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The BEST Indian Onion Chicken Curry!

Spoon holding up two pieces of chicken and curry over white oval deep serving dish of Indian Onion Chicken Curry garnished with coriander leaves.
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★★★★★

5 from 1 review

This Indian Onion Chicken Curry is super easy to make, full of amazing flavors, and always a crowd pleaser! It’s made with simple ingredients like tomatoes, onion, garlic, ginger, chilies, and fresh coriander, and taken to a whole another level of deliciousness with S&B’s Golden Curry roux! Stovetop Pressure Cooker, Stovetop (wok/stockpot), and Instant Pot (Electric Pressure Cooker) instructions included.

Ingredients

Scale
  • 2 Chicken Breasts (about 400g), boneless, skinless – diced into bite sized pieces
  • 2 TBLS Olive Oil
  • 1–2 TSP Chili Oil (optional)
  • 10 Garlic Cloves – chopped into halves (or minced if not using food processor)
  • 2 inch Ginger Chunk – chopped into small chunks (or minced if not using food processor)
  • 2 – 4 Red Chilies, to taste and deseeded depending on desired heat – chopped into thirds (or finely chopped)
  • 2 Green Chilies, to taste and deseeded depending on desired heat – chopped into thirds (or finely chopped)
  • 2 medium Tomatoes – diced (or finely chopped if not using food processor)
  • 1 medium Red Onion – diced (or finely chopped if not using food processor)
  • 2 TBLS Chopped Coriander (more to garnish if desired)
    ¾ S&B Golden Curry Sauce Mix (Curry Roux) – (I use Extra Hot, but you can choose from Mild, Medium Hot, Hot, or Extra Hot depending on your heat preference)*
  • 1 & ¾ TSP Kosher Salt
  • 1 & ½ TSP Garam Masala, store-bought or homemade
  • 1 TSP Coriander powder
  • 1 TSP Turmeric powder
  • ½ – 1 TSP ground Cayenne or Red Chili Powder, more or less to taste
  • ¾ – 1 cup water (depending on how thick you prefer the curry)

Instructions

Prep:

  1. Blend the garlic and ginger chunks in a food processor or mince finely. Set aside together in a small bowl. Repeat for the red and green chilies and set aside in another small bowl. Blend the diced red onion and puree the diced tomatoes and set aside in individual small bowls. (Note: You can skip this step if not using the food processor or if you prefer to use a conventional/handheld immersion blender later. Instead, mince the garlic, ginger, red & green chilies, and finely chop the red onion and tomatoes and set aside in small bowls)
  2. Combine all the spices in a small bowl and cover with cling wrap or a small plate until ready to use.

Stovetop Pressure Cooker:

  1. Turn on the stove to high heat and let the pressure cooker heat up for 30-40 seconds, then add olive oil and chili oil (if using) and the onion. Sauté for about 1 – 2 minutes or until onions are translucent.
  2. Add the garlic and ginger and continue sautéing until fragrant.
  3. Add the red and green chilies and keep stirring for 1-2 minutes.
  4. Add the spices and stir to combine with the other ingredients while scraping the bottom to form a thick pasty mixture.
  5. Add the tomatoes and stir to combine – about a minute.
  6. Then add the curry roux and ¾-1 cup water. Continue stirring and press down on the curry roux to help them melt.
  7. Add the chicken pieces and stir to coat them with the sauce until no longer pink – 20 seconds.
  8. Cover the pressure cooker and lock the lid. Turn down to medium high heat. Allow for the chicken to cook for two whistles –10-12 minutes.
  9. Once cooking has completed, turn off the heat and allow for the pressure to release completely – about 15-17 minutes. Then, carefully open the lid.
  10. Turn the stove back on to medium high heat and stir at regular intervals. Let simmer for 4-6 minutes or until desired thickness for the gravy has been achieved.
  11. Add the chopped coriander and stir to combine for 20 – 30 seconds. Then turn off the heat and remove to dish.
  12. Garnish with more freshly chopped coriander if desired, and serve with steamed white rice, naan, or roti with a side of cooling raita or plain yogurt.

