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    Home » Recipes » Instant Pot

    Instant Pot Chicken and Kale Curry

    Published: Oct 8, 2018 · Modified: Feb 15, 2023 by Maria Doss · This post may contain affiliate links · 2 Comments

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    Everyones favorite chicken curry, but made even easier in an Instant Pot and healthier with kale. This Instant Pot chicken and kale curry is an ultimate bowl of comfort food with rice or any type of flatbread.

    instant pot chicken and kale curry

    Ain't a creative recipe! 

    Simple, authentic, warm, cozy and comforting. 

    So delicious served with - 

    • white rice, brown rice or cauli rice
    • naans, rotis or parathas

    You will totally love this hugely popular Instant Pot Chicken Fried Rice and Instant Pot Shrimp Fried Rice

    instant pot chicken and kale curry

    How do you make this comforting Instant Pot Chicken and Kale Curry? 

    1. When Instant Pot is hot, toast cinnamon, cardamom, cloves and fennel seeds in vegetable oil. 
    2. Saute onions, garlic and ginger.
    3. Saute tomato, coriander powder, cayenne powder and turmeric powder, until oil starts to seperate. 
    4. Add cubed chicken, kale, coconut milk, water and salt. 
    5. Cook. 
    6. Serve or pack into lunch boxes. 

    instant pot chicken and kale curry

    Curries are one my favorites to meal prep - 

    • Ideal for making a big batch 
    • Freezes well 
    • Great for dinner
    • Leftovers make great lunch boxes 
    • Goes well with almost everything.
    instant pot chicken and kale curry

    Instant Pot Chicken and Kale Curry

    Everyones favorite chicken curry, but made even easier in an Instant Pot and healthier with kale. This Instant Pot chicken and kale curry is an ultimate bowl of comfort food with rice or any type of flatbread.   
    4.5 from 18 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Prep Time: 8 minutes minutes
    Cook Time: 2 minutes minutes
    Total Time: 10 minutes minutes
    Servings: 4 Servings
    Calories: 308kcal
    Author: Maria Doss

    Ingredients

    • 3 tablespoons vegetable oil

    Whole spices

    • 1 cinnamon stick
    • 2 cardamoms
    • 2 cloves
    • ¼ teaspoon fennel seeds

    Group-1

    • 2 cups chopped onions
    • 4 garlic cloves, minced or grated
    • ½ inch ginger, minced or grated

    Group-2

    • 2 medium roma tomatoes, chopped, about 1 cup
    • 4 teaspoons coriander powder
    • ½ to 1 teaspoon cayenne pepper powder, depending on your spice level
    • ½ teaspoon turmeric powder

    Group-3

    • 4 boneless, skinless chicken thighs, chopped into bite size chunks
    • 4 stalks kale, ribs removed and coarsely chopped
    • ½ cup coconut milk
    • 1 cup water
    • 11/2 to 2 teaspoons salt, divided ( or as per your taste)
    Prevent your screen from going dark

    Instructions

    • Set Instant Pot to saute, add vegetable oil when hot. Add all whole spices and let toast for few seconds. 
    • Add all ingredients under Group-1, saute until onions turn translucent, about 4 minutes. 
      Add all ingredients under Group-2, saute until tomatoes are mushy, spices are toasted well and it begins to turn glossy (this is an indication that the spices are toasted well). Make sure you saute every few seconds at this stage, making sure that it does not burn at the bottom. 
    • Press cancel on Instant pot and stir in all ingredients in Group-3. Set manual for 5 minutes, making sure the valve is set at sealing position. 
      After 5 minutes, let Instant pot be in warm mode for 2-4 minutes. Turn valve to vent and quick release pressure. 
      Check for salt and serve with your favorite side dish or cool and pack into lunch boxes. 

    Notes

    Use spinach instead of kale

    Nutrition

    Serving: 1 Serving | Calories: 308kcal | Carbohydrates: 11g | Protein: 23g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 107mg | Sodium: 3308mg | Potassium: 466mg | Fiber: 2g | Sugar: 1g | Vitamin A: 388IU | Vitamin C: 6mg | Calcium: 54mg | Iron: 3mg

    Nutritional information is based on third party calculations, should be considered estimates and not be construed as a guarantee. Varying factors such as product types, brands purchased, produce, the way ingredients are processed and more change the nutritional information in any recipe.

    Did you make this recipe?Mention @KitchenAtHoskins or tag #kitchenathoskins!

    All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.

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    Reader Interactions

    Comments

    1. Kelly @ Kelly Lynns Sweets and Treats

      October 08, 2018 at 3:50 pm

      Can you believe I have never had anything with curry?!! I need to try this and love that it’s healthier with the kale 🙂

      Reply
      • Maria Doss

        October 09, 2018 at 1:15 pm

        You've to taste once Kelly, you will totally fall in love with all things curry:

        Reply

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    Hi I'm Maria, the recipe developer, photographer, and videographer behind this food blog. Here you’ll find simple everyday recipes that pack in serious flavors, with a sprinkling of creative twists to familiar dishes. I also focus on including an overview of why the recipe works, valuable tips, step-by-step photos, and videos to guide you along the way.
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