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Instant Pot Chicken Curry

Tender chicken thighs in rich onion-tomato gravy — 30-min Instant Pot curry with dump-and-go and freezer masala base.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For the Curry Base:
  • 2 tablespoons oil or ghee
  • 2 medium onions finely chopped
  • 1 tablespoon ginger-garlic paste
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric powder
  • 1-2 teaspoons Kashmiri red chili powder
  • 1 teaspoon salt plus more to taste
  • 1 can 400g tomato puree
For the Curry:
  • 1.5 lbs 700g boneless, skinless chicken thighs, cut into 1.5-inch pieces
  • 0.5 cup full-fat coconut milk
  • 0.5 cup water
  • 1 teaspoon garam masala
  • 1 teaspoon curry powder optional
  • Fresh cilantro chopped (for garnish)
For the Freezer Masala Base:
  • 3 tablespoons oil or ghee
  • 4 large onions finely chopped
  • 3 tablespoons ginger-garlic paste
  • 2 cans 800g tomato puree
  • 4 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 2 teaspoons turmeric
  • 3 teaspoons Kashmiri red chili powder
  • 2 teaspoons salt

Equipment

  • Instant Pot

Method
 

For the Classic Method:
  1. Set the Instant Pot to Saute (High) and heat the oil or ghee. Add the chopped onions and cook for 5-6 minutes, stirring often, until soft and golden at the edges.
  2. Stir in the ginger-garlic paste and cook 1 minute until fragrant. Add the coriander, cumin, turmeric, Kashmiri chili powder, and salt. Stir for 30 seconds until the spices darken slightly. Pour in a splash of water immediately if anything sticks.
  3. Pour in the tomato puree and stir, scraping the bottom of the pot clean. Simmer 2-3 minutes until the oil starts to glisten at the edges.
  4. Add the chicken pieces, coconut milk, and water. Stir to coat. Close the lid, set the valve to Sealing, and cook on High Pressure for 8 minutes. Let the pressure release naturally for 5 minutes, then quick-release the rest.
  5. Open the lid and stir. If the gravy is thinner than you'd like, hit Saute and simmer 3-5 minutes until it coats the chicken. Stir in the garam masala (and curry powder, if using), taste, and adjust salt and chili heat.
  6. Ladle into bowls, scatter over fresh cilantro, and serve hot with steamed basmati rice or warm naan.
For the Dump-and-Go Method:
  1. Add everything from "For the Curry Base" and "For the Curry" straight into the pot - onions, ginger-garlic paste, all the spices, tomato puree, chicken, coconut milk, and water. Stir well, seal, and cook on High Pressure for 10 minutes with a 5-minute natural release.
For the Freezer Masala Base:
  1. Cook a big batch: In a large pot, heat the oil and cook the 4 chopped onions for 12-15 minutes until deeply golden. Add the ginger-garlic paste and all spices; cook 1 minute. Add the tomato puree and simmer 10-12 minutes until thick and the oil glistens. Season with salt. Cool completely, divide into 4 portions in freezer bags. Each portion = one curry. On curry night: drop one frozen portion into the Instant Pot with 700g chicken, 1/2 cup coconut milk, and 1/2 cup water. Saute 3 minutes to thaw, then pressure cook 8 minutes. Finish with garam masala and cilantro.

Notes

Deglaze properly to avoid the burn notice - scrape every browned bit off the pot bottom with the tomato puree before sealing the lid. Add garam masala after pressure cooking, as its volatile aromatics fade under pressure. Chicken thighs stay juicier than breasts under pressure. The curry and the masala base both freeze well for up to 3 months.