Instant Pot Chicken Curry
There are many types of chicken curries in the world. This recipe, in particular, resembles the Indian style which uses many herbs and spices. While I’ve made it before in a pot, this time, I’m making it in a pressure cooker, or an instant pot to be slightly more off-hands.
The result is fall-off-the-bone tender chicken with creamy, smooth and rich coconut curry gravy, perfect with fluffy white rice, ready in an hour. This recipe can even be made in advance for meal preps, as it can be kept in the fridge for about 2 days for the family.
This recipe has ~12 servings.
What is Chicken Curry?
Golden yellow with tints of red from the chillies, this chicken curry (locally known as “Kari Ayam” in Malaysia) is mildly spicy, with a slight tanginess from the tamarind slices and juice. The whole dish is fragrant from the various herbs and spices that activated in the hot cooking oil, which in turn infuses their aroma and taste.
The chicken pieces are soft and tender – which can be achieved from carefully watching the pan, rotating the curry often to prevent it from burning at the bottom; or through the use of a pressure cooker (with about 10 minutes of resting time for the flavours to settle).
Usually enjoyed as the main protein dish, it can be paired with some fried vegetables (like cabbage and carrots), and would be absolutely delicious with some omelette. While recommended to enjoy with rice, my husband enjoys having the chicken curry gravy with some slices of bread as well.
Ingredients
- Whole chicken, cut to smaller pieces
- Salt, to marinate.
- Dried guajillo chillies (cili merah besar)
- Dried cayenne (cili merah)
- Shallot for sweetness.
- Chilli powder, for added spiciness. Adjust to taste.
- “Meat” curry powder
- Cooking oil, to fry the spices and activate their aroma.
- Cinnamon stick, for a light, earthy sweetness.
- Star anise, which adds a spicy sweetness.
- Cloves, add an earthy flavour profile to the gravy.
- Curry leaves, adds an intense sweet curry fragrance to the curry gravy and oil.
- Mixed spices, or “halba campur” in Malay, which add complexity to the gravy.
- Garlic paste
- Ginger paste
- Red onion
- Tamarind slices (asam keping)
- Concentrated tamarind juice
- Potato
- Coconut milk with cream – makes the gravy really creamy and adds body to it.
- Sugar, to mellow down the spiciness and sourness.
- Tomato, as a vegetable for the curry.
- Green chillies
- Cilantro leaves, for garnishing
Utensils
Tips
- This recipe works best with whole chicken cut into about 12 pieces. However, pressure cooker is about 6L, which can accommodate all the ingredients. Please halve/ double according to your pressure cooker; otherwise, this recipe can also be done in batches.
- More guajillo (cili merah besar) was used to get a lovely “red” colour, and less dried cayenne was used to keep the spiciness mild. You can adjust the amount according to your spice tolerance level.
- I used Alagappas Meat Curry Powder. I found that it is significantly milder in spiciness compared to other brands. Do adjust the amount according to your favourite curry powder brand.
- I manually squeezed the coconut water from grated coconut – thus having a mix of “first” squeeze (concentrated/ cream) and “second” squeeze (diluted) coconut milk. You can substitute both with coconut cream and coconut milk if available.
- I did a quick rinse for the aromatics just before cooking as they some times have some debris stuck.
- Swirling some coconut milk in the blender is to as much of the curry paste stuck to the sides as possible. If you don’t mind it, the coconut milk can be added directly into the wok instead.
- Adding tomatoes and green chillies in the resting stage lets them cook via the residual heat, while deepening the flavour of the curry.
- Stir the curry paste constantly as leaving it alone can cause quite a lot of splattering.
- Ensure to watch the video to see exactly how I made it!
Storage Instructions
This chicken curry tastes better after resting for a while to allow the flavours and fragrance to blend together. With this in mind, it matures especially well on the next day, if kept overnight in the fridge. The spices and fragrances has time to permeate through the gravy, and the chicken has time to absorb all those flavours as well.
Leftovers, or intended portions can be kept in an airtight containers in the fridge for up to 2-3 days. Be sure to reheat thoroughly over medium heat before consuming. The reheat can be braised until the gravy is bubbling vigorously (be sure to stir often!), or steamed until hot.
