This authentic and easy Instant Pot chicken curry is a delicious family recipe. The Instant Pot pressure cooker makes the chicken so tender and flavorful! Now you can skip the takeout and make this easy pressure cooker chicken curry recipe at home, from scratch, in no time.
Serve this chicken curry Instant Pot recipe over Instant Pot Jasmine rice, Instant Pot brown basmati rice, and with roasted cauliflower or aloo gobi on the side.
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Table of Contents
ℹ️ Introduction to Instant Pot Chicken Curry
Authentic chicken curry uses individual spices such as cumin, coriander, and turmeric, and not curry powder. This allows each recipe to have unique and custom flavors.
My mom’s chicken drumstick curry with potatoes was the first recipe I wanted to make when I got my Instant Pot. This delicious curry is from the South Indian state of Kerala, and it’s made with chicken and potatoes.
As much as I love the stovetop version (which is amazing!), I love making this chicken curry Instant Pot pressure cooker recipe because it’s so convenient.
Pressure cooking allows the chicken to cook quickly and retain its moisture, resulting in a flavorful and tender chicken curry dish.
Try Another Chicken Curry Instant Pot Recipe…
- Panang Curry is a delicious Thai peanut chicken curry with curry paste, chicken, vegetables, and spices.
- Inspired by Butter Chicken, cashew butter chicken curry is a healthier version with a rich, creamy tomato-based sauce.
- Chicken Tikka Masala is a super easy restaurant-quality creamy chicken curry with a heavenly aroma and taste!
❤️ WHY THIS IS THE BEST INSTANT POT CHICKEN CURRY RECIPE
- This is a family recipe, and it’s the real deal – an authentic Indian chicken curry. My recipe is made with potatoes.
- It’s customizable – you can use boneless skinless chicken, omit the potatoes, and add more veggies.
- This Indian chicken curry is healthy and suitable for most diets.
- This is a comforting, hearty recipe that is sure to please curry lovers.
- You can make this curry on a weeknight or for a special occasion.
💡 Tips for making perfect chicken curry
- I use bone in chicken thighs and drumsticks because they are so flavorful!
- If using boneless whole thighs, pressure cook chicken for 4 minutes and potatoes for 6 minutes for a total of 10 minutes.
- If using cubed chicken, add the chicken pieces and potatoes together and cook for 5 minutes.
- Take the time to get the onions nice and golden brown. It may take some time, but it’s totally worth it! Add a bit of broth to deglaze if you find the onions getting burned in parts, or reduce the saute temperature.
- To save time, I frequently make the onion mixture ahead of time and store it in the fridge for up to 3 days, till I’m ready to use it.
- Deglaze the Instant Pot really well before adding the broth.
- I like to thicken the gravy with cashew butter or cashews blended into a paste. I also use cream, coconut milk, coconut cream to make a coconut chicken curry.
- For chicken saag, I add in some frozen spinach at the end and let it heat through on Sauté mode.
- The recipe isn’t too spicy. Feel free to add more chili powder.
HOW TO AVOID THE BURN MESSAGE
- Try using boneless skinless chicken thighs instead of bone in chicken.
- Add an extra ¼ to ½ cup of broth or water and make sure the liquid gets to the bottom, below the chicken pieces.
- Deglaze really well, and make sure nothing is stuck to the bottom of the pot. Lower the Saute temperature if you need to.
- Don’t sauté the tomatoes. Instead, add them on top of the chicken, without stirring.
- Place a low trivet in the inner pot and put the chicken pieces on the trivet. This allows the liquid to have full contact with the pot.
❓ FAQS
Yes, double the recipe without any change to the cooking time. To avoid the burn message, use boneless chicken cut up into 1 to 2 inch pieces. See tips for more details.
Due to the minimal quantity of liquid in this recipe, if you halve the recipe don’t decrease the quantity of liquid – keep it the same – and keep the cooking time the same. At the end you may need to heat the curry in Saute mode to reduce the curry sauce.
Prepare the chicken and potatoes on the stovetop and transfer to a slow cooker. Cook on low for 5 to 6 hours or 3 to 4 hours on high.
🧂 Easy Chicken Curry in Instant Pot- Ingredients
- Ghee is great if you can get it. Butter is a good substitute. You can also use vegetable oil or coconut oil.
- Cinnamon sticks, bay leaves, and cumin seeds are cooked very briefly. Make sure they don’t burn!
