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Instant Pot or Slow Cooker Chicken Curry

September 13, 2018 | 30 Minute Meals

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This Easy Chicken Curry is a dump and cook meal that is full of flavor and packed with proteins and veggies. Make it in the slow cooker or Instant Pot!

Closeup of a bowl of Instant Pot Chicken Curry over a bed of rice and garnished with cilantro.

Instant Pot Chicken Curry

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Dump and cook meals like this Chicken Curry are the best! No babysitting a pan of food, just throw it all in and then you’ve got a delicious, healthy, filling dinner the family is sure to love.

Top view of 2 bowls of Slow Cooker Chicken Curry and rice filled with sweet potatoes, chickpeas, and spinach.

I developed this recipe when I was stumped for what to make a dinner guest that needed something gluten free AND dairy free. Yes, grilling meat and having sides would have been easy but we still didn’t have a grill and I didn’t want to make something where I had to make substitutions because let’s face it, they are substitutions for a reason- they’re not as good. But this ethnic dish is naturally free of dairy and gluten products and tastes A-freaking-MAZING! I’m usually all about the butter, cream, and cheese, but you don’t miss it at all in this dish because thanks to the coconut milk, it still has that creamy texture to the sauce.

This dish is packed with so many good-for-you ingredients. It’s loaded with sweet potatoes which are not only great for you but man they really give this dish flavor and the sweetness is a very welcome bonus. After cooking, the sweet potatoes kind of become one with the sauce. About half the potatoes end up breaking down which helps to thicken the sauce. If you prefer lots of sweet potato chunks, make sure to cut them larger.

The chickpeas and spinach that you throw in at the end are not a necessity but they’re delicious and healthy, so why not?

Shredded Curry Chicken made in the Instant Pot.

You can make this meal in either the Instant Pot or slow cooker so use what you have, prefer, or have time for.

How to make Instant Pot Chicken Curry:

Add all the liquid ingredients to the pot and then mix in the spices, garlic, and ginger. Then you can mix in the sweet potato, onions, and chicken. Top with the lid, close the vent, and pressure cook on high for 10 minutes followed by an 8 minute natural release.

Once the chicken is done, shred it. Add in the cornstarch mixture, chickpeas, and spinach and cook until thickened. Then add back the chicken and then serve  over rice and garnish with cilantro.

One bowl of Easy Instant Pot Chicken Curry and rice filled with chickpeas, spinach, and sweet potatoes.

How to make Slow Cooker Chicken Curry:

Just like the Instant Pot method, you’ll mix together all the liquid ingredients and spices in the slow cooker and then add in the sweet potatoes, onions, and chicken. Cook it for 4-5 hours on low and then pull out the chicken to shred. Before you get to shredding the chicken, turn the slow cooker up to high heat, add in the cornstarch mixture and chickpeas. Add the shredded chicken and cook for about 30-45 minutes. Stir in the spinach and let it cook until wilted. Dinner is ready!

What to serve with Chicken Curry?

Curry is best served over rice. You can use white or brown.

Since this is an Indian dish, serving naan as a side works perfectly. You can find naan at the grocery store (even Costco!) or make your own. Fresh Naan is AMAZING! If you have leftover you can use it to make little pizzas another night.

Two bowls full of Slow Cooker or Instant Pot Curry Chicken over rice.

HERE ARE A FEW MORE ETHNIC CHICKEN RECIPES YOU MIGHT ENJOY:

  • Chicken Divan
  • Chicken Tikka Masala
  • Chicken Pad Thai
  • Indian Spiced Stew
  • Chicken Vindaloo

TOOLS USED TO MAKE THIS SWEET POTATO CHICKEN CURRY:

Instant Pot Pressure Cooker– As much as I love my slow cooker, you can make things way faster (1/8 the time!) in the pressure cooker. It’s truly amazing! You can make anything in it from soup to rice to fall-off-the-bone tender ribs.

Knife Set– I got this when I got married almost 8 years ago. I use them multiple times a day and they’re still going strong!

Slow Cooker– This is very similar to the one I use but it has the addition of a lockable lid which is awesome for when you are transporting food for a party or pot luck, especially soup.

A spoonful of Indian Chicken Curry made with coconut milk.

Instant Pot Chicken Curry Video:

Print Recipe

Easy Chicken Curry

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 6
Calories: 432kcal
Author: Garnish and Glaze

Ingredients

  • 1 15 ounce can coconut milk, full fat
  • 1 15 ounce can tomato sauce
  • 1 cup chicken broth
  • 1 1/2 tablespoons curry powder
  • 1 teaspoon tumeric
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 1/2 teaspoon salt
  • 1/2 teapsoon cayenne pepper
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 sweet potatoes, peeled and diced (about 4 cups)
  • 1/2 onion, sliced
  • 1 1/2 pounds chicken breast
  • 1 15 ounce can chickpeas, drained, rinsed
  • 2 cups fresh spinach, packed
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • Rice, cooked
  • Cilantro

Instructions

For the Instant Pot:

  • Place tomato sauce, coconut milk, and chicken broth in the bottom of the Instant Pot. Mix in the seasonings, garlic, and ginger. Add the sweet potatoes, onions, and chicken. make sure everything is submerged in the sauce. Top with lid and cook on high pressure for 10 minutes followed by an 8 minute natural release and then a quick release.
  • Take the chicken out and shred it on a cutting board into bite size chunks. 
  • Set the Instant Pot to "saute" function. Mix the cornstarch with water and then add to the curry along with the chickpeas, and fresh spinach. Simmer for about 3 minutes or until it starts to thicken. Mix the chicken back in and then turn off. 
  • Serve curry over rice and garnish with cilantro.

For the Slow Cooker:

  • Place tomato sauce, coconut milk, and chicken broth in the bottom of the slow cooker. Mix in the seasonings, garlic, and ginger. Add the sweet potatoes, onions, and chicken. Make sure everything is submerged in the sauce. Top with lid and cook on low for 4-5 hours. Remove chicken, shred and add back with cornstarch mixture, and chickpeas. Cook on high for 30-45 minutes. Stir in the spinach and let sit until wilted.
Course: Dinner
Cuisine: Indian
Keyword: Chicken Curry
Nutrition Facts
Easy Chicken Curry
Amount Per Serving
Calories 432 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 15g94%
Cholesterol 72mg24%
Sodium 1469mg64%
Potassium 1232mg35%
Carbohydrates 30g10%
Fiber 7g29%
Sugar 7g8%
Protein 31g62%
Vitamin A 7485IU150%
Vitamin C 16.3mg20%
Calcium 91mg9%
Iron 4.6mg26%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @GarnishandGlaze on Instagram and use hashtag #GarnishandGlaze

Related topics:
30 Minute Meals Chicken Pressure Cooker Slow Cookerchicken chickpea coconut crock-pot Instant Pot rice slow cooker spinach sweet potato

Comments

  1. Holly N @ Spend With Pennies says

    September 17, 2018 at 6:54 pm

    This looks absolutely delicious!! I love curry chicken!

    Reply
    • Melanie says

      October 25, 2018 at 6:27 pm

      Thanks Holly! It’s one of my favorite dinners.

      Reply

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I am a wife, mother of three little girls, and a chocolate addict. I love baking (and eating!) sweets, but I balance it out with healthy meals.

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