It can also be kept in the freezer for about a month or so – as an easy meal option with some freshly cooked white rice for work or school lunches. Enjoy 😀
Similar Recipes
Instant Pot Chicken Curry
Equipment
- Wok
- Turner
- Blender/ Food Processor
- Spatula
- Pressure Cooker
- Sharp Kitchen Knife
- Chopping Board
Ingredients
Marinate
- 1.7 kg chicken, whole, cut to pieces
- 1 tbsp salt
Paste
- 4 guajillo, cili merah besar, soaked in hot water for 20 minutes
- 8 dried red chilli, soaked in hot water for 20 minutes
- 230 g shallot, peeled
- 1/2 tbsp chilli powder
- 5 tbsp curry powder, for meat
- 400 ml coconut milk, diluted/ second squeeze
Aromatics
- 3 tbsp cooking oil, unscented
- 2 cinnamon stick
- 5 cardamom
- 3 star anise
- 6 stems curry leaves
- 1/2 tbsp mixed spices, halba campur
- 2 tbsp cooking oil, optional
- 2 tbsp garlic paste
- 4 tbsp ginger paste
- 350 ml coconut milk, diluted/ second squeeze
- 1 red onion, medium, sliced
- 4 tamarind slices, asam keping
- 75 ml concentrated tamarind juice
Pressure Cooker
- 700 g potatos, peeled and quartered
- 1/2 tbsp salt
- 1 tbsp sugar, optional
- 250 ml coconut milk, diluted/ second squeeze
- 300 ml coconut cream, concentrated/ first squeeze
- 3 green chilli, cut
- 1 tomato, cut to wedges
- 1 cilantro stalk, chopped, garnishing
Instructions
- Prepare the ingredients. Soak the dried chillies (guajillo/ cili merah besar and dried cayenne/ cili merah) in hot water for 20 minutes and drain the water.
- Marinate the chicken pieces with 1/2 tbsp of salt in two parts, making sure to rotate them to spread the salt evenly. Set it aside.
- Cut the soaked dried chillies (guajillo and cayenne) over a blender. Add the peeled shallots, chilli powder, curry powder for meat, and 400ml of diluted coconut milk. Blend until a wet paste is formed, and is even in colour. Set it aside.
- In a large wok, add 3 tbsp of cooking oil over medium heat. Without waiting for the oil to become hot, give a quick rinse to the cinnamon sticks, cardamoms, and star anise, then add them to the wok. Strip the leaves from the curry leaves stems and briefly mix all the aromatics in the wok. Then, add the mixed spices (halba campur) and optionally, 1 tbsp of cooking oil if the aromatic mixture looks dry. Stir for about 1 minute, or until well combined and very fragrant.
- Then, mix in the garlic and ginger paste to the aromatics in the wok, until well combined. Optionally, mix in another 1 tbsp of cooking oil if the aromatic mixture looks dry. Then, add all the blended curry paste, scraping the sides of the blender with a spatula. Mix consistently for 8-10 minutes, or until well combined.
- After 4 minutes of stirring, reduce the heat. Swirl about 350ml of diluted coconut milk in the blender to get all the stuck curry paste.
- Add the mixed coconut milk curry paste and sliced red onions to the wok. Continue stirring the paste constantly for the remaining minutes over medium heat or until well-combined and slightly dry.
- When the 8-10 minutes are up, add the marinated chicken pieces to the wok, turning them for an even coating. Next, add the tamarind slices (asam keping), and concentrated tamarind juice. Carefully stir for about 3 minutes, or until well combined. Switch off the heat.
- Carefully transfer the chicken curry to the instant pot, and top with potatoes, 1/2 tbsp of salt, sugar, 250ml of diluted coconut milk, and 150ml of coconut cream. Stir until combined. Close the lid, seal the pressure valve, and choose the "Chicken" setting, or let it cook for about 15 minutes.
- Once done, carefully release the pressure valve. Once all the pressure has been released, open the lid. Immediately add the cut green chillies, tomato wedges, and 150ml of coconut cream. Stir and close the lid. Let it rest for about 10 minutes.
- Open the lid, and dish out the chicken curry. Chop some cilantro and sprinkle as garnishing. Serve with some white rice.
Video
Notes
- This recipe works best with whole chicken cut into about 12 pieces. However, pressure cooker is about 6L, which can accommodate all the ingredients. Please halve/ double according to your pressure cooker; otherwise, this recipe can also be done in batches.
- More guajillo (cili merah besar) was used to get a lovely “red” colour, and less dried cayenne was used to keep the spiciness mild. You can adjust the amount according to your spice tolerance level.
- I used Alagappas Meat Curry Powder. I found that it is significantly milder in spiciness compared to other brands. Do adjust the amount according to your favourite curry powder brand.
- I manually squeezed the coconut water from grated coconut – thus having a mix of “first” squeeze (concentrated/ cream) and “second” squeeze (diluted) coconut milk. You can substitute both with coconut cream and coconut milk if available.
- I did a quick rinse for the aromatics just before cooking as they some times have some debris stuck.
- Swirling some coconut milk in the blender is to as much of the curry paste stuck to the sides as possible. If you don’t mind it, the coconut milk can be added directly into the wok instead.
- Adding tomatoes and green chillies in the resting stage lets them cook via the residual heat, while deepening the flavour of the curry.
- Stir the curry paste constantly as leaving it alone can cause quite a lot of splattering.
- Ensure to watch the video to see exactly how I made it!