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Instant Pot Cashew Chicken Curry
A flavourful but none too spicy chicken curry with melt in the mouth cashews, and made with almond milk for a light nutty sauce. Another winner dinner in the Instant Pot!
Servings: 2
: 8986 kcal
Author: Just Jo
Ingredients
For marinading
  • 6-7 boneless skinless chicken thighs
  • 2 tbsp curry paste I encourage you to try mine!
  • 3 tbsp Greek yogurt
  • For the curry
  • 1 tbsp olive oil
  • 1 large onion finely sliced into half moons
  • 1 bay leaf
  • 2 whole black cardamoms
  • 3 green finger chillies
  • 1 tsp garam masala
  • 4 tbsp whole rounded, blanched cashews
  • 250 ml unsweetened almond milk
  • 2 tbsp cashew butter optional
To finish
  • 2-4 tbsp fresh coriander chopped
  • Salt to taste
Instructions
  1. Mix the curry paste and yogurt together well then rub into the chicken. Refrigerate for at least an hour but most often, I leave them in the fridge overnight.

  2. Place the Instant Pot into sauté mode and add the oil. Fry the onions until they soften and start to colour then add in the bay leaf, black cardamoms and whole green finger chillies.

  3. Sprinkle over the garam masala then add the chicken thighs and all their marinade. Cook for a couple of minutes to colour the first side then flip over, add the whole cashews and almond milk.
  4. Place the lid on, ensure the nozzle is set to "sealing" and using manual mode, set 10 minutes.
  5. Do a quick release when finished cooking, take the lid off and place the IP into sauté once again.
  6. Break the chicken thighs up with a large slotted spoon then remove from the pot leaving the watery sauce behind. Stir frequently and reduce to your desired texture - at this point you can stir in the optional cashew butter and beat it well to help thicken the sauce.
  7. When reduced add the chicken back in and sprinkle with coriander before serving over rice*.
Recipe Notes

*= I batch cook brown basmati rice and freeze it, then just give it 4 minutes int he microwave on high. Or you can cook some rice on the hob as the curry cooks in the Instant Pot so they are ready at the same time. Or just serve it with naan! Recipe also on the blog ;)

Adapted from Get my All Purpose Curry Paste recipe here