This flavorful Instant Pot Chicken Curry with Potatoes can be cooked in minutes in the pressure cooker or simmered on the stovetop. Thank you to The Little Potato Company for helping me share this recipe with you.

Chicken and potato curry with rice on a white plate.

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.

Cook up this easy Instant Pot Chicken Curry with Potatoes in your pressure cooker or on the stovetop.

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.)

This easy chicken curry can be cooked in the Instant Pot or on the stovetop. Either way, it is an easy dinner that is packed with flavor.

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.

Chicken potato curry on a white plate with rice.

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Chicken curry with potatoes and rice on a white plate.

Instant Pot Chicken Curry Recipe with Potatoes

This flavorful Instant Pot Chicken Curry with Potatoes can be cooked in minutes in the pressure cooker or simmered for longer on the stovetop.

5 from 6 votes

Print Pin Rate

Course: Entrees

Cuisine: Indian

Keyword: Gluten Free, Healthy Dinner Recipes, Instant Pot, Poultry Recipes

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: Servings

Calories: 349.8kcal

Author: Dara Michalski | Cookin' Canuck

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 Sauté 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

* Larger Creamer potatoes should be quartered and the smaller ones should be halved.

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

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.

Comments

5 from 6 votes (2 ratings without comment)