I could not believe it. I searched everywhere online for an easy and simple chicken curry recipe for the Instant Pot and could not find one. I wanted basic. Why? Because I had no food in the house!
I knew there was a way to make it but felt unsure so I turned to Facebook. My friend Shemina gave me the basics to work with and this is what I came up with. Thanks Shemina!
Feel free to make this recipe your own. This is a basic bare-bones chicken curry that is fantastic as-is but can be tailored to really shine with your favourite flavours and ingredients.
Chop up four cups of chicken into chunks. I used chicken thighs. Add 2 tbsp of your favourite curry paste (spicy if you like it hot) to 3/4 cup of plain yogurt. Stir to combine.
Coat the chicken in the spiced yogurt. If you have time, let marinate in the fridge. I had to get dinner made ASAP so I let it sit on the counter while I got everything else together.
You will need 2 more tbsp curry paste, 1 finely chopped shallot or onion, 2 cloves of minced garlic, 2 to 3 cups of nugget potatoes, a 28 of can of whole tomatoes, 1 tbsp cornstarch, 3 tbsp water, 1 tbsp canola oil, 1 tbsp butter, salt, pepper and something creamy to finish it off. I used heavy cream but you can use yogurt or sour cream.
Sauté the shallots and garlic in 1 tbsp canola oil and 1 tbsp of butter on the sauté setting. Season with salt and pepper.
Quickly sauté the chicken for a few minutes. Season with salt and pepper. (I like to season as I go.)
Add the nugget potatoes (slice large ones in half). Season with salt and pepper. Add 2 more tbsp of curry paste.
I drained the tomatoes over the pressure cooker, left the colander on top then cut the tomatoes open with kitchen shears.
Then I added them to the pot and seasoned with salt and pepper.
The Pressure Cooking
I had no idea how long to cook the curry in the pressure cooker so I put it on the meat setting for 40 minutes. Chicken thighs are pretty hardy and I loathe crunchy potatoes. I am sure you could cook this literally in half the time.
To thicken the sauce put the Instant Pot onto sauté after it has depressurized. Stir 1 tbsp cornstarch into 3 tbsp water then add to the stew. Stir until it thickens. Turn off Instant Pot and add cream, yogurt or sour cream.
I served Reg’s over rice with Anna Olson’s naan bread and it was very tasty and delicious! I knew it. I knew you could make a simple chicken curry with very basic ingredients in the pressure cooker. Fantastic!
If you hold the cream it is also a contender for Healthy Food That Doesn’t Suck and it is also not super expensive. Thank you Shemina for your help! I hope I did your approach to chicken curry proud.