Imagine diving into a rich, aromatic Indian curry that tastes like it's been simmering all day, but can actually be prepared in less time than it takes to order takeout! This Instant Pot Chicken Curry with Eggplant is a game-changing recipe that transforms ordinary ingredients into an extraordinary meal. Whether you're a busy professional, a curry enthusiast, or someone looking to impress dinner guests, this one-pot wonder will revolutionize your cooking experience with its incredible flavors and incredibly simple preparation.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 pound chicken thighs, diced
- 1 medium eggplant, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons curry powder
- 1 can coconut milk
- Salt and pepper
- Fresh cilantro (for garnish)
Instructions
- Prepare all ingredients by dicing chicken thighs into 1-inch cubes, chopping onion, mincing garlic and ginger, and cutting eggplant into similar-sized chunks.
- Turn on Instant Pot and select Sauté mode. Add a tablespoon of oil and sauté onions until translucent, approximately 3-4 minutes.
- Add minced garlic and ginger, stirring quickly to prevent burning. Cook for an additional 30 seconds until fragrant.
- Add diced chicken thighs and curry powder, stirring to coat meat evenly. Cook for 2-3 minutes until chicken begins to brown.
- Pour in coconut milk, stirring to combine all ingredients. Season with salt and pepper to taste.
- Add diced eggplant on top of the mixture, but do not stir. Close Instant Pot lid and set to Manual/Pressure Cook for 10 minutes at high pressure.
- Once cooking completes, allow natural pressure release for 5 minutes, then carefully do a quick release.
- Open lid and gently stir curry, checking chicken is fully cooked and eggplant is tender.
- Garnish with fresh chopped cilantro and serve hot over steamed rice.
Tips
- For the most tender chicken, use boneless, skinless chicken thighs as they have more fat and remain juicier during pressure cooking.
- Don't skip the natural pressure release - this helps the chicken absorb more flavor and ensures it stays moist.
- Cut your eggplant and chicken into uniform, bite-sized pieces to ensure even cooking.
- If you prefer a thicker curry, you can use the Sauté function after cooking to reduce the sauce to your desired consistency.
- Fresh cilantro is key for adding brightness, so don't substitute dried herbs.
- Serve over basmati rice or with warm naan bread to soak up the delicious sauce.
- For a spicier curry, add a teaspoon of red chili flakes or a diced hot pepper when sautéing the onions.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 12g
Protein: 28g
Fat: 25g
Saturated Fat: 16g
Cholesterol: 140mg
