Instant Pot Chicken Curry
Easy instant pot chicken curry with fresh ingredients and delicious spices. Low carb and keto-friendly.
Servings: 6 servings
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