Mom’s Chicken Curry
Mom’s authentic Chicken Curry made in a simple onion-tomato gravy with the aroma of whole spices.
Servings Prep Time
3servings 15minutes
Cook Time
Servings Prep Time
3servings 15minutes
Cook Time
  • 1pound chickenboneless, cut into 1-2 inch pieces
  • 3tablespoon gheeor oil
  • 1 green chilismall, chopped (optional)
  • 1inch Gingerfinely chopped
  • 5cloves garlicfinely chopped
  • 1medium onionfinely chopped
  • 2medium tomatoesfinely chopped
  • 1tablespoon lemon juice
  • cilantroto garnish
Whole Spices
  • 1 black cardamomor Moti Elaichi
  • 2 bay leavesor Tej Patta
  • 6 clovesor Laung
  • 6 black peppercorns
  • 1/2teaspoon cumin seedsor Jeera
  • 2teaspoon corianderor Dhania powder
  • 1/2teaspoon cayenneor red chili powder
  • 1/2teaspoon garam masala
  • 1/4teaspoon turmericor Haldi powder
  • 1teaspoon salt
  1. Cut the boneless chicken into small pieces, about 1-2 inch in size.
  2. Heat the instant pot in Sauté mode and add oil to it. Add the whole spices and sauté for 30 seconds to get the aroma.
  3. Add the chopped green chili, onions, ginger and garlic to the pot and sauté for 4 minutes until they turn golden brown. Keep stirring at regular intervals.
  4. Add the chopped tomatoes and spices. Sauté for another 4 minutes, while stirring at regular intervals.
  5. Add the chicken and sauté for 2 minutes.
  6. Change the instant pot setting to manual/pressure cook mode on high for 5 minutes. When the instant pot beeps, quick release the pressure manually. Stir in the lemon juice.
  7. Garnish with cilantro and chicken curry.
Recipe Notes
  1. If you want to simplify this recipe, skip the whole spices in this recipe.
  2. To make this less spicy, skip the green chili.
  3. If using bigger pieces of chicken, increase the pressure cooking time to 7 minutes.