chicken curry recipe

Use your Instant Pot or pressure cooker to make this amazing recipe for Jamaican Chicken Curry. Spicy, authentic, and finished in just 20 minutes!

Jamaican Chicken Curry

Ginger

Garlic

onions, chopped

Jamaican Curry Powder

Scotch Bonnet Pepper (sliced)

Fresh Thyme (or 1/2 teaspoon Dried Thyme)

Kosher Salt

Ground Allspice

Potatoes (large,

Water

Heat the Instant Pot on Sauté and once it is hot, add the oil. When the oil is hot, add ginger and garlic, and stir for 20 seconds.

Add chopped onion and mix well (about 1-2 minutes).

Add the Jamaican curry powder, the sliced scotch bonnet pepper, thyme, salt and allspice and mix well.

At this point, if you have any browning or sticking that has occurred, use 1/4-1/3 cup of water to deglaze, scraping well, and allowing the water to evaporate.

Add chicken, potato, and 1 cup of water and set your Instant Pot to cook on high pressure for 6 minutes. If you are NOT using potatoes, reduce water to 1/2 cup.

Allow the pot to sit undisturbed for 10 minutes and then release all remaining pressure. Stir and serve.

Make Easy Weeknight Instant Pot Japanese Chicken Curry (Pressure Cooker Japanese Chicken Curry) with simple ingredients. Satisfy your cravings for comforting Japanese Curry Rice in less than an hour!

Instant Pot Japanese Chicken Curry

(907 grams) bone-in chicken thighs

(15 milliliters) peanut oil

(240 grams) small onions (, sliced)

carrots

(9 grams) garlic cloves (, minced)

(3 grams) thin ginger slice (, minced)

(125 milliliters) cold water

Japanese curry roux

Kosher salt and black pepper

(15 milliliters) Worcestershire sauce

(15 milliliters) Japanese soy sauce (not low sodium)

Prepare Pressure Cooker: Heat up your pressure cooker over medium high heat (Instant Pot: press Sauté button, then Adjust button to go to Sauté More function). Make sure your pot is as hot as it can be (Instant Pot: wait until the indicator says HOT).

Brown Chicken Pieces: Lightly season the skin side of chicken thighs or drumsticks with kosher salt and freshly ground black pepper. Add 1 tbsp (15ml) peanut oil in pressure cooker. Ensure to coat the oil over whole bottom of the pot. Carefully place the chicken thighs skin side down (or drumsticks) in pressure cooker. Lightly season the other side with kosher salt and freshly ground black pepper. Brown for 3.5 - 4 mins on each side without flipping. Remove and set aside in a large mixing bowl.

Saute Onions &amp; Garlic: Add onion slices in pressure cooker and saute until soften (~ 2 minutes). Add in minced garlic and ginger, then saute until fragrant (~30 seconds).

Add Water to Deglaze: Pour in ½ cup (125ml) cold water and completely deglaze the pot by scrubbing all flavorful brown bits with a wooden spoon.

Optional Flavor Enhancing Steps

Pressure Cook Chicken:&nbsp;Place chicken and the flavorful meat juice in the pressure cooker. Add in 1 tbsp (15ml) Worcestershire sauce &amp; 1 tbsp (15ml) Japanese soy sauce. Layer carrot chunks &amp; half of the potato chunks on top. Place the remaining potato chunks in an oven-safe bowl (to avoid them from going mushy), then layer it on top of the carrots.Close lid and pressure cook at High Pressure:-Chicken Thighs: 5 Minutes + 10 Minutes Natural Release-Chicken Drumsticks: 6 Minutes + 10 Minutes Natural Release-Chicken Cubes: 2 Minutes + 10 Minutes Natural ReleaseAfter the pressure cooker finished cooking, wait 10 minutes then carefully release the remaining pressure. Turn off the heat. Open the lid carefully.