- The spices include coriander powder, turmeric, salt, pepper, and Kashmiri chili powder, which is a less spicy but colorful chili powder. Substitute a smaller amount of cayenne pepper with some paprika for color.
- Garam masala (and all spices, really!) is best when it’s fresh, so if you have some that’s been in you cabinet for a long time, get a fresh batch. The best option is your own homemade garam masala. It smells divine!
- Red onions have a lot of flavor and are typically used in curries. Yellow onions are a very good alternative.
- You can use ginger garlic paste or minced ginger and garlic.
- I like to use tomato paste because my mom uses it. However, you can use fresh or canned tomatoes (drained). Give the tomatoes a quick whirl in a mini food processor or mini blender.
- Chicken thighs work best in the Instant Pot.
- Chicken broth or chicken stock will add more flavor to the curry than just water, and you can use either.
- Potatoes add a heartiness to the curry. I like to use Yukon gold potatoes. To omit, cook the chicken at one stretch for the total time since you don’t need to add the potatoes.
- I love to add plenty of cilantro to garnish.
More details in the recipe card at the bottom of this post
📝 How to Make Chicken Curry in the Pressure Cooker (Step by Step Instructions)
- Saute whole spices, onions, and tomatoes.
- Saute spices, add chicken and broth.
- Pressure cook and release pressure.
- Cook potatoes, add cashew butter, and garnish.
Saute Whole Spices, Onions and Tomatoes
- Melt ghee or butter and add cinnamon, cumin seeds, and bay leaves. Stir until fragrant, being careful not to burn, about 30 seconds.
- Add the chopped onions, garlic, and ginger. Saute the onion mixture until it’s a deep golden brown, about 7 to 10 minutes. If you find the onions sticking to the bottom, deglaze periodically with a couple of teaspoons of broth or water.
- Add tomato paste mixed with water to the Instant Pot.
- Saute until the tomato is cooked, about 3 minutes. The oil will separate from the tomatoes. If it sticks to the bottom, add a tablespoon of water.
Saute Spice Powders and Add Chicken
- Press Cancel to turn off the Instant Pot. The spices will cook in the residual heat. Add coriander, turmeric, black pepper, chili powder, salt.
- Stir spices until fragrant, about 30 seconds. Deglaze the pot with a tablespoon of water or broth so there’s nothing stuck to the bottom of the inner pot.
- Add the chicken and stir to coat with the spice mixture.
- Add broth or water. Make sure the liquid reaches the bottom of the pot, and gets under the chicken. If needed, place the chicken on a trivet.
Program the Instant Pot and release pressure
- Close the lid.
- Program the Instant Pot to pressure cook on high pressure for 9 minutes.
- The display will go from On to 9:00. The float valve will go up after a few minutes. The display will count down to 00:00.
- Do a quick release of pressure. Once the float valve goes down, the lid can be opened.
Note: If you’re using boneless chicken, pressure cooking instructions will be different. See details in tips or recipe card.
Cook Potatoes, Add Cashew Butter, and Garnish
- Stir in cubed potatoes and garam masala. Pressure cook for another 6 minutes. If you want the potatoes to be more firm, reduce the cook time to 4 minutes.
- Do another quick release of pressure and open the lid.
- Carefully stir in cashew paste or cashew butter to make the chicken curry creamy. Cook chicken curry in Saute mode, stirring occasionally, until desired consistency.
- Press Cancel and transfer the chicken to a serving dish. Garnish the pressure cooker curry chicken with cilantro. Serve with white rice, brown rice, naan, or cauliflower rice.
♨️ Stovetop Directions for Chicken Curry
To make this recipe on the stovetop:
- Saute whole spices.
- Saute onion, garlic, and ginger.
- Saute tomatoes.
- Saute powdered spices.
- Stir in broth, chicken, and potatoes.
- Simmer until the chicken is cooked through.
- Stir in cashew butter, if using.
- Garnish with cilantro.
See the stovetop version of chicken curry for detailed instructions.
More Chicken Favorites
Love cooking chicken in the Instant Pot but looking for new recipes? Here are a few of my favorite Instant Pot chicken recipes that are easy, delicious, and fast to make.
