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    Home » Indian

    Instant Pot Chicken Curry | Mom's Recipe

    Published: Oct 9, 2017 · Modified: May 2, 2021 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 41 Comments

    1039 shares
    Jump to Recipe

    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.

    Chicken Curry in a bowl with rice and chapatis
    Jump to:
    • Tips
    • Process
    • Serving
    • FAQs
    • Recipe

    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!

    Chicken Curry in a bowl with rotis, lime wedges and sliced onions

    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).
    Steps one through four of chicken curry

    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.
    sauteing onions and coconut
    • 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.
    making curry paste

    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.
    adding curry paste to the chicken

    Serving

    Serve hot chicken curry with parathas or roti,  steamed basmati rice or jeera rice, and a glass of cooling mango lassi!

    Chicken Curry in a white bowl with rice, chapatis and sliced onions on the side

    FAQs

    Can you put raw chicken in the Instant Pot?

    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.

    How do you store leftover chicken curry?

    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.

    What is the safe cooking temperature of chicken?

    Chicken should be cooked until it is 165 degrees F.

    How do you thicken curry in the Instant Pot?

    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

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    mom's chicken curry served with rotis and rice
    Print Recipe Pin Recipe Save Saved!
    4.22 from 41 votes

    Mom's Chicken Curry

    Home style chicken curry with complex flavors from onions, coconut and earthy flavors from the turmeric, red chili powder and garam masala!
    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Course: Main Course
    Cuisine: Indian
    Servings: 10
    Calories: 350kcal
    Author: Archana Mundhe

    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

    Stovetop recipe:
    Use a large pot instead of the Instant Pot. Follow the above recipe and instead of pressure cooking the chicken, simply cook it covered on the stovetop for 20-25 minutes on medium heat or under the chicken is fully cooked. Depending on the size of the chicken pieces and the type of chicken used, it may take more or less time. Add more water, ¼ cup at a time if needed. 
     
     

    Nutrition

    Calories: 350kcal | Carbohydrates: 7g | Protein: 24g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 92mg | Sodium: 1280mg | Potassium: 384mg | Fiber: 1g | Sugar: 1g | Vitamin A: 815IU | Vitamin C: 8.1mg | Calcium: 48mg | Iron: 2.2mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    ♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    1. Ashu says

      October 09, 2017 at 12:31 pm

      Can i replace the dry cococut with frozen fresh coconut?

      Reply
      • Archana says

        October 09, 2017 at 3:19 pm

        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.

        Reply
      • Sj says

        June 18, 2020 at 4:34 pm

        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.

        Reply
    2. blondieaka says

      October 09, 2017 at 1:07 pm

      This sounds amazing and one to try..Thank your mum for sharing 🙂

      Reply
      • Archana says

        October 09, 2017 at 3:17 pm

        Thank you dear!

        Reply
    3. Hans Susser says

      October 09, 2017 at 3:47 pm

      Superb ! Thank you Cheers !

      Reply
      • Archana says

        October 09, 2017 at 3:51 pm

        Thank you Hans!

        Reply
    4. nepaliaustralian says

      October 09, 2017 at 7:30 pm

      This looks so yummy. Going to try this soon 🙂

      Reply
      • Archana says

        October 09, 2017 at 9:30 pm

        Great! Let me know how you like it.

        Reply
    5. Cinde says

      October 09, 2017 at 11:23 pm

      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?

      Reply
      • Archana says

        October 10, 2017 at 8:21 am

        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!

        Reply
    6. InspiresN says

      October 10, 2017 at 6:43 pm

      Cooking this curry in the instant pot must be preserving all the wonderful flavors! Hope to tr y this some day!

      Reply
      • Archana says

        October 11, 2017 at 3:30 pm

        It totally does and the chicken cooks perfectly each time 🙂

        Reply
    7. SWATI GOYAL says

      November 05, 2017 at 11:08 am

      Loved the flavors.. however, mine turned out to be a little salty .. next time will try with less salt and less curry paste

      Reply
      • Archana says

        November 05, 2017 at 11:14 am

        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.

        Reply
    8. Shelley Ahmed says

      November 08, 2017 at 2:54 pm

      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.

      Reply
      • Archana says

        November 08, 2017 at 11:20 pm

        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!!

        Reply
    9. Bhargavi says

      January 15, 2018 at 9:55 am

      Hi Archana how would I modify the cooking time for boneless thigh medium cuts?

      Reply
      • Archana says

        January 15, 2018 at 12:59 pm

        Hi Bhargavi, reduce pressure cook time to 5 minutes. Following remaining recipe exactly. Let me know how you like it.

        Reply
    10. Soni says

      April 29, 2018 at 5:05 pm

      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!

      Reply
      • Archana says

        April 29, 2018 at 8:17 pm

        Hi Soni, Yes depending on the size of the chicken it may be 2 to 3 pounds. You can half the ingredients.

        Reply
    11. Bernadette says

      May 09, 2018 at 1:00 pm

      Hi looking through the recipe cook chicken first? How do you do that in instant pot and for how long?

      Reply
      • Archana says

        May 11, 2018 at 1:23 pm

        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

        Reply
    12. David Maki says

      April 21, 2019 at 10:28 pm

      Do you typically use ghee or oil? If oil, what type? Looking forward to trying some of your recipes!!

      Reply
      • Archana says

        April 22, 2019 at 10:32 pm

        I use oil in this recipe. I use avocado oil

        Reply
    13. Sheila says

      July 21, 2019 at 8:22 am

      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

      Reply
      • Archana says

        July 21, 2019 at 8:30 am

        Hi Sheila, So cut into 2 inch pieces, 5 minutes presure cooking with 10 minute natural pressure release.

        Reply
    14. Tima says

      July 31, 2019 at 4:30 am

      Hi great recipi. i want to try it for sure!
      For How long should i cook the chicken if not using a instantpot?

      Thanks!!

      Reply
      • Archana says

        July 31, 2019 at 7:57 am

        Until it’s fully cooked. 10 to 15 mins depending on the size of the chicken cut

        Reply
    15. Yogesh Diwan says

      October 26, 2019 at 12:14 pm

      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.5 stars

      Reply
      • Archana says

        October 29, 2019 at 12:32 pm

        Thank you for the lovely feedback!

        Reply
    16. Lidia says

      January 02, 2020 at 11:37 am

      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.
      Lidia5 stars

      Reply
      • Archana says

        January 04, 2020 at 9:52 am

        Up to a week in the fridge but you can also freeze it for upto 6 months.

        Reply
    17. Sima says

      May 18, 2020 at 4:00 pm

      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!

      Reply
      • Archana says

        May 18, 2020 at 7:43 pm

        With boneless chicken 2 to 2.5 pounds will be good. Cook for 5 minutes with 10 min NPR

        Reply
    18. Reshma Joshi says

      December 09, 2020 at 5:07 pm

      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

      Reply
      • Archana says

        December 10, 2020 at 12:51 pm

        Just as you prep the remaining ingredients

        Reply
    19. Meg says

      February 20, 2021 at 12:32 pm

      Hi! I made extra curry paste and froze it. What other recipes use this paste?

      Reply
      • Archana says

        February 22, 2021 at 8:23 pm

        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.

        Reply
    20. Mahesh says

      January 30, 2022 at 4:01 pm

      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.

      Reply
      • Archana says

        January 31, 2022 at 9:16 pm

        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.

        Reply

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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

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