Instant Pot Chicken Curry Recipe – Kashmiri Chili & Ginger

Last Updated on 2 months by Neha Deshmukh

Instant Pot Chicken Curry Recipe – Kashmiri Chili & Ginger

Hey everyone! If you’re anything like me, a comforting, flavorful curry is always a good idea. And when I say flavorful, I mean seriously flavorful! This Instant Pot Chicken Curry is a weeknight winner – it’s relatively quick, incredibly delicious, and the aroma that fills your kitchen? Divine. I first made this when I was craving something cozy and warming, and it’s been a family favorite ever since. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any chicken curry. The secret lies in a few key things: the beautiful color and mild heat from Kashmiri chili powder, the tenderness of chicken thighs, and a generous amount of fresh ginger. Plus, the Instant Pot makes it unbelievably easy – no long simmering required! It’s perfect for busy weeknights, but impressive enough for guests. You’ll love how quickly this comes together without sacrificing any of the authentic Indian flavors.

Ingredients

Here’s what you’ll need to make this amazing Instant Pot Chicken Curry:

• 3 tablespoons oil
• 1 yellow onion, chopped
• ½ cup ginger, grated
• 2 tablespoons garlic, minced
• 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 1.5 cups canned diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 tablespoon Kashmiri red chili powder
• ½ teaspoon ground turmeric
• 1.5 teaspoons kosher salt
• ½ cup chopped cilantro, for garnish
• ½ cup julienned ginger, for garnish

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe really shine:

• Kashmiri Red Chili Powder: This is a game-changer. It gives the curry a gorgeous vibrant red color and a lovely, mild heat. It’s different than regular chili powder – it’s more about color and flavor than intense spice. You can find it at Indian grocery stores or online.
• Chicken Thighs: Trust me on this one. Chicken thighs stay incredibly tender and juicy during pressure cooking. While you can use chicken breast (see FAQs!), thighs are the way to go for the best texture.
• Fresh Ginger: Don’t skimp on the ginger! It adds a wonderful warmth and zing to the curry. Grating it yourself is best for maximum flavor. I always peel it with a spoon – it’s way easier than a peeler!

Step-By-Step Instructions

Alright, let’s make some curry!

1. Turn your Instant Pot to the ‘Sauté’ mode and heat the oil. Add the chopped onion, grated ginger, and minced garlic. Cook for 2-3 minutes, stirring occasionally, until the onions are translucent and fragrant.
2. Add the chicken pieces, diced tomatoes, cumin, coriander, garam masala, Kashmiri red chili powder, turmeric, and salt. Give everything a good stir to make sure the chicken is well coated in the spices.
3. Close the Instant Pot lid, making sure the pressure valve is sealed. Pressure Cook on High for 5 minutes.
4. Let the pressure release naturally for 5 minutes, then carefully quick-release any remaining pressure.
5. Open the lid and stir the curry. Set the Instant Pot back to ‘Sauté’ mode. Cook uncovered for about 5 minutes, stirring occasionally, to allow the sauce to thicken to your liking.
6. Garnish generously with chopped cilantro and julienned ginger. Serve hot and enjoy!

Expert Tips

• Don’t overcrowd the pot: If you’re doubling the recipe, it’s better to cook it in two batches to ensure even cooking.
• Taste and adjust: Everyone’s spice preference is different! Feel free to add more chili powder if you like it spicier.
• Deglaze the pot: After sautéing the onions, garlic, and ginger, add a splash of water or broth to the pot and scrape up any browned bits from the bottom. This adds extra flavor to the curry.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the chicken for 1.5 cups of chickpeas or paneer. The cooking time remains the same! My friend, Priya, makes this with chickpeas all the time and loves it.
• Gluten-Free: This recipe is naturally gluten-free, which is fantastic! Just double-check that your spices are certified gluten-free if you have a severe allergy.
• Spice Level: Adjust the amount of Kashmiri chili powder to control the heat. Start with 1 tablespoon and add more to taste.
• Festival Adaptations: This curry is perfect for celebrations like Diwali or Eid! Serve it with a variety of rice, naan, and sides for a festive feast.

Serving Suggestions

This Instant Pot Chicken Curry is amazing with:

• Basmati rice (a classic pairing!)
• Naan bread (for soaking up all that delicious sauce)
• Raita (a cooling yogurt dip)
• A simple side salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors meld together! You can also freeze it for up to 2 months.

FAQs

1. What type of rice pairs best with this Instant Pot Chicken Curry?

Basmati rice is the traditional choice, and for good reason! Its fluffy texture and delicate aroma complement the curry beautifully. Jasmine rice is also a great option.

2. Can I use chicken breast instead of thighs? What adjustments should I make?

You can, but be careful not to overcook it. Reduce the pressure cooking time to 3-4 minutes. Chicken breast tends to dry out more easily, so keeping a close eye on it is key.

3. What is Kashmiri Chili Powder and where can I find it?

Kashmiri chili powder is a special type of chili powder from the Kashmir region of India. It’s known for its vibrant red color and mild heat. You can find it at Indian grocery stores or online retailers like Amazon.

4. How can I adjust the thickness of the curry?

If the curry is too thin, continue to simmer it in ‘Sauté’ mode for a few more minutes. If it’s too thick, add a splash of water or broth.

5. Can this recipe be made on the stovetop? If so, how would the cooking time change?

Yes! Sauté the onions, garlic, and ginger as directed. Then, add the remaining ingredients, bring to a boil, reduce heat to low, cover, and simmer for 30-40 minutes, or until the chicken is tender.