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Chicken Corn Curry

chicken corn curry

Chicken Corn Curry

5 from 11 reviews
Pin Recipe Print Recipe
Course Main Course
Cuisine Indian


  • 1 ½ pounds boneless and skinless chicken thighs quartered
  • 1 ½ teaspoons salt
  • 1 teaspoon garam masala
  • 1 teaspoon paprika
  • ½ teaspoon roasted cumin powder
  • teaspoon cayenne
  • 1 16 ounce package frozen sweet yellow corn
  • 1 cup onion masala 4 frozen cubes
  • ½ cup water

Add later:

  • ¼ cup heavy cream
  • 1 tablespoon crushed fenugreek leaves kasoori methi
  • Cilantro garnish


  • Add the chicken to the instant pot. Sprinkle the spices on top of the chicken (this will give it color). Then add the frozen corn, onion masala, and water to the pot.
    how to make chicken curry
  • Secure the lid, close the pressure valve and cook for 5 minutes at high pressure.
  • Naturally release pressure for 10 minutes, then open the lid, add the heavy cream, fenugreek leaves and mix well.
    how to make chicken curry
  • Garnish with cilantro and serve.
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