ads/auto.txt Easiest Way to Prepare Delicious Instant Pot Fragrant Chicken Curry

Easiest Way to Prepare Delicious Instant Pot Fragrant Chicken Curry

Delicious, fresh and tasty.

Instant Pot Fragrant Chicken Curry. This is simple Indian chicken curry recipe is made with ginger, garlic, onions alongside flavorful spices, and finished with creamy coconut milk. Pair this dairy-free & gluten-free curry with fragrant basmati rice. This quick and easy Indian chicken curry comes together faster than you'd expect with your Instant Pot®.

Made with chicken thighs, warm spices like coriander and cumin seeds, and zippy fresh garlic and ginger, this dish packs a lot of flavor into just one pot. Before starting, put on a pot of fluffy rice to serve on the side, and the. Carefully place a tall trivet inside the Instant Pot. You can cook Instant Pot Fragrant Chicken Curry using 14 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Instant Pot Fragrant Chicken Curry

  1. You need 2 Tbs of butter.
  2. Prepare 1 of yellow onion. Chopped.
  3. It's 1 Tbs of garlic. Chopped.
  4. You need 1 Tbs of ginger. Grated.
  5. Prepare 1 lb of boneless skinless chicken breast. Cubed- bite size pieces.
  6. It's 1/2 can of diced tomatoes.
  7. It's 1 Tbs of cayenne powder. (or Indian Chilli powder).
  8. You need 1 Tbs of ground coriander powder.
  9. It's 1/4 tsp of cumin.
  10. You need 1/2 tsp of garam masala.
  11. Prepare 3/4 tsp of turmeric.
  12. Prepare 1 tsp of salt.
  13. It's 1 tsp of pepper.
  14. You need 1 of Bay leaf.

Place the prepared rice bowl on the trivet. Close the Instant Pot lid with pressure value to sealing. Open the Instant Pot, take out the rice bowl and trivet using heat. If you're looking for an easy Instant Pot recipe that even picky eaters will eat, then try this creamy coconut curry chicken!

Instant Pot Fragrant Chicken Curry instructions

  1. Set Instant Pot to Sauté..
  2. Melt butter..
  3. Sauté onions until translucent. 3 minutes..
  4. Add garlic & ginger. Sauté until soft. 1 minute..
  5. Add chicken. Sauté until golden. 5 minutes..
  6. Add 1/4 of tomatoes. Stir..
  7. Add all spices except Bay Leaf. Mix well and heat just until fragrant. 1-2 minutes..
  8. Add Bay Leaf and remaining tomatoes..
  9. Press cancel on Instant Pot and reset to Manual for 12 minutes. Seal lid..
  10. Allow to naturally vent for 15 minutes then manually release remaining pressure, if any..
  11. Remove Bay Leaf..
  12. Serve with cauliflower rice. (Basmati rice +/- Naan Bread for carb eaters).
  13. NUTRITION: 160 cal. Fat 5.9 g. Sodium 550mg. Carb 6.4g. Protein 16g..

Perfectly cooked and juicy chicken is smothered in a rich, aromatic, and creamy coconut curry sauce, then. Instant Pot Chicken Curry and Rice is so simple to make and tastes just like takeout! Gluten free, dairy free and packed with nutrients from hidden veggies, it's perfect for an easy lunch, dinner, or meal prep! This post contains affiliate links for products I'm obsessed with. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.