- Instant Pot chicken korma
- Instant Pot teriyaki chicken wings
- Instant Pot chicken curry soup
- Instant Pot sous vide chicken breast
For more chicken recipes, be sure to head over to my list of amazing Instant Pot chicken recipes you need to try!
Instant Pot Chicken Curry Recipe
Equipment
Ingredients
- 3 tablespoon ghee or butter
- 1 bay leaf large
- 2 inch cinnamon stick
- ½ teaspoon cumin seeds
- 2 cups onions chopped fine
- 1 tablespoon garlic minced
- 1 tablespoon ginger minced
- 2 tablespoon tomato paste
- 1 ½ tablespoon coriander powder
- ¾ teaspoon turmeric powder
- ¾ teaspoon black pepper powder
- ¾ teaspoon Kashmiri chili powder or cayenne (to taste)
- 1 ½ teaspoon salt or to taste
- 3 lbs chicken thighs or drumsticks bone-in, or 2 lbs boneless chicken thighs (whole)
- 2 cups potatoes cut into 1 ½ inch cubes
- ½ cup low sodium chicken broth or water *
- 1 ½ teaspoon garam masala
- 2 tablespoon cashew butter or ground cashews (cashew paste) **
- ¼ cup cilantro chopped
Instructions
- In Saute mode, melt ghee or butter. Add cinnamon, cumin seeds and bay leaf and stir till fragrant, being careful not to burn.
- Add onions, garlic and ginger, and saute till deep golden brown, about 7 to 12 minutes. If you find the onions beginning to burn, deglaze with a teaspoon or two of broth.
- Mix tomato paste with 2 tablespoons of water and add to the onions.
- Saute until the tomato is cooked, about 3 minutes. You should notice that the oil starts to separate from the tomato. If it sticks to the bottom, add another tablespoon or two of water.
- Press Cancel to turn off Instant Pot. Otherwise, spices can burn when you add them.
- Add coriander, turmeric, black pepper, chili powder, salt and stir till fragrant.
- Add the chicken pieces to the pot and stir to coat with the spice mixture. Make sure there's nothing stuck on the bottom of the inner pot. This is very important!
- Add chicken broth or water.
- Close the lid and Pressure Cook on High Pressure for 9 minutes. If using boneless chicken thighs, pressure cook on high pressure for 4 minutes.
- Do a Quick Release of pressure. [Read More: The Different Pressure Release Methods].
- Open the lid and carefully stir in the cubed potatoes and garam masala. ***
- Close the lid and Pressure Cook on High Pressure for 6 minutes. ****
- Do a Quick Release of pressure. Press Cancel.
- Open the lid and add cashew butter, stir the chicken curry and heat through in Saute mode, until thickened. Stir occasionally to make sure nothing sticks to the bottom.
- Press Cancel, sprinkle chicken curry with cilantro and serve with Instant Pot basmati rice, brown rice, bread or naan.
Notes
- * Some people get the Burn message with bone-in chicken, and others don’t. If making the recipe with bone-in chicken, add an extra ¼ cup of broth if you’re prone to getting the burn notice.
- ** Cashew paste is used to thicken the curry. To make cashew paste, blend ¼ to ⅓ cup of cashews with very little water to make a thick paste similar to peanut butter. You can substitute cashew paste with cashew butter. If you prefer a thin curry, omit the thickeners altogether. You could also thicken the curry by cooking down the liquid at the end, in Saute mode.
- *** The garam masala can also be added at the very end when you’re heating through on Saute mode. This makes the flavors bolder.
- **** At 6 minutes, the potatoes cook very well. Reduce the cooking time to 3 minutes for firmer potatoes.
- If you want to use boneless skinless chicken cut into bite-sized pieces, pressure cook both the chicken and potatoes together for 5 minutes on high pressure and do a quick release of pressure. There’s no need to cook the chicken and potatoes in two stages.
- Prep time does not include steps that are already accounted for in the ingredient list, e.g. chopped onions, minced garlic, diced chicken, etc
- See the blog post for more detailed recipe tips, including homemade garam masala.
- To make coconut curry chicken, add ¼ to ½ cup of coconut milk at the very end and heat through.
- To make a rich and creamy curry like butter chicken, add ¼ cup of heavy cream and 1 tablespoon of butter at the very end and heat through.
Nutrition
Thank you for visiting Paint the Kitchen Red. All photos and content are copyright protected. Please don’t use any content without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to this recipe. Thank you!
