Instant Pot Chicken Curry Recipe – Ginger Garlic & Coconut Delight

Last Updated on 5 months ago by Neha Deshmukh

Instant Pot Chicken Curry Recipe – Ginger Garlic & Coconut Delight

Hey everyone! If you’re anything like me, a comforting, flavorful curry is always a good idea. I’m so excited to share my go-to Instant Pot Chicken Curry recipe with you – it’s packed with fragrant ginger, garlic, and a wonderfully rich coconut flavor. This isn’t just a recipe; it’s a little piece of my kitchen happiness that I’ve been perfecting for years. Trust me, once you try it, it’ll become a regular in your rotation too!

Why You’ll Love This Recipe

This Instant Pot Chicken Curry is a weeknight winner for so many reasons. It’s relatively quick – seriously, the Instant Pot does all the heavy lifting! – and the flavors are just incredible. The combination of the vibrant green paste with the creamy coconut curry is seriously addictive. Plus, it serves a crowd, making it perfect for family dinners or when you have friends over.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 2 tablespoons oil
• ¼ teaspoon asafetida (hing)
• 1 teaspoon ground turmeric
• 2 inch fresh ginger, roughly chopped
• 12 garlic cloves
• 1 cup fresh cilantro, roughly chopped
• 1 cup fresh mint, roughly chopped
• 4 pounds whole bone-in skinless chicken pieces
• 1 cup onion, chopped
• 4 teaspoons kosher salt (approx. 20g)
• 2 tablespoons oil
• 2 cups red onions, chopped
• 1 cup dry unsweetened grated coconut (approx. 100g)
• 1 teaspoon turmeric powder
• 2 tablespoons Kashmiri red chili powder (approx. 30g)
• 1-2 tablespoons Mom’s Garam Masala (to taste)
• 1 tablespoon cumin powder (approx. 8g)
• 1 tablespoon coriander powder (approx. 8g)
• 1 teaspoon kosher salt (approx. 5g)
• 2 tablespoons water (for the green paste)
• 1 cup water (for pressure cooking)

Ingredient Notes

Let’s talk about a few key ingredients that really make this curry special.

• Mom’s Garam Masala: This isn’t your average garam masala! My mom’s blend is a closely guarded family secret, but it’s a little warmer and more fragrant than most. Feel free to use your favorite brand, or even make your own.
• Kashmiri Red Chili Powder: This is essential for that beautiful red color and mild heat. It adds a lovely fruity flavor without being overwhelmingly spicy. You can find it at most Indian grocery stores or online.
• Bone-in Chicken: Don’t skip the bone-in chicken! The bones add so much flavor to the curry as it cooks. I prefer using chicken thighs and drumsticks for the most tender results.
• Asafetida (Hing): This might seem like an unusual ingredient, but it adds a unique savory depth. It has a pungent smell when raw, but mellows out beautifully when cooked. If you can’t find it, you can omit it, but it does add a special something.
• Regional Variations: Curry pastes and spice blends vary hugely across India! Some regions use mustard seeds, others focus on more heat. Feel free to adjust the spices to your liking and create your own signature curry.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’re going to make our vibrant green paste. Blend the ginger, garlic, cilantro, and mint with 2 tablespoons of water until it’s a smooth paste.
2. Now, switch on your Instant Pot and select the ‘Sauté’ function. Add 2 tablespoons of oil, asafetida, turmeric, and the green paste. Sauté for about a minute, until fragrant.
3. Add the chicken pieces, chopped onions, and 4 teaspoons of salt. Pour in 1 cup of water.
4. Close the lid, ensuring the valve is set to ‘Sealing’. Pressure cook on high for 8 minutes.
5. Once the cooking time is up, let the pressure release naturally for 10 minutes. Then, carefully release any remaining pressure manually.
6. While the chicken is cooking, let’s make the coconut curry base. In a separate pan, sauté the diced red onions in 2 tablespoons of oil until golden brown. Add the grated coconut and cook for another 5 minutes, stirring constantly.
7. Let the onion-coconut mixture cool slightly, then blend it with a little water to create a smooth paste.
8. In the same pan, heat a little oil and cook the coconut paste until the oil starts to separate from the mixture. This is a key step – it really brings out the flavor!
9. Add the turmeric powder, Kashmiri red chili powder, Mom’s Garam Masala, cumin powder, coriander powder, and 1 teaspoon of salt to the coconut paste. Cook for a minute or two, stirring constantly.
10. Finally, add the cooked chicken (with its cooking liquid) to the Instant Pot and pour in the coconut curry paste. Select ‘Sauté’ mode again and bring the curry to a boil. Simmer for a few minutes to let the flavors meld together.
11. Garnish with fresh cilantro and serve hot!

Expert Tips

• Don’t be afraid to adjust the spice levels! Start with less chili powder and add more to taste.
• For a richer flavor, marinate the chicken in the green paste for at least 30 minutes (or even overnight) before pressure cooking.
• If the curry is too thick, add a little more water. If it’s too thin, simmer it for a few more minutes without the lid.

Variations

• Vegan Adaptation: Swap the chicken for plant-based chicken pieces and use full-fat coconut milk instead of water for an incredibly creamy vegan curry.
• Gluten-Free: This recipe is naturally gluten-free, so you can enjoy it without any worries!
• Spice Level: If you prefer a milder curry, reduce the amount of Kashmiri red chili powder. For extra heat, add a pinch of cayenne pepper.
• Festival Adaptations: This curry is perfect for special occasions like Diwali or Eid. Serve it with basmati rice, naan bread, and a side of raita for a complete feast. My family always makes this for Diwali!

Serving Suggestions

This curry is amazing served with:

• Fluffy basmati rice
• Warm naan bread or roti
• A cooling 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. It actually tastes even better the next day as the flavors have had time to develop! You can also freeze it for up to 2 months.

FAQs

1. What cut of chicken works best for this curry?

Bone-in chicken thighs and drumsticks are my go-to! They stay incredibly tender during pressure cooking. You can use boneless chicken, but it might dry out a bit.

2. Can I make this curry ahead of time?

Absolutely! You can make the curry paste and coconut base a day or two in advance and store them separately in the refrigerator. Then, just assemble and cook when you’re ready to eat.

3. What is asafetida (hing) and can I substitute it?

Asafetida is a pungent spice that adds a unique savory flavor. If you can’t find it, you can omit it or substitute it with a pinch of garlic powder.

4. How do I adjust the spice level of this curry?

Start with less Kashmiri red chili powder and add more to taste. You can also add a pinch of cayenne pepper for extra heat.

5. Can I use a different type of coconut – like coconut milk – in this recipe?

Yes, you can! Using full-fat coconut milk will result in a richer, creamier curry. You might need to adjust the amount of water accordingly.

6. What is Kashmiri red chili powder and why is it used?

Kashmiri red chili powder is a type of chili powder known for its vibrant red color and mild heat. It adds a beautiful color and fruity flavor to the curry without being overly spicy.