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. 350 calories and 9 Weight Watchers Freestyle SP #instantpot #pressurecooker #curry

5 from 5 votes

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.

Prep Time10

Cook Time25

Total Time35

Course: Entrees

Cuisine: Indian

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

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 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

* 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