Stovetop – Wok/Stockpot:

  1. Turn on the stove to high heat and let the wok or stockpot heat up for 30-40 seconds, then add olive oil and chili oil (if using) and the onion. Sauté for about 1 – 2 minutes or until onions are translucent.
  2. Add the garlic and ginger and continue sautéing until fragrant.
  3. Add the red and green chilies and keep stirring for 1-2 minutes.
  4. Add the spices and stir to combine with the other ingredients while scraping the bottom to form a thick pasty mixture.
  5. Add the tomatoes and stir to combine – about a minute.
  6. Then add the curry roux and ¾-1 cup water. Continue stirring and press down on the curry roux to help them melt.
  7. Add the chicken pieces and stir to coat them with the sauce until no longer pink – about 20 seconds.
  8. Cover the pot and turn down to medium heat. Allow for the chicken to cook for 8-10 minutes. Stir at regular intervals in between.
  9. Turn the stove back on to medium high heat and stir at regular intervals and let simmer for 5-8 minutes or until desired thickness for the gravy has been achieved.
  10. Add the chopped coriander and stir to combine for 20 – 30 seconds. Then turn off the heat and remove to dish.
  11. Garnish with more freshly chopped coriander if desired, and serve with steamed white rice, naan, or roti with a side of cooling raita or plain yogurt.


Instant Pot:

  1. Select the ‘Sauté’ function on the Instant Pot. Once the pot displays ‘Hot’, add olive oil and chili oil (if using) and the onion. Sauté for about 1 minute.
  2. Add the garlic and ginger and continue sautéing until fragrant.
  3. Add the red and green chilies and keep stirring for 1-2 minutes.
  4. Add the spices and stir to combine with the other ingredients while scraping the bottom to form a thick pasty mixture.
  5. Add the tomatoes and stir for 30-40 seconds.
  6. Then add the curry roux and ¾-1 cup water. Continue stirring and press down on the curry roux to help them melt.
  7. Add the chicken pieces and stir to coat them with the sauce.
  8. Select the ‘Cancel’ function and close the lid. Make sure that the vent is in ‘Sealing’ position. Select ‘Manual’ and adjust the +/- buttons to set the cook time to 7 minutes.
  9. Once cooking has completed, allow the pressure to release naturally for 10 minutes then hit ‘Cancel’. Carefully turn the vent to ‘Venting’ to release any remaining pressure. Ensure that the valve has dropped and then open the lid.
  10. Select the ‘Sauté’ function and stir and let simmer for 4-6 minutes or until desired thickness for the gravy has been achieved.
  11. Add the chopped coriander and stir to combine for 20 – 30 seconds. Then turn off the heat and remove to dish.
  12. Garnish with more freshly chopped coriander if desired, and serve with steamed white rice, naan, or roti with a side of cooling raita or plain yogurt.

Notes

  1. I regularly make this with skinless bone-in chicken thighs/drumsticks when cooking just for myself, but opt for boneless when making it for others or for kids. If you would like to use bone-in chicken pieces too, the cooking time for the chicken needs to be adjusted in step 8:
    • Stovetop Pressure Cooker: Allow the chicken to cook for 3 whistles – 10-15 minutes.
    • Stovetop (wok/stockpot): Cook until chicken is cooked through – 10-15 minutes. You can pierce a piece of the chicken with a fork to make sure it is no longer pink inside and the juices run clear.
    • Instant pot: Set the cook time 10 minutes.
  2. Feel free to make this veg/vegan by substituting with your choice of plant or soy-based meat alternative. Or you can make a simple spicy vegetable curry with all your favorite vegetables instead!
  3. *S&B Golden Curry Roux is available in a large 240g pack and a smaller 100g pack. The curry cubes size is larger in the larger size packs and I use ¾ of 1 large cube. If you purchase the 100g pack, use 1 & ½ curry roux cubes for the equivalent with the smaller roux cubes.
  4. I like my curries to be on the smoother side so I use a food processor to blend the chopped ingredients and puree the tomatoes. If you don’t mind a little bit of a texture in your curry, just finely chop all the ingredients and then cook as per instructions.
  5. If you prefer, you can use an immersion hand blender or blend the curry in a conventional countertop blender during the cooking process and before you add the chicken to the pot (after step 6) for either method. Turn off the heat and use either blender to puree the gravy mixture. (Be careful as the liquid will still be hot and will expand while blending.) Return the curry to the pot once desired consistency is achieved and proceed with steps 7 – 12 as normal.
  6. For less spicy, just omit/reduce the amount of fresh chilies and cayenne powder to taste. You can also deseed the chilies if you wish.
  7. For the Instant Pot method: You can manually quick release the pressure immediately after cooking has completed to save time if you like. Just be careful when turning to the ‘Venting’ position and keep your face and hands away from the steam. I recommend allowing for at least a 10-minute natural release before quick releasing.
  8. The time indicated is for the stovetop pressure cooker method and Instant Pot method. The stovetop wok/stockpot method will take slightly longer, and it will take a little longer if choosing to blend the curry with an immersion/countertop blender after you’ve starting to cook.

Nutrition

Keywords: curry, warming, fresh ingredients, easy, pressure cooker, instant pot

Find it online: https://thatspicychick.com/indian-onion-chicken-curry/