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.

Course Main Course

Cuisine Indian

Keyword chicken kale curry

Prep Time 8

Cook Time 2

Total Time 10

Servings 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)

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