Instant Pot Chicken Curry is delicious. Super tasty with ginger, garlic,and cilantro. It is one of my goto recipes when im not in the mood to do anything complicated and want something tasty to eat for lunch or dinner.
Course: Instant Pot, Main Course
Author: Matt Freund (stuffmattycooks.com)
1poundChicken Thighs (FROZEN)
2 cloves Minced Garlic
2tbspCurry Powder (Sun Brand or your choice)
1 1/2cupsChicken Broth
1/4tspSalt (Salt to taste)
2 tbspWater (for cornstarch slurry)
THIS RECIPE IS FOR CHICKEN THAT IS FROZEN. IF you use defrosted chicken decrease cook time by 3 minutes.Put frozen chicken in Instant Pot. Then add Cilantro,Ginger,Curry Powder,Turmeric,Scallions,Chicken Broth to Instant Pot.Put lid on Instant Pot. Turn Valve to SEAL Position. Push POULTRY Button and set Cook Time for 15 Minutes. Let Instant Pot Pressurize. When cook time is complete do a NATURAL RELEASE of the Instant Pot. Open Instant Pot and break up chicken with 2 forks. I don't shred it I just break it into pieces.Hit Cancel on your Instant Pot and then Hit SAUTE. Push the SAUTE button until the MORE light is lit.Mix together Cornstarch and 2 Tbsp. Water until mixed. When curry is bubbling stir in cornstarch mixture and wait until curry boils. Let boil 2 minutes and sauce will thicken. You are now ready to enjoy it.TIP: When curry is done thickening i usually hit the Cancel Button again and then Hit the KEEP Warm button and Set the Timer because I don't eat it right away sometimes. I just put the lid back on and let it chill. If you do this make sure that the valve on the lid is in the OPEN position so steam can escape.Ganish on top with Chopped Cilantro.SERVE OVER RICE.
If you make this Chicken Curry with fresh chicken the cooking time is about 9 minutes with a quick pressure release at the end then thicken curry with the cornstarch slurry.