Create Japanese Curry: Remove and set aside the oven-safe bowl with potato chunks and chicken. Press Cancel button, then Sauté button to heat up the sauce. Stir-in Japanese curry roux one cube at a time to thicken the sauce. Taste the sauce after each curry roux has melted, then determine if more cubes are necessary. For reference, we used 4 - 6 cubes in our tests. Place chicken and potato chunks back in the sauce.

Serve: Serve immediately with Calrose rice or short grain sushi rice.

Make Chicken Curry

We&#8217;ve turned this Friday night favourite into a midweek winner by using lots of freezer staples. Frozen spinach, onions, ginger and chicken all go into this easy chicken tikka masala recipe making it a brilliant dish to whip together last minute. And for a weekend-friendly version, when you have a little more time, make our ultimate chicken tikka masala.

Freezer-friendly chicken and spinach tikka masala

sunflower oil

chicken

frozen chopped onion

garlic cloves, crushed

tsp frozen grated ginger (from most large supermarkets)

fresh coriander, leaves picked, stalks chopped and kept separate

tsp cumin

chicken tikka curry paste

can chopped tomatoes

spinach,

tbsp single cream

Basmati rice bread

Heat half the sunflower oil in a large non-stick frying pan set over a medium heat. Add the chicken pieces and fry, turning occasionally, for4-5 minutes until golden, then transfer to a plate and set aside.

Heat the remaining oil in the frying pan, then add the frozen chopped onion, crushed garlic, grated ginger and coriander stalks and fry for 3-4 minutes until softening. Add the ground cumin and cook for a further minute until fragrant.

Return the chicken to the pan, then add the tikka paste and chopped tomatoes. Rinse out the tomato tin with 200ml water and add that to the pan too. Simmer over a low-medium heat for 15-20 minutes until the sauce has thickened.

Stir in the spinach, heat through, then add the cream (don’t boil). Taste and season with salt and ground black pepper. Garnish with the reserved coriander leaves and serve with basmati rice or naan.

This coconut curry chicken takes less than 30 minutes - it&#039;s easy, healthy and delicious. Watch the quick video above!

Coconut Curry Chicken (Super Easy!)

onion (diced)

red bell pepper (diced)

garlic (finely chopped)

olive oil

chicken breasts

curry powder (or more as desired)

ginger powder

13.5 oz full-fat coconut milk ((1 can))

lime (juiced)

salt and pepper

white rice or cauliflower rice

cilantro (roughly chopped)

Heat the oil in a large sauté pan on medium heat. Add the onion, red bell pepper and garlic cloves and cook for 3-4 minutes.&nbsp;

Add the cubed chicken and sprinkle the spices on top. Cook for 5-7 minutes or until the chicken is cooked through, stirring frequently.&nbsp;

Add the coconut milk and lime juice and simmer for an additional 5 minutes.&nbsp;

Serve with rice and garnish with fresh cilantro.&nbsp;

https://content.jwplatform.com/videos/H1Z74AFd.mp4

Coconut curry chicken is an easy, healthy dinner that’s packed with flavor. Just let the chicken simmer in curry spice and coconut milk!

Coconut Curry Chicken

Learn how to cook Instant Pot Chicken Curry (Pressure Cooker Chicken Curry) with pantry ingredients! Tender juicy chicken in a creamy, hearty curry sauce bursting with excitingly rich flavors. Deliciously easy chicken curry recipe ready in an hour.

Instant Pot Chicken Curry

(700 grams) chicken drumsticks or thighs

(250 milliliters) unsalted chicken stock

(30 grams) ghee ((or unsalted butter

(22.5 milliliters) regular soy sauce

(510 grams) russet potatoes (,

(130 grams) medium onion (, diced)

(29 grams) garlic (, minced)

(15 grams) ginger (, minced)

tomato paste

(63 milliliters) - ½ cup (125 milliliters) coconut milk ((optional))

Brown Chicken in Instant Pot: Press “Saute” button to “Sauté More” function to heat up Instant Pot. Wait until the indicator says “HOT” (~8 mins). Pat dry the chicken parts with a paper towel, then season one side of the chicken with kosher salt and ground black pepper.Add 2 tbsp (30g) ghee or unsalted butter in Instant Pot. Place the chicken in Instant Pot (seasoned side face down), then brown for 4 minutes. Season the other side of chicken with salt and ground black pepper. Flip the chicken &amp; brown this side for another 3.5 minutes. Remove and set aside the browned chicken.

