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Curry Chicken Stew

Here’s another hearty Instant Pot recipe for ya! It’s so fragrant and sweet, can be eaten alone or served with a side serving of rice! Recipe below.

(makes approx. 8 servings)


  • 1 tbsp EVOO

  • 1 red onion, chopped

  • 1/2 cup ginger, chopped

  • 6 garlic cloves, minced

  • 3 pounds boneless skinless chicken thighs

  • 2 sweet potatoes, cubed

  • 3 carrots, chopped

  • 5 celery stalks, diced

  • 4 cups butternut squash, cubed

  • 3 tomatoes, chopped

  • 3 Cups chicken broth

Chicken marinade:

  • 2 tbsp curry powder

  • 1/2 tbsp garlic powder

  • Salt to taste

Seasoning in the pot:

  • 1 tbsp turmeric powder

  • 1/2 tbsp garlic powder

  • Salt and pepper to taste


  1. In a large mixing bowl, season the chicken with the chicken marinade and mix well. It's best if you want let it marinade for at least an hour.

  2. On saute mode, when the pot is hot, add oil and then onions, ginger and garlic. Stir for about two minutes or when the onions become translucent.

  3. Add in chicken and stir for 3-4 minutes. Add in carrots and sweet potatoes, continue stirring for another minute.

  4. Add in celery, butternut squash, tomatoes. Stir until well combined then add in turmeric powder, garlic powder and salt and pepper to taste. Pour in chicken broth and give it one last stir until everything is combined.

  5. Cook on "stew mode" for 12 minutes.

  6. Serve over rice or alone.

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