Chicken Curry

By: Instant Pot Culinary Team

Chicken Curry
cuisine icon Cooking Technique
Sear/Saute
cuisine icon Keywords
(12 g), 4 servings, chopped, cook 30 min, cooked rice for serving, curry powder, divided, extra-virgin olive oil, finely chopped, freshly ground black pepper, grated fresh ginger, ground cinnamon, Instant Pot Culinary Team, jalapeno, kosher salt, large garlic, large onion, optional, plain yogurt for serving, prep 15 min, sear/saute, trimmed and cut into 2-inch (5 cm) pieces, whole peeled tomatoes

prep icon Prep Time
15 min
cook icon Cook Time
30 min

serving icon Servings
4 Servings
Ingredients
  • 1½ pounds (680 g) boneless, skinless chicken breasts, trimmed and cut into 2-inch (5 cm) pieces
  • 1½ tbsp (22 ml) curry powder, divided
  • 1 tsp kosher salt, divided
  • 1 tsp freshly ground black pepper, divided
  • 2 tbsp (30 ml) extra-virgin olive oil, divided
  • 1 large onion, chopped
  • 2 cloves large garlic, finely chopped
  • 1 jalapeno, finely chopped
  • 1½ tbsp grated fresh ginger, (12 g)
  • ¼ tsp ground cinnamon
  • 1 can (28 ounces or 794 g) whole peeled tomatoes
  • ½ bunch fresh cilantro (half kept as whole sprigs and half chopped, divided
  • Cooked rice for serving, optional
  • plain yogurt for serving, optional
Instructions
  • Press Sear/Sauté and adjust the timer to 40 Minutes.
  • Season the chicken with ½ tbsp (7 ml) of the curry powder and ½ tsp each of the salt and black pepper.
  • Add 1 tbsp (15 ml) of the olive oil to the cooking pot and let heat for 1 minute. Add the chicken, and cook until golden brown, about 3 minutes per side. Transfer the chicken to a plate.
  • Add the remaining 1 tbsp (15 ml) olive oil to the cooking pot along with the onion and remaining ½ tsp each salt and black pepper. Cover with the lid and cook, stirring occasionally, until the onion is lid and cook, stirring occasionally, until the onion is very tender, 8 to 10 minutes.
  • Uncover. Stir in the garlic, jalapeño, and ginger, and cook and stir for 1 minute. Stir in the cinnamon and remaining 1 tbsp (15 ml) curry powder, and cook and stir for 1 minute. Stir in the tomatoes and their juices. Press Cancel.
  • Nestle the chicken pieces among the vegetable mixture in the cooking pot and add the cilantro sprigs, keeping them as together as possible for easy removal later. Press Stew, adjust the temperature to 175°F (79°C) and the timer to 15 minutes, and cook until the chicken is just cooked through, 10 to 12 minutes. Press Cancel.
  • Remove and discard the cilantro sprigs. Gently fold in the chopped cilantro. the chopped cilantro.
  • Spoon the chicken and vegetables over rice and top with a dollop of yogurt (optional).
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