Sauté Onion: Add diced onions in Instant Pot, then saute for 3 minutes.

Sauté Garlic, Ginger, and Spices: Add in minced garlic, ginger, 3 tbsp (24g) curry powder, ½ - 1 tsp (1.4g - 2.8g) cayenne pepper, and 2 tbsp (30g) tomato paste, then saute for another minute. *Curry Powder Tip: Different Curry Powder vary in taste, aroma, quality. Make sure to taste &amp; adjust accordingly. Best to use High Quality Curry Powder when possible.*Spicy Level Tip: Adjust the amount of cayenne pepper according to how spicy you want your chicken curry. For reference, we used mild spicy curry powder with ½ tsp (1.2g) cayenne pepper, and it was mild-medium spiciness.

Deglaze Instant Pot: Pour in 1 cup (250ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot. *Pro Tip: Make sure to deglaze really well for this recipe!Turn off the Instant Pot for now as you add in the remaining ingredients.

Pressure Cook Chicken Curry: Add in 1.5 tbsp (22.5) regular soy sauce, then give it a quick mix. Add in the browned chicken &amp; its meat juice. Layer the carrot and potato chunks on top. No need to mix.With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook: -Bone-in Chicken Thighs or Drumsticks: High Pressure for 5 minutes + 10 minutes Natural Release. -Bone-in Chicken Breasts: High Pressure for 4 minutes + 10 minutes Natural Release. Release remaining pressure, then open the lid.

Add Coconut Milk: Set aside all the chicken and half of the potatoes &amp; carrots. Bring the curry sauce to a simmer with “Saute More” function. Mix in ¼ cup (63ml) - ½ cup (125ml) coconut milk.

Thicken &amp; Season: With a wooden spoon, break down the remaining potatoes in Instant Pot to give the sauce some extra texture &amp; body. Taste and adjust the seasoning by adding more salt. *For reference: We added roughly 1 – 2 large pinches of salt.

Serve: Garnish the chicken curry with cilantro (optional) &amp; serve with rice or your favorite side dishes. Enjoy~

https://www.youtube.com/watch?v=S5voi-102t4

Learn How to Cook Deliciously Easy Instant Pot Chicken Curry (Pressure Cooker Chicken Curry) in an hour with pantry ingredients! Tender juicy chicken in a creamy, hearty curry sauce bursting with excitingly rich flavors. *Full Recipe: https://pressurecookrecipes.com/instant-pot-chicken-curry/

Welcome to our third episode of #CookingTogether with Amy + Jacky! You’re invited to cook with us as we share some Easy, Comforting & Delicious Instant Pot Recipes using simple pantry ingredients. 

We hope that during this challenging time, we can connect with each other, cook together, and get through this together!

We developed this Instant Pot Chicken Curry to be a very easy yet flavorful chicken curry recipe that uses simple ingredients.

This chicken curry with potatoes and coconut milk is a fusion between Indian style & Hong Kong-style chicken curry (a dish you can find in Hong Kong Style Cha Chaan Teng aka 茶餐廳). 

🍳 TOOL: 
Instant Pot Duo Plus 60 (6 Quart) - https://amzn.to/2sRQS5Y 

►Episode #1 - Instant Pot HK Tomato Beef Recipe: 
https://youtube.com/watch?v=wj75gGhEGLo
►Episode #2 - Instant Pot Goulash Recipe:
https://youtube.com/watch?v=U2wxSuAaVR4

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Happy cooking & Keep smiling!

