Chicken Curry with Potatoes Chicken Curry with Potatoes

Chicken Curry with Potatoes

This flavorful chicken curry with potatoes can be cooked in minutes in the pressure cooker or simmered on the stovetop. A great recipe to try in your Instant Pot!

Print

Ingredients

Use the circles as your grocery check-list or when at home preparing your recipe

${ item.separator }

${ item.metric_quantity }  
${ item.imperial_quantity }  

${ item.name }

Product Used

(you're also free to use any kind of potatoes!)

Blushing Belle

Blushing Belle

Where To Buy

Preparation

To Make in an Instant Pot or Pressure Cooker:

Set the Instant Pot or pressure cooker to the sauté setting. Add the olive oil and allow to heat for one minute. Add the onion, apple and ginger, and cook, stirring occasionally, until softened, about five minutes. Stir in the garlic, curry paste, coriander, cumin and garam masala, and cook for one minute.

Add the chicken thighs, potatoes, tomatoes, chicken broth, coconut milk, salt and pepper, and stir to combine.

Put the lid on the Instant Pot, close the steam vent and set to high pressure using the manual setting. Decrease the time to 10 minutes.

Once the time is expired, wait for five minutes, then carefully use the quick-release valve to release the steam. Shred the chicken with two forks. Season to taste. Serve.

To Make on the Stove Top:

Heat the olive oil in a large saucepan set over medium heat. Add the onions, apple, and ginger, and cook until tender, about five minutes. Stir in the garlic, curry paste, coriander, cumin and garam masala, and cook for one minute.

Add the chicken thighs, potatoes, tomatoes, chicken broth, coconut milk, salt and pepper, and stir to combine.

Cover the pot, with the lid ajar, and simmer for approximately two hours, or until the gravy thickens. Shred the chicken with two forks. Season to taste. Serve.

Step 1 out of 9

To Make in an Instant Pot or Pressure Cooker:

Step 2 out of 9

Set the Instant Pot or pressure cooker to the sauté setting. Add the olive oil and allow to heat for one minute. Add the onion, apple and ginger, and cook, stirring occasionally, until softened, about five minutes. Stir in the garlic, curry paste, coriander, cumin and garam masala, and cook for one minute.

Step 3 out of 9

Add the chicken thighs, potatoes, tomatoes, chicken broth, coconut milk, salt and pepper, and stir to combine.

Step 4 out of 9

Put the lid on the Instant Pot, close the steam vent and set to high pressure using the manual setting. Decrease the time to 10 minutes.

Step 5 out of 9

Once the time is expired, wait for five minutes, then carefully use the quick-release valve to release the steam. Shred the chicken with two forks. Season to taste. Serve.

Step 6 out of 9

To Make on the Stove Top:

Step 7 out of 9

Heat the olive oil in a large saucepan set over medium heat. Add the onions, apple, and ginger, and cook until tender, about five minutes. Stir in the garlic, curry paste, coriander, cumin and garam masala, and cook for one minute.

Step 8 out of 9

Add the chicken thighs, potatoes, tomatoes, chicken broth, coconut milk, salt and pepper, and stir to combine.

Step 9 out of 9

Cover the pot, with the lid ajar, and simmer for approximately two hours, or until the gravy thickens. Shred the chicken with two forks. Season to taste. Serve.

Little Potato Email

Sign up for a serving of our latest product news, promotions, nutrition info, kitchen inspiration, and our tastiest recipes in our monthly Recipe Club.

Sign Me Up

Little Potato Email signup

  • What do you want to learn from The Little Potato Company? Select all that apply to you below. We promise no spam and you can easily unsubscribe anytime.

Welcome to our completely new website!

It’s designed to get you what you want, faster - from recipes to products, Where to Buy, and much more.