Easy Instant Pot™ Chicken Curry with Greens
This quick Instant Pot™ chicken curry with greens is on the table in just 30 minutes with no fuss. It’s the perfect dish for an easy, healthy, & delicious weeknight! Serve with naan or roti for a complete meal.
Even on lockdown, a household with working parents and homeschooling children can be a very busy place. Dinner time comes whenever everyone is free and hungry. Fixed schedules are a thing of the past. And, we’re all learning as we go.
If you’ve got even one member of your household with special dietary needs, your usual program may seem more topsy turvy than ever. I get it.
Eating vegan in a non-vegetarian family often means preparing two meals. And, since I’m eating this way out of medical necessity, there’s no way out.
However, thanks to the Instant Pot™, preparing for multiple dietary needs is a whole lot easier. This quick, Instant Pot™ chicken curry with greens comes together in mere minutes. It’s literally a question of dumping the ingredients into the pot liner and allowing the Instant Pot™ to work its magic. This efficiency buys you the time to prepare other dishes or simply relax over happy hour with a loved one or two!
What Greens Can I Use?
I’ve opted for kale because it looked beautiful at the market and it’s seasonal at the moment. However, the truth of the matter is you should use whichever greens are seasonal and fresh at your market. Any one of a number of greens would work well, including:
- Spinach,
- Mustard greens,
- Collard greens,
- Sorrel,
- Chard, or
- Beet greens.
So, please don’t feel limited by my use of kale. Rather, go for the best, organic greens you can find locally. This will save you money and ensure that whatever you eat is at its peak for enjoyment and nutrition!
About this Recipe
This recipe is so quick and easy. The only two tricks (if you can call them that) are:
- Remove all hard stems from your greens, leaving only the leaves and soft portions behind. Then, tear the greens into roughly equal sized pieces.
- Ensure that the chicken pieces are cut as equally as possible. This will guarantee even cooking.
Other than that, this recipe is as easy as falling off a log. In fact, it’s a terrific recipe for a beginner cook because it’s pretty fail proof.
I hope your family enjoys this simple meal every bit as much as mine does. Bon appétit!
Easy Instant Pot™ Chicken Curry with Greens
Ingredients
- 4 boneless, skinless chicken breasts, cut into 2.5 cm cubes (about 400 g)
- 180 g kale, hard stems removed and leaves roughly torn into 5 cm pieces
To puree
- 1 5 cm piece fresh ginger, peeled and sliced (about 20 g)
- 4 cloves garlic (about 20 g)
- 2-4 green chilies, according to taste
- 1 lemon, juice of
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 1/2 cup tomato sauce (puree or passata)
- 1 teaspoon sea salt, or to taste
Instructions
- Grind the ginger, garlic, coriander, lemon juice, coriander powder, cumin powder, garam masala, tomato sauce, and sea salt into a fine paste using a blender or a mini chopper. (You may add a tablespoon or two of water, if needed to facilitate grinding.)
- Then, add the cut up chicken to the Instant Pot™ liner. Pour the seasoning paste over the chicken and stir to combine.
- Secure the lid and turn the pressure release valve to the "Sealing" position. Select Pressure Cook and set the Instant Pot™ to cook for 5 minutes at high pressure.
- When the cooking cycle is finished, allow the pot to depressurise naturally for 10 minutes. Then, carefully turn the pressure release valve to "Venting" and release the remaining pressure. Open the pot and press [Cancel]. Then, press [Sauté] and stir in the kale. Cook until it is just wilted. Taste, and adjust seasoning if necessary. Serve immediately with naan or roti.
Notes
If kale is not available, feel free to use spinach, chard, collards or mustard greens in its place.