Description
This Instant Pot Chicken Curry is delicious. It is so tender and has flavors also of garlic and ginger and is great served over basmati rice. This is sure to be one of your favorites.
Ingredients
- 1 pound Frozen Chicken Thighs
- ¼ teaspoons Salt
- 4 Tablespoons Chopped Cilantro
- ½ teaspoons Minced Ginger
- 2 Tablespoons Curry Powder (I Use Sun Brand Masala Curry)
- 1 teaspoon Turmeric
- 2 stalks Scallions, Chopped
- 1-½ cup Chicken Broth
- 2 Tablespoons Cornstarch
- 2 Tablespoons Water, For Slurry
Preparation
Note: This recipe is for frozen chicken. If you use defrosted chicken, decrease cook time by 3 minutes.
Put frozen chicken in Instant Pot. Add salt, cilantro, ginger, curry powder, turmeric, scallions, and chicken broth. Put lid on. Turn valve to “Seal” position. Push “Poultry” button and set cook time for 15 minutes. Let Instant Pot pressurize. When cook time is complete, do a natural release of the Instant Pot. Open Instant Pot and break up chicken with 2 forks. I don’t shred it, I just break it into pieces.
Hit “Cancel” on your Instant Pot and then hit “Sauté.” Push the “Sauté” button until the “More” light is lit.
Mix cornstarch and water. When curry is bubbling, stir in cornstarch slurry and wait until curry boils. Let boil 2 minutes and sauce will thicken. You are now ready to enjoy it.
Tip: When curry is done thickening, I usually hit the “Cancel” button again and then hit the “Keep Warm” button and set the timer because I don’t eat it right away sometimes. I just put the lid back on and let it chill. If you do this, make sure that the valve on the lid is in the open position so steam can escape.
Ganish with chopped cilantro and serve over rice.
Note: If you make this with fresh chicken, cooking time is about 9 minutes with a quick pressure release at the end. Then thicken curry with the cornstarch slurry.
