Mom’s Chicken Curry – Instant Pot

Mom’s Chicken Curry – An unbelievably tasty chicken curry with onion-coconut based gravy and earthy, piquant flavors from the turmeric, red chili powder and garam masala!

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 non vegetarian 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!

Mom’s chicken curry is a THREE-part recipe:

1. First, pressure cook the chicken in freshly grated ginger, garlic, turmeric, fresh herbs and salt.
2. Next, make the curry paste by roasting onions and dry coconut in oil.  then blended them to get a smooth curry paste. This paste is cooked again until the oil starts to separate. Then add in the dry spices like red chili powder, garam masala, cumin powder and coriander powder.
3. Last, stir the curry paste in cooked chicken and bring the curry to a full boil.

Expert Tips on this Mom’s Chicken Curry Recipe:

1. This recipe uses mom’s garam masala but I have made it using the simple 5-ingredient garam masala and it is equally good.
2. 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.
3. Although this recipe can be made on stove top I would highly recommend using Instant Pot as the chicken will consistently cook to perfection. Never over or undercooked. The saute function also works perfectly for making the curry paste.

Step by step recipe for mom’s chicken curry using the Instant Pot:

• Turn the Instant Pot to Saute(more) mode and heat oil. Add asafetida and turmeric powder. 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 sealing. Set to Manual(Hi) for 8 minutes. Open the Instant Pot after 10 minutes of Natural Pressure Release.

• To make the curry paste, In a medium pan add 1 tablespoon of oil. 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 this to cool for 5 minutes.

• After the onions and coconut have cooled down, add them to the blender and make a smooth paste using water as needed. Add oil to the pan and cook the paste until the oil starts to separate from the sides. Then add remaining spices – turmeric, cumin powder, coriander powder, red chili powder, garam masala and mix well.

•  Add the Curry Paste to the cook chicken in the Instant Pot and and gently fold it in. 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.
  

I would not have tried making this recipe in my Instant Pot if not for my mom. Here is a video to show the process of this tasty mom’s chicken curry:

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4 from 26 votes

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Mom's Chicken Curry

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

 

Home style chicken curry with complex flavors from onions, coconut and earthy flavors from the turmeric, red chili powder and garam masala!

Course: Main Course

Cuisine: Indian

Keyword: moms chicken curry

Servings: 10

Calories: 350 kcal

Author: Archana Mundhe

Ingredients

• 2 tablespoon oil
• 1/4 teaspoon asafetida
• 1/2 teaspoon turmeric powder
• 2 inch fresh ginger cut into 5-6 pieces
• 12 garlic cloves
• 1/2 cup fresh cilantro chopped
• 1/2 cup fresh mint chopped
• 4 pounds whole bone-in skinless chicken pieces (3-4 inch pieces)
• 1/2 cup onion diced
• 4 teaspoon salt

Ingredients for Curry Paste:

• 2 tablespoon oil divided
• 2 cups red onions diced
• 3/4 th cup dry unsweetened grated coconut
• 1 teaspoon turmeric powder
• 2 tablespoon red chili powder
• 1-2 tablespoon garam masala
• 1 tablespoon cumin powder
• 1 tablespoon coriander powder
• 1 teaspoon salt

Instructions

Directions for curry paste:

1. In a medium pan add 1 tablespoon of oil. 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 this to cool for 5 minutes. After it is cooled for few minutes add the mixture to a blender. Add half a cup of water and blend to make a smooth paste. Return the 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.

2. 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.

3. Turn Instant Pot to Saute(more) mode and heat oil. Add asafetida and turmeric powder.

4. Carefully add the ginger-garlic-cilantro-mint paste to the oil. Be careful as the oil could splutter out. Saute for a minute.

5. Add chicken, onions and salt. Mix well, coating the chicken with the spices. Add 1 cup of water and mix well.

6. Close the Instant Pot with pressure valve to sealing. Set to Manual(Hi) for 8 minutes.

7. Open the Instant Pot after 10 minutes of Natural Pressure Release. Add the Curry Paste and gently fold it in the cooked chicken.

8. 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.

Nutrition Facts

Mom's Chicken Curry

Amount Per Serving

Calories 350 Calories from Fat 216

% Daily Value*

Total Fat 24g 37%

Saturated Fat 5g 25%

Cholesterol 92mg 31%

Sodium 1280mg 53%

Potassium 384mg 11%

Total Carbohydrates 7g 2%

Dietary Fiber 1g 4%

Sugars 1g

Protein 24g 48%

Vitamin A 16.3%

Vitamin C 9.8%

Calcium 4.8%

Iron 12.4%

* Percent Daily Values are based on a 2000 calorie diet.

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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 New Jersey with my husband and two sons.

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