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RESOURCES

1. Cooking Together Weekly Giveaways: 
https://pressurecookrecipes.com/cooking-together-with-amy-jacky/

2. More Instant Pot Recipes (Pressure Cooker Recipes): 
https://pressurecookrecipes.com/instant-pot-recipes/ 

3. Our Favorite Instant Pot Accessories: 
https://pressurecookrecipes.com/instant-pot-accessories/

4. Instant Pot Ultimate Beginners Guide:
https://pressurecookrecipes.com/how-to-use-instant-pot/

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Music by Singto Conley - La Tristesse de Rísa - https://thmatc.co/?l=E1B1E068

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Instant Pot Chicken Curry | Cooking Together with Amy + Jacky

Chicken and okra are cooked in a creamy sauce, made with coconut milk and crunchy peanut butter, in this easy Brazilian curry recipe.

Brazilian coconut chicken curry

Vegetable oil

onion, sliced

okra (from

green chilli, roughly chopped

peanut butter (we like Whole Earth)

skinless, boneless, free-range chicken thighs,

coconut milk

Bunch fresh coriander, chopped

basmati and wild rice, and unsalted peanuts, toasted

Heat a glug of oil in a large, deep frying pan over a medium heat. Add the onion and fry for 5 minutes. Add the garlic, okra and chilli, then fry for a further 2-3 minutes.

Stir in the peanut butter and chicken, then fry for 10-15 minutes over a high heat until the chicken changes colour and is nearly cooked through. Add the coconut milk, juice of 2 limes and half the coriander. Taste, season and add more lime juice if you think it needs it, then simmer for 5-10 minutes until the chicken is cooked through. Sprinkle with the remaining coriander, then serve with basmati and wild rice, and lime wedges. Scatter with toasted peanuts if you like.

Infused with happy memories and beautifully balanced spices, this classic Punjabi chicken curry by Anjum Anand makes a worthy addition to your own collection of time-honoured recipes. &#8216;Growing up, this was my soul food,&#8217; says Anjum. &#8216;Eating it brings back memories that are as comforting and sustaining as the delicious dish itself.&#8217; Check out Anjum&#8217;s other recipes, such as this delicious tandoori-style chicken.

Punjabi chicken curry

fresh ginger,

garlic cloves, peeled

black cardamom pods (see Know-how)

cloves

cinnamon stick

vegetable oil

bay leaf

onion,

green chillies, pricked

free-range bone-in chicken pieces, skinned

tsp coriander

¼ tsp red chilli powder

½ tsp ground turmeric

1½ tsp garam masala

tomatoes,

coriander,

Chapatis basmati rice to serve

You’ll also need

Mini blender

Pestle and mortar

Whizz the ginger and garlic with a little water in a mini blender to make a smooth, fine paste. Set aside.

Put the black cardamom pods in a mortar, bash with the pestle, then remove the husks to leave only the seeds. Add the cloves and cinnamon, then grind to a powder.

Heat the oil in a large non-stick frying pan or shallow hob-safe casserole. Add the bay leaf and onion and cook until brown – about 8-10 minutes. Add the green chillies and ginger/garlic paste, then cook until just golden – 2-4 minutes.

Add the chicken and brown gently over a moderate heat. Add the spices and a pinch of salt, then stir. Add the tomatoes and enough water to come 2.5cm up the pan. Bring to the boil, then cover and cook over a low heat for 15 minutes.

Uncover the pan, increase the heat to high and brown the masala sauce for about 10 minutes (see tip). This will add a lot of depth to the flavour. Toss and turn the chicken. Reduce the sauce until it’s more of a paste, similar to the consistency of passata, then lower the heat and continue to cook for another few minutes. The masala paste should release some droplets of oil – at this point, add enough hot water to come more than halfway up the chicken joints, then bring to the boil. Remove from the heat, add the coriander and serve with chapatis or rotis and steamed rice.

