Chicken Potato Curry Recipe – Authentic Indian Instant Pot Meal

Last Updated on 2 months by Neha Deshmukh

Chicken Potato Curry Recipe – Authentic Indian Instant Pot Meal

Hey everyone! If you’re anything like me, you’re always on the lookout for a comforting, flavorful curry that doesn’t take all day to make. This Chicken Potato Curry is exactly that – a deeply satisfying dish packed with aromatic spices, tender chicken, and perfectly cooked potatoes, all made easy in the Instant Pot. I first made this when I was craving a taste of home, and it quickly became a family favorite. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just another curry recipe. It’s a hug in a bowl! Here’s why I think you’ll adore it:

• Flavorful & Aromatic: The blend of whole and ground spices creates a complex, warming flavor.
• Quick & Easy: The Instant Pot drastically cuts down on cooking time.
• Comfort Food: It’s the perfect dish for a cozy night in.
• Versatile: Easily adaptable to your spice preference and dietary needs.

Ingredients

Here’s what you’ll need to create this delicious curry:

• 1 medium yellow onion
• 1 medium tomato
• ¼ cup neutral oil (like canola or vegetable)
• 1 lb bone-in chicken pieces (thighs and drumsticks work best!)
• 3-4 cloves garlic
• ⅓ inch ginger
• 1 small green chili pepper (adjust to your spice level)
• 1 ¼ tsp kosher salt
• 2 small Russet potatoes
• ¼ tsp whole coriander seeds
• 1 tsp cumin seeds
• 5 whole black peppercorns
• 2 whole cloves
• ½ tsp Kashmiri chili powder
• ½ tsp turmeric powder
• ¼ tsp cumin powder
• ¼ tsp coriander powder
• 2 tbsp cilantro leaves, chopped
• ¼ tsp garam masala

Ingredient Notes

Let’s talk ingredients! A few notes to help you get the best results:

• Kashmiri Chili Powder: This is a game-changer for color! It gives the curry a beautiful, vibrant red hue without adding a ton of heat. If you can’t find it, you can substitute with regular chili powder, but the color won’t be as striking.
• Whole Spices: Don’t skip these! Toasting them in the oil releases their incredible aroma and adds depth of flavor.
• Potatoes: Russet potatoes are classic for this curry, but you can experiment with Yukon Gold or red potatoes if you prefer. Just keep in mind that different potato types cook at slightly different rates. In India, different regions have their own preferred potato varieties for curries – it’s all about personal preference!
• Chicken: Bone-in chicken adds so much flavor. If using boneless, reduce the pressure cooking time (see instructions).

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep. Process the onion in a food processor using the pulse function until finely chopped. Transfer to a bowl. Then, process the tomato into a rough purée in the same processor.
2. Set your Instant Pot to the “Sauté” mode (the “More” setting is usually best). Heat the oil, then add the chopped onions and cook until golden brown – about 8 minutes. Patience is key here; nicely browned onions are the foundation of a great curry.
3. Add the chicken, garlic, ginger, green chili, salt, and all the whole spices (coriander seeds, cumin seeds, peppercorns, and cloves). Sauté for another 2-3 minutes, letting the spices bloom and coat the chicken. Your kitchen should be smelling amazing right about now!
4. Now, add the chili powder, turmeric powder, cumin powder, coriander powder, and tomato purée. Cook for 2-3 minutes, stirring constantly to prevent sticking. This step builds the flavor base of the curry.
5. Layer the potato chunks on top of the chicken mixture without mixing them in. Pour in 1 cup of water (reduce to ¾ cup if using boneless chicken).
6. Secure the lid on the Instant Pot. Pressure cook on High for 12 minutes if using bone-in chicken (reduce to 6 minutes for boneless).
7. Let the pressure release naturally for 10 minutes, then do a quick release to release any remaining pressure.
8. Finally, sprinkle with garam masala and chopped cilantro. Give it a taste and adjust the salt if needed. Serve hot with rice or bread!

Expert Tips

• Browning the Onions: Don’t rush this step! Golden brown onions are essential for a flavorful curry.
• Spice Level: Adjust the amount of green chili and chili powder to your liking.
• Don’t Overcrowd: If your Instant Pot is very full, the curry might not cook evenly.

Variations

• Vegan Adaptation: Swap the chicken for 1.5 cups of chickpeas or paneer (Indian cheese). Reduce the pressure cooking time to 5 minutes for chickpeas and 3 minutes for paneer.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustment: For a milder curry, remove the green chili and reduce the chili powder to ¼ tsp. For a spicier curry, add another green chili or increase the chili powder to ¾ tsp. My friend, Priya, loves to add a pinch of cayenne pepper for extra heat!
• Festival Adaptations: During Navratri, you can skip the potatoes and use other permitted vegetables like pumpkin or sweet potato. For Diwali, you can add a touch of sweetness with a teaspoon of sugar or jaggery.

Serving Suggestions

This Chicken Potato Curry is fantastic with:

• Steamed basmati rice
• Naan bread or roti
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavors meld together!

FAQs

What type of rice pairs best with this Chicken Potato Curry?

Basmati rice is the classic choice! Its long grains and delicate flavor complement the curry beautifully.

Can I use a different type of potato?

Yes, you can! Yukon Gold or red potatoes will also work well.

How can I adjust the heat level of this curry?

Adjust the amount of green chili and chili powder. Removing the seeds from the green chili will also reduce the heat.

What is Kashmiri chili powder and why is it used?

Kashmiri chili powder is a type of chili powder from the Kashmir region of India. It’s known for its vibrant red color and mild heat.

Can this recipe be made on the stovetop instead of in an Instant Pot?

Absolutely! Sauté the onions and spices as directed, then add the chicken, potatoes, and water. Bring to a boil, then reduce heat and simmer for 45-60 minutes, or until the chicken and potatoes are tender.