I am not a certified nutritionist. I provide my best estimate of nutritional information merely as a courtesy to my readers. If you depend on nutritional information for dietary or health reasons, I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use.
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LINDA
I love your Red Thai Curry recipe so I’m pretty sure I’ll love this one too, but I do have one question. You offer a couple of different directions for cooking chicken chopped in bite-size pieces. Is your best suggestion to pressure the chicken and the potatoes together for 4-5 minutes or cook the chicken separately for 5, then add the potatoes and cook on saute mode? I’m concerned that the chicken will overcook this way. I plan to use breast meat.
Paint the Kitchen Red
Hi Linda, mmmm I think cooking potatoes on Saute would take too long. Sorry if I gave confusing suggestions. If I were doing it, I would cook the bite-size chicken and potatoes for 4 minutes, do a quick release, and then cook on Saute mode for a bit if the potatoes aren’t done yet. I have a feeling they’ll be cooked fine.
Rosanna
Made this tonight and it was delicious! I made it exactly as the recipe with the homemade cashew paste which really thickened it. My family thought it was a bit too spicy for them, so the next time I will make it with 1/2 of the Indian chili powder…The heat was perfect for me.
Paint the Kitchen Red
Thanks for your comment, Rosanna – I love how the cashew paste makes curries thick and creamy without using cream. It’s a tip I got from my mom 🙂
Lisa Varkey
Hi Neena!
Is this more similar to a North Indian chicken curry or a South Indian one (i.e. Kerala style)? I am looking for a Kerala chicken curry for the IP and stumbled upon this but wanted to double check before I tried it out !
Paint the Kitchen Red
Hi there Lisa, I would say it’s more South Indian style because it’s basically the recipe my mom has made for my whole life. A basic homemade chicken curry. I also have the non-IP version on the site, slightly different. Back before I exclusively started posting Instant Pot recipes 🙂 Thanks for visiting the blog!
Lisa Varkey
Thanks for your response Neena! I tried the recipe today and it was beyond delicious and exactly what I was hoping for. I added a green chili, some extra potatoes, curry leaves, and probably 1/4 can of coconut milk and it was perfect. I also used fresh tomatoes. Next time I will use my 6qt which never gives me any problems. This time I used the 8qt and it always gives me burn messages for some reason no matter what I do.
Thanks again for the recipe… looking forward to trying more from your site!
Anu
Hi!
If I want to use small pieces of boneless skinless chicken, how long should I cook it for before and after adding potatoes in the instant pot?
Thanks
Paint the Kitchen Red
Hi Anu, if you’re using small pieces of boneless skinless chicken, you can cook the potatoes and chicken together for 4 minutes – it makes the recipe really simple. The potatoes may need to be cut a bit smaller to account for the reduced cook time (from 6 to 4 minutes.) Experiment and adjust next time. Thanks for your question.
Ruby
I’ve made this 3 times now, and it’s definitely the best curry I’ve ever made. I made it with boneless skinless breasts, and peanut butter because that’s what I have.
Its amazing. Thank you so much for this recipe.
Paint the Kitchen Red
Thank you for sharing, Ruby. You might also like the Thai Red Curry.
Kaitlin
This was my first Instant Pot recipe and it was absolutely fabulous. Thank you for the detailed instructions and images, they were extremely helpful for this IP newbie. Can’t wait to try more of your recipes!!!
One question – when making the cashew paste, do we use raw or roasted cashews? I wasn’t sure so subbed the cream instead, but would like to try it with the cashew paste next time. Thanks!
Paint the Kitchen Red
Hi Kaitlin – so glad you liked it, and I’m sure you’re going to love your IP even more as you make more dishes! I use raw cashews, but you could use roasted as well. Cashew butter works well too. Thanks for your comment!
Becky
Thanks for the great recipe. I’ve made it twice now & both times it was awesome. One question if I wanted to cook basmati rice at the same time PIP would I add it when I add potatoes and just add a 10 minute NPR?
Paint the Kitchen Red
Hi Becky – Thanks for your comment! Cooking the basmati at the same time will probably overcook the potatoes if you do NPR – but you could cut the potatoes up into bigger pieces. Or just forgo the potatoes and instead add spinach after cooking is complete and let it cook in saute mode for a couple of minutes. I use spinach sometimes when I make this.