Coconut Chicken Curry recipe perfect for a busy weeknight meal! Simple, flavorful and healthy 20-minute chicken dinner for anyone who loves a mild chicken curry. Our Coconut Curry Chicken recipe uses diced chicken, tomatoes, coconut milk and just enough curry to add flavor, but not make it too spicy. It's the perfect chicken curry recipe for families!

curry powder

onion

garlic

can stewed, diced tomatoes

sugar

2-3 boneless, skinless chicken breasts, diced

Heat oil in a large skillet over medium heat.

Add curry, onions, and garlic and mix thoroughly. Cook for 3-4 minutes, stirring occasionally, letting the flavors meld.

Add chicken, tossing lightly to coat. Season chicken with salt &amp; pepper. Reduce heat to medium, and cook for 5 minutes, until chicken is mostly cooked through.

Add coconut milk, tomatoes, and sugar and stir to combine. Heat until lightly bubbling, then reduce heat and simmer for 10 minutes.

Serve chicken over rice. Store leftovers in an airtight container in the fridge.

A quick &amp; easy, milder version of the traditional dish this chicken curry is made in a hurry and a perfect dinner when served over a bed of basmati or jasmine rice.

Quick & Easy Greek Yogurt Chicken Curry

1 1/2-2 tbsp yellow curry powder

garlic powder

red pepper flakes, optional

plain Greek yogurt

salt & pepper,

14.5 oz can diced tomatoes, drained, and cut into tiny pieces (kitchen shears

golden raisins

cashews

cilantro leaves, washed, then finely chopped (for garnish)

Cook the rice according to the package directions. Set aside, covered &amp; stirring occasionally to prevent sticking.

In a large skillet, over medium low heat, add the oil. When hot stir in the onions, continue cooking &amp; stirring occasionally until sauteed.&nbsp;

Stir in the curry powder, garlic, and red pepper flakes (if using), and continue cooking for 1 minute.&nbsp;

Stir in the yogurt until evenly combined. Stir in the half &amp; half, or coconut milk, until evenly combined. Bring the mixture to a simmer, and continue cooking for an additional 3-5 minutes-stirring occasionally. Season with salt &amp; pepper, to taste. Stir in the tomatoes &amp; raisins, and remove the skillet from heat.

Divide the rice into six different bowls, or into a single large serving dish, and ladle the chicken curry evenly out over top. Sprinkle the cashews evenly out over top and then with the cilantro leaves, and serve immediately.

Awaken your senses with an aromatic chicken curry using coconut milk and tender sweet potato.

Cambodian chicken curry (Samlaa khaeng phet)

lemon

4cm fresh ginger, peeled, finely chopped

French shallot,

red chilli, seeded, coarsely chopped

tsp turmeric

fennel

tbsp rice bran oil

x coconut milk

chicken thigh fillets, trimmed, cut into 4cm pieces

sweet potato (kumara), peeled, coarsely chopped

milliliters Massel chicken style liquid stock

kaffir lime leaves

tbsp palm sugar

tbsp fish sauce

lime juice

basil leaves

jasmine

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5770881724001&=domain=taste

5348771529001-5770881724001

Coconut Chicken Curry is one of those classic, savory meals everyone loves. This Instant Pot version will have your dinner on the table in no time!

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Top 21 chicken curry recipe recipes from across the web

The most viewed chicken curry recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Jamaican Chicken Curry

Instant Pot Japanese Chicken Curry

Freezer-friendly chicken and spinac...

Coconut Curry Chicken (Super Easy!)

Instant Pot Chicken Curry

Brazilian coconut chicken curry

Punjabi chicken curry

Coconut Curry Chicken

Quick & Easy Greek Yogurt Chicken C...

Cambodian chicken curry (Samlaa kha...

Instant Pot Coconut Curry Chicken

Chicken Sweet Potato Curry

Vietnamese Chicken Curry (Ca Ri Ga)

Quick and Easy Chicken Curry Recipe

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Batch: Turmeric Braised Chicken

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The most viewed chicken curry recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine