This flavorful Instant Pot Chicken Curry with Potatoes can be cooked in minutes in the pressure cooker or simmered on the stovetop. 350 calories and 9 Weight Watchers SmartPoints. Thank you to The Little Potato Company for helping me share this recipe with you.
When I was a consultant and therapist for children with autism, I had a couple of clients who had emigrated from India. Each time I went to their homes, I was greeted with the aromas of coriander, ginger and garam masala. I may have been there to treat their child, but I could never resist asking the parents what was cooking in the kitchen. Inevitably, there was a pressure cooker on the stove, filled with some sort of dal, which is a vegetarian dish typically made of lentils and perfectly spiced.
It took several years for me to get into the pressure cooker game, but as soon as I started to become comfortable with my new Instant Pot, after cooking multiple batches of Instant Pot Vegetarian Chili and Instant Pot Vegetable Soup, Indian food was next on the agenda.
A dal will come later, but first we're diving into this Instant Pot curry chicken with potatoes, which can also be made on the stovetop if you don't have a pressure cooker. My family loves, and I mean LOVES, a good curry, but I often don't have the time to wait around for a curry to simmer for a couple of hours. So, if we want curry on a weeknight, it's either a slow cooker version or a batch made in the pressure cooker. (The time total cooking time in the recipe below includes the time that it takes for the Instant Pot to reach full pressure.)
I grew up eating my mum's curries, either made with chicken or beef, and she almost always included potatoes. Since I cook almost exclusively with The Little Potato Company Creamer potatoes, I grabbed a bag of the Blushing Belle variety (though any of the Creamer potato varietals would work in this recipe). I always feel good about adding the Creamer potatoes to our weekly menus because they're packed with vitamins, minerals, antioxidants and fiber.
We always serve up our curries with brown basmati rice, raita (a mixture of Greek yogurt and grated cucumber) and mango chutney, with some sort of vegetable side dish.
Instant Pot Chicken Curry Recipe with Potatoes
Ingredients
- 2 teaspoon olive oil
- ½ yellow onion chopped
- ½ Gala apple chopped
- 2 tablespoons minced ginger
- 4 garlic cloves minced
- 6 tablespoons mild curry paste
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons garam masala
- 2 pounds boneless skinless chicken thighs
- 1 pound Little Potato Company Creamer potatoes halved or quartered*
- 1 ½ cup diced tomatoes
- ¾ cup chicken broth
- ¾ cup lite coconut milk
- ½ teaspoon salt
- ½ teaspoon ground pepper
Instructions
For Instant Pot:
- Set the Instant Pot to the saute setting. Add the olive oil and allow to heat for 1 minute. Add the onion, apple and ginger, and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, curry paste, coriander, cumin and garam masala, and cook for 1 minute.
- Add the chicken thighs, potatoes, tomatoes, chicken broth, coconut milk, salt and pepper, and stir to combine.
- Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure using the manual setting. Decrease the time to 10 minutes.
- Once the time is expired, wait for 5 minutes, then carefully use the quick release valve to release the steam. Shred the chicken with two forks. Season to taste. Serve.
For The Stovetop:
- Heat the olive oil in a large saucepan set over medium heat. Add the onions, apple and ginger, and cook until tender, about 5 minutes. Stir in the garlic, curry paste, coriander, cumin and garam masala, and cook for 1 minute.
- Add the chicken thighs, potatoes, tomatoes, chicken broth, coconut milk, salt and pepper, and stir to combine.
- Cover the pot, with the lid ajar, and simmer for approximately 2 hours, or until the gravy thickens. Shred the chicken with two forks. Season to taste. Serve.
Notes
Nutrition
Disclosure: This post is part of an ambassadorship for The Little Potato Company. All opinions are my own. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Shy
I’ve made this so made pIf I wanted to do 1.5 or 2x the recipe, do I need to increase the cook time?
Dara
Hi Shy, the general rule of thumb for the Instant Pot is that you do not need to increase the cooking time if you are increasing the amount of ingredients, only if you are increasing the thickness of a piece of meat.
Kristina Mackenzie
My husband and I made this last night for some friends and everyone really liked it. Served it with basmati rice, chutney , raita and naan, with some sauteed greens on the side. Definitely one to make again.
Gail
This looks really great. If I have curry powder not curry paste. Can I use this instead? And if yes what would be the amount. Thank you so much, for any input .
Dara
Gail, curry powder and curry paste are two different beasts, so I don't suggest substituting one for the other.
Jana
My fiance and I are not huge fans of chicken thighs. I assume we could use chicken breasts instead but wondered if that changes the cook time in the Instant Pot at all. Do you know? Thank you!
Gail
Awesome! Pure awesomeness. Did the stove top method. Considering getting an instant pot after this recipe. Served over zucchini noodles. The potatoes are enough carbs for me. Thanks for another great recipe.
Dara
I'm so glad to hear that, Gail! And I love the idea of serving this over zucchini noodles. I've made this recipe at least 7 times now - my family loves it that much. 🙂
Ashley Valdez
Dara, first: I'm a fuge fan of Indian food so thank you so much for this delicious chicken curry recipe. Second: Your blog has been a friend online to me. It sometimes seems like I know you. Third: Don't stop sharing these lifesyle tips that are pure gold.
Dara
Thank you so much for your comment, Ashley! What a great way to start my day. 🙂 I hope you have a chance to try the curry recipe.
Melanie | Melanie Makes
I really need to use my Instant Pot more and this looks like a great place to start!
Robyn Stone | Add a Pinch
Looks delicious, Dara! I'm so in love with my Instant Pot - and have enjoyed trying all kinds of new recipes in it!
I know this dish is fantastic!
Angie | Big Bear's Wife
I started buying those little potatoes a few weeks ago and I love them. They're probably one of my favorites now! I really need to invest in an insta pot! Looks so good (and easy!)
Renee - Kudos Kitchen
I really need to invest in an Instant Pot. This looks so delicious!
Cathy Trochelman
I HAVE to try this! We love chicken curry!
Kimberly @ The Daring Gourmet
Chicken curry is one my favorite dishes ever - I still need to try the Instant Pot!
Dorothy at Shockingly Delicious
I am so glad to get another insta-pot recipe! I was afraid I wouldn't use it! I love the flavors in this dish!
Jessica | The Novice Chef
I am obsessed with my Instant Pot! Love finding new flavorful recipes to try!
Lori In Maine
Would this freeze well? Looks delicious!
Marisa Franca @ All Our Way
The dish sounds amazing. When we travel I really miss my kitchen because all of my equipment and spices are there. The homes we rent may have a saucepan and skillet (maybe) so recipes have to be very simple. We bring some basic spices but that's it. It would be too costly to go to the store and purchase everything we need. I'm pinning this recipe. Have a great day!!