Trudy
I love curry, but have never cooked anything. However last night I dreamt that I made chicken curry in my I P
So, I have many questions. But, first thank for allthe time and effort I know it took to give such detailed instructions. I truly appreciate it.
Questions… What is the masala that you make? Is that combination of spices what makes a curry flavor? Without even looking I know I don’t have those things in my cupboard. However, for whatever reason I don’t and I don’t know why I do have curry powder. Can I substitute that?
Would celery and green peppers work in this dish?
I am making myself hungry. I can’t wait to try this, and eagerly wait your answers. Thank you so much!
Paint the Kitchen Red
Hi Trudy – lol, gotta follow your dreams! The word ‘curry’ is actually the equivalent of ‘gravy’ or ‘sauce’ or ‘dish’ in India. Curry powder is a creation by the British, who colonized India, to duplicate the flavors of the curries they tasted in India. Most Indians don’t use curry powder, but rather the individual spices like cumin, etc. Different types of curries require different combination of spices. So to answer your question, you could probably substitute a tablespoon or two of curry powder and it would come out tasting good, although not the same as with the separate spices. I wouldn’t use celery, but you can use green peppers, mushrooms, spinach, peas, sweet potato, etc…. but not all of those require pressure cooking, some you would just cook in saute mode at the end. Check your Instant Pot manual for cooking times. Good luck, and feel free to ask any followup questions.
Jasleen
Hi, I’ve attempted this recipe twice now and both times I’ve gotten the dreaded burn sign. I have the 6qt IP and not the 8 qt one. The second time I even increased the liquid to 1 cup and made sure the pot was properly deglazed. Very frustrating, so I don’t understand what I’m doing wrong. I guess maybe next time, I won’t mix the water into chicken and tomato paste liquid to make sure there’s enough thin liquid at the bottom. My IP experience has been severely affected by all the burn signs I keep getting. Ugh
Paint the Kitchen Red
I’m so sorry you’ve been having so much trouble, Jasleen – how frustrating. Is it happening with other recipes too and also is it a pretty new IP? Can you try a water test with 1 cup water and see if you get the burn? Your plan might work well but you could try this (just a little more work), along the lines of what you were saying:
– Go up to the stage of adding the spices and frying them briefly.
– Remove everything and set aside.
– Deglaze
– Add the broth (increase to 1 cup)
– Add the chicken
– Add back the spices
– Proceed with the recipe
Not sure if that will help – keep me posted if you have a chance! Good luck.
Dhanya
Hi again Neena, thanks for your prompt reply! I ended up buying only skinless drumsticks today, and the total weight is about 1.5 lb. I am going to try your recipe with this quantity of chicken, as the drumsticks look very big and it’s just for myself and my husband to enjoy 🙂
I wanted to ask if I should be setting the Poultry mode for 15 minutes still or should I use a shorter amount of pressure cooking time since I am using half the quantity of chicken given in your recipe?
Looking forward to hearing back from you, and I will let you know how your recipe turns out after I’ve tried it 🙂
Paint the Kitchen Red
Dhanya – you’ll cook in Poultry/Pressure Cook/Manual for the same amount of time. Good luck!
Dhanya
Hi Neena,
Your recipe worked so well for me with bone-in chicken. I usually cook with boneless meat, and I tend to overcook it. Thank you very much! We loved it.
Paint the Kitchen Red
I’m really glad you liked it Dhanya!
Dhanya
Hi Neena,
Thank you for this recipe! It looks very authentic, and my mom cooks potatoes with chicken too, but she finds it hard to give me exact measurements.
I want to try this recipe out next week with 2 lbs of chicken – a pound each of bone-in thighs and drumsticks. Before I do, I want to ask a silly question because I do not usually buy bone-in chicken.
1 Can I chop the bone-in thigh pieces into half across its width using a large meat knife so it cooks well with the drumsticks? I am not sure how people chop their bone-in thighs.
2 Can I keep all the measurements for the other ingredients the same for 2 lbs. of chicken?
3. If I am using fresh tomatoes instead of tomato paste, can I dice 2 medium tomatoes instead?
Thanks so much for your help and for answering everyone’s questions so patiently. I’m loving your site!
