes
Nutrition
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Ashu says
Can i replace the dry cococut with frozen fresh coconut?
Archana says
In a pinch yes you can replace it with frozen fresh coconut. Just make sure you roast it nicely to get rid of any extra moisture.
Sj says
Made this and it was so worth the 3 part steps. It will be my new go to chicken recipe. Thanks so much for sharing your childhood with us.
blondieaka says
This sounds amazing and one to try..Thank your mum for sharing 🙂
Archana says
Thank you dear!
Hans Susser says
Superb ! Thank you Cheers !
Archana says
Thank you Hans!
nepaliaustralian says
This looks so yummy. Going to try this soon 🙂
Archana says
Great! Let me know how you like it.
Cinde says
Thank you for sharing this recipe!
Would you please clarify when to add the 2 Tbsp oil listed under "ingredients"? Should it be added prior to (or after) the asafetida and turmeric powder are added to the pot?
Also, will this dish still taste right if I omit the asafetida?
Archana says
Hi Cinde, That was a good catch I forgot to mention adding oil in that step. So it should be "Turn Instant Pot to Saute(more) mode. Once the “hot” sign displays, add oil, asafetida and turmeric powder." You can absolutely skip asafetida in this dish. Hope this helps. Let me know if you have any questions and I can't wait to hear how you like this delicious curry!
InspiresN says
Cooking this curry in the instant pot must be preserving all the wonderful flavors! Hope to tr y this some day!
Archana says
It totally does and the chicken cooks perfectly each time 🙂
SWATI GOYAL says
Loved the flavors.. however, mine turned out to be a little salty .. next time will try with less salt and less curry paste
Archana says
Hi Swati! Thank you for your feedback. I am glad you tried this and I agree to reduce the salt for next time. I will review the recipe once again to make sure I have the salt accurate.
Shelley Ahmed says
This turned out amazing! Very delicious. I added the curry paste to the instant pot with my chicken by accident and realized it half way through cooking. It still turned out great! Next time I'll be sure to add the paste after cooking in pressure.
Archana says
Hi Shelley! Thank you for the feedback. If your curry paste is ready by the time you start cooking the chicken you can def add that in. I usually cook the curry paste on stove top as the chicken cooks in IP. So glad you enjoyed the flavors!!
Bhargavi says
Hi Archana how would I modify the cooking time for boneless thigh medium cuts?
Archana says
Hi Bhargavi, reduce pressure cook time to 5 minutes. Following remaining recipe exactly. Let me know how you like it.
Soni says
4 pounds of chicken? Is that around 2 whole chickens cut up?
If I have one whole chicken cut up, should I use half the other ingredients?
Thank you!
Archana says
Hi Soni, Yes depending on the size of the chicken it may be 2 to 3 pounds. You can half the ingredients.
Bernadette says
Hi looking through the recipe cook chicken first? How do you do that in instant pot and for how long?
Archana says
Hi! So in the recipe step 3 onwards is how you cook the chicken in the Instant Pot! Also check out the video that should give you a quick visual on this recipe. Hope this helps
David Maki says
Do you typically use ghee or oil? If oil, what type? Looking forward to trying some of your recipes!!
Archana says
I use oil in this recipe. I use avocado oil
Sheila says
Hi Archana. Recipe looks delicious. If I wanted to modify using boneless chicken breasts, cut into chunks, what would the cook time on the instapot be? Thank you
Archana says
Hi Sheila, So cut into 2 inch pieces, 5 minutes presure cooking with 10 minute natural pressure release.
Tima says
Hi great recipi. i want to try it for sure!
For How long should i cook the chicken if not using a instantpot?
Thanks!!
Archana says
Until it’s fully cooked. 10 to 15 mins depending on the size of the chicken cut
Yogesh Diwan says
I do not cook regularly even then this dish turned out really nice. This is my third time we have tried this recipe, that's how popular it has become in our house. Kids love it.
I cook the meat for 6 minutes in IP and adding 1/2 a cup of water is enough as chicken had enough water.
I used 4lbs of chicken drum sticks from Costco.
Archana says
Thank you for the lovely feedback!
Lidia says
Hello Archana,
I came across your site through a friend who posted one of your recipe in facebook. I notice that you use the instant pot which I'm saving to buy it.
My question is, since I use the already made curry paste when I make the beef curry, if I follow your recipe for the paste and put some oil inside will it preserve in the fridge and for how long?
Thanks for your reply.
Lidia
Archana says
Up to a week in the fridge but you can also freeze it for upto 6 months.
Sima says
Hi Archana, I can't wait to try this recipe but I would like to use boneless chicken breasts. I should still use 4 lbs correct? And should I cut them up into cubes and then cook? If yes how should I adjust the cooking time? Thank you!
Archana says
With boneless chicken 2 to 2.5 pounds will be good. Cook for 5 minutes with 10 min NPR
Reshma Joshi says
Hi Archana,
I saw that you added chicken and onion mix with salt from a zip lock bag... for how long does that needed to be kept together
Archana says
Just as you prep the remaining ingredients
Meg says
Hi! I made extra curry paste and froze it. What other recipes use this paste?
Archana says
You can make a delicious egg curry! Hard boil eggs, add curry paste and some water or coconut milk. Boil everything together. Or add it to my Back eyed peas curry recipe instead of the onion tomato paste it calls for! So good!! Also you can make eggplant and potato curry with it.
Mahesh says
Hello:
I have not tried your recipe yet.
I like your detailed presentation and explanations. It all looks thorough and well done. It’s also great that you provide Nutrition information for your recipes.
My question is this: What is the serving size for these nutritional values?
Thanks.
Archana says
Thank you! The recipe card on the top has details on how many servings it makes. Although the serving size may differ from person to person. I try to make my best estimate on the number of servings based on my family.