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I am a HUGE fan of curry! There are a TON of versions on the market. I grew up on traditional Vietnamese Cà Ri Gà that takes HOURS to make. This type of curry is milder in nature and alot sweeter than the others.
If you’re a curry “virgin”, I’d definitely start out with this first. I have made this MULTIPLE times in my instant pot and it always turned out perfect! The kids even love it. The BEST part about curry is if you get a fresh toasted french baguette and use it as a vector for the curry to soak up the goodness. But other sides to eat it with include jasmine white rice or vermicelli noodles. For those you just prepare it according to the instructions.
Happy eating 🥰
Instant Pot Curry Chicen
Equipment
- Instant Pot
Ingredients
- 1 lb boneless, skinless chicken thighs
- 2-3 Medium, gold potatoes
- 2 sweet potatoes
- 1 medium sweet onion
- 2 stalk lemongrass
- 1 tbsp olive oil
- 3-4 tbsp curry powder
- 1 tbsp garlic, minced
- 1 medium ginger
- 2 cups chicken broth (home-made preferably)
- 1 13 oz can coconut milk
- 1 13 oz can coconut cream
- salt and pepper to taste
- 1 tbsp garlic salt
- chopped green onions and cilantro for garnish
Instructions
- Cut the chicken thighs into bite size pieces. Coat them with garlic salt and curry powder. Cover and put in the fridge to marinate for at least 2 hours or over night
- Meanwhile, cut up the onions, sweet potatoes, and regular potatoes into bite size pieces. Set aside
- Cut the ends of the ginger grass (about 3 inch pieces) and them beat them 1-2 times to release aromatics. I used the end of my butcher knife
- Cut the ginger bulb in half length wise.
- When you are ready to cook, bring out your instant pot. Program the pot on saute mode. Toss in the olive oil and chicken. You only want to brown the chicken for 2-3 minutes. Then toss in the minced garlic and ginger grass roots. Saute for another 2 minutes being careful not to burn the garlic.
- Pour in your chicken broth to deglaze the pot. If you do not deglaze your pot, your instant pot will not come to pressure .
- Toss in your potatoes (sweet and golden) and onions. Let the pot come to a boil. Cancel instant pot saute function.
- Put the lid on. Turn valve to sealing. Set instant pot to high pressure for 10 minutes. Then let it natural release for 10 more minutes.
- After natural release for 10 minutes is complete, carefully put towel over valve and manually release (turn valve to venting mode). Carefully take the lid off.
- Stir the soup around. Pour in can of coconut milk. If you like the taste and consistency, omit the coconut cream. BUT, if you like it rich and creamy add in the coconut cream can as well. Stir pot. Add salt and pepper to taste
- Garnish with green onions and cilantro. Serve with bread, rice, noodles, or a combination of all
Notes
- At times, the instant pot may make the potatoes mushy. So, if I have extra time I usually cook my potatoes separately in a pot on the stove until they’re just right in softness. Then, when I am stirring in the coconut cans, I toss them into the pot to soak up the curry goodness 🙂
- If you’re using the vermicelli noodles, cook them according to the directions.
For those who are wondering, I use the ginger grass plant. you can usually get this at your local asian grocery store or maybe even Whole Foods
