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    Posted In: Keto, Low Carb Recipes, Main Entrees
    September 11, 2018 — Updated July 3, 2021 — by Julie — Leave a Comment

    Home » Delish » Main Entrees » Instant Pot Chicken Curry

    Instant Pot Chicken Curry

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    This fast instant pot chicken curry is the perfect meal for a busy weeknight. Have dinner on the table in less than 35 minutes.

    quick and easy instant pot chicken curry

    I highly recommend using bone-in chicken for this recipe. I cooked this chicken curry for 20 minutes in my instant pot and the chicken was falling off the bone. This is a very simple recipe but it is out of this world. I used garam masala because it includes a bunch of different spices that some people may not have on hand.

     

     

     

    Chicken, onions, tomatoes and spices on a cutting board

    Fresh ingredients and an instant pot are all you need.

    A mixture of vegetables and spices.

    I used Kashmiri chili powder to give it a deep red color.

    chicken curry ingredients in an instant pot.

    Add water, close the lid, and cook for 20 minutes.

    Pressure cooker chicken curry

    Enjoy this with basmati rice, garlic naan, or as is.

    Enjoy these other delicious recipes:

    Coconut Chicken Curry 

    coocnut chicken recipe

     

     

    Instant Pot Chicken Curry

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    Course: Main Entree
    Cuisine: Indian
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 6 servings
    Calories: 464kcal
    Author: Julie Maestre
    Easy instant pot chicken curry with fresh ingredients and delicious spices. Low carb and keto-friendly.

    Ingredients

    • 3 lbs bone-in chicken
    • 2 onions
    • 2 tomatoes
    • 4 green chilies
    • 2 tbsp garam masala
    • 1/2 tbsp Kashmiri powder
    • 2 tbsp ginger garlic paste
    • 1 cinnamon stick
    • 3 cloves
    • 5 cardamoms
    • 1 cup water
    • fresh cilantro
    • salt and pepper to taste

    Instructions

    • Press the saute function on your instant pot and add oil.
    • Add the cardamoms, cinnamon stick, and cloves. Cook for 1 minute.
    • Add the onions and cook for 5 minutes or until translucent.
    • Add the tomatoes, ginger/garlic paste, green chilies and cook for an additional 2 minutes.
    • Stir in the garam masala and Kashmiri chili, season with salt and pepper.
    • Add the chicken and water and stir.
    • Close the lid, seal the valve, cook high pressure for 20 minutes.
    • Release the steam before opening the lid.
    • Garnish with fresh cilantro and enjoy!

    Notes

    Read your instant pot or pressure cooker manual before using.
    This recipe makes wonderful leftovers the following day.

    Nutrition

    Calories: 464kcal | Carbohydrates: 8g | Protein: 32g | Fat: 32g | Saturated Fat: 8g | Cholesterol: 188mg | Sodium: 265mg | Potassium: 480mg | Fiber: 3g | Sugar: 2g | Vitamin A: 350IU | Vitamin C: 6.7mg | Calcium: 38mg | Iron: 1.8mg
    Tried this recipe?Mention @cookedbyjulie or tag #cookedbyjulie!

    Filed Under: Keto, Low Carb Recipes, Main Entrees

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    Hi, I'm Julie! I’m extremely fortunate to make a living doing what I truly love – creating and sharing my favorite “can’t live without” recipes with readers from all over the world.

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