Paint the Kitchen Red
Hi Dhanya – thanks for your question. Funny you should ask about cutting chicken thighs up – that’s what my mom does with things and drumsticks; she says it allows the juices from the bone to penetrate the curry 🙂 You can cut them in half with a sharp meat cleaver (careful!) Yes, I would keep all the other ingredient quantities the same. Yes, you definitely can use 2 diced tomatoes. If you have the time, fry them after browning the onion mixture till the oil separates – that will give the curry a deeper flavor. Add a tablespoon or two of broth or water if it starts sticking to the bottom. I love to help, so feel free to pop in anytime 🙂
Rupa
So tasty! Thanks for including the times for boneless meat.
Paint the Kitchen Red
Hi Rupa – you’re welcome, so happy you liked the recipe!
Derek
Neena,
My wife (Becky from LoveToBeInTheKitchen.com) and I have been waiting to get an Instant Pot so we can try your recipes. We finally got one for Christmas, and this will be the first we try! We’ve loved getting to know you better at the blogger meetups and through your blog. I just know this recipe will be a guaranteed hit. Thank you for sharing a part of your life with us through your recipe!
Paint the Kitchen Red
Hi Derek and Becky – I’m so glad you got an Instant Pot. I hope you like the recipe, and let me know how it goes. Y’all are so nice, and made me feel so welcome that first time we met!
Sharmila
Hi I tried the recipe in my IP. When I opened the pot to add the potatoes and garam masala after 15 mins there was a brunt layer at the bottom. I added the chicken broth as recommended so not sure why it still burnt. Any recommendations or tips for next time?
Paint the Kitchen Red
Hi Sharmila, do you have an 8 quart by chance? And did the Instant Pot seal properly? Did you deglaze the pot before adding the broth? I would add 1/4 cup more broth next time. and make sure the pot is deglazed. Let me know if you have further questions.
Aruna
Could I double the recipe in my 8-quart instant pot pretty easily or do you recommend cooking two batches separately? I’ve made this once before and now I’m cooking it for a bigger group!!! So tasty!
Paint the Kitchen Red
Hi Aruna – I think you should be able to double. The only caveat is that the chicken shouldn’t crowd the bottom of the pot such that there’s no circulation of liquid. You might be safer adding a little extra liquid?
Jasmine
This was delicious! I added chick peas and used heavy cream as recommended in the recipe as a substitute for the cashew paste. It was sooo good!! Will make this again for sure. Thanks for posting
Paint the Kitchen Red
Hi Jasmine – thanks so much for commenting and I’m so happy you liked it. I make this curry with chickpeas and spinach 🙂
Rhonda
We follow a low carb diet. Would your recipe suffer if I replace the potatoes with cauliflower?
Paint the Kitchen Red
Hi Rhonda, not at all. This is just something I grew up; my mom makes chicken curry this way. You can add spinach, or any other vegetable. If you do use a quicker cooking vegetable, I would just do a quick or natural release on the chicken, add the vegetable and boil till cooked. Otherwise you might get a mushy vegetable. Thanks for your question.
Karen
I’m currently making this for the second time – my southern family including 4 kids all love it! They don’t like to deal with chicken bones so I used boneless and used the recommended cooking time of 10 minutes. It’s perfect! Thanks for a great go-to Indian curry recipe. I plan to try more of your recipes.
Paint the Kitchen Red
Hi Karen – great to hear! You might like the shrimp and grits 🙂 I’m really glad you found my site and hope you get to try some other recipes. If you like Thai, those recipes are very delish.
Amy
Hello! This is fast becoming my favorite curry recipe. I have one question, though. I would like my curry to have more “sauce,” without diluting the flavor. Since I’ve already made the curry with the chicken and potatoes, is there a way I can just make more sauce to add to the leftovers? Maybe on the stovetop? Should I just fry the aromatics and spices like in the recipe, add liquid and voila? Thanks.
Paint the Kitchen Red
Hi Amy, I’m happy to you like the recipe! The juices from the meat do contribute to the flavor of the gravy, but I think what you’re suggesting would work. I would use chicken broth for the liquid. Here’s the stove-top version of the recipe. Simmer the liquid to thicken, and add some cream or cashew paste at the end to thicken.
https://www.paintthekitchenred.com/indian-chicken-curry/
Sandy
Just made chicken curry and it was delicious, i follow the recipe as u wrote. At the end i just added Some spinach instead of the cilantro..
Paint the Kitchen Red
I do Spinach and cilantro both sometimes. So, good choice. Glad you liked the recipe, Sandy.