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Ninja Foodi Chicken Curry

Making a chicken curry in the Ninja Foodi is quick and simple to prepare and requires only 8 minutes of pressure cooking – you’ll be enjoying a tasty curry in less than 30 minutes!

How To Make Chicken Curry In A Ninja Foodi

You can make any type of chicken curry in a Ninja Foodi – I went for a straightforward, very quick and easy style – I don’t pretend that this is an authentic Indian curry, but I love the simplicity of it.

If you have a favourite homemade curry recipe of your own you can adapt this one, using the cooking times as a guideline.

What You Need

The below measurements are based on 4 servings, you can adjust accordingly depending on your numbers.

  • 1tbsp oil – I used olive oil but you can also use coconut oil, or the oil variety you usually use
  • 1 onion & 2 cloves garlic
  • 4 chicken breasts (or boneless thighs), diced
  • 3 to 4 tbps curry powder of your choice – I used a general mixed medium curry powder but you could also use Tikka, or your favourite blend
  • 1 x red chilli
  • 1 x 400g tin of chopped tomatoes or passata
  • 1 tbsp tomato puree (optional)
  • 1 x 400g tin coconut milk

Making It

sauteeing the onion in the Ninja Foodi

Add the oil to the inner bowl of the Ninja Foodi and switch on the saute function. Add the chopped onions and saute for a few minutes until they begin to soften.

Add the diced chicken and continue to saute until the meat is sealed. Add 2 tbsp of curry powder and stir until the chicken is coated. Try not to let anything stick to the base of the bowl – if something does, deglaze the bowl with some hot water and scrape off with a wooden or silicone spatula or spoon (don’t use metal).

Switch off the saute function on the Ninja and add the remaining curry powder, sliced red chilli, tomatoes (or passata), tomato puree and just the liquid part of the coconut milk, reserving the cream.

Chicken in Ninja Foodi with coconut water and tomato passata

Stir everything together before placing the Ninja Foodi pressure cooker lid on and switching the valve to seal.

Choose the pressure cooker function and set it to high for 8 minutes.

While the Foodi is reaching pressure and cooking you can start to prepare any sides you are having.

What To Serve With Chicken Curry

Chicken curry can be served with a variety of sides;

  • Rice
  • Poppadoms
  • Naan Bread
  • Cucumber Raita

At the end of the pressure cooking time perform a quick release by switching the valve to vent and carefully removing the lid.

Switch the Ninja Foodi function to saute and stir in the reserved coconut cream. If the sauce is too thin, continue to saute it until it boils down a little.

Optionally garnish with some fresh coriander and serve with your favourite choice of side.

Chicken curry made in the Ninja Foodi served on a plate with white rice and naan bread.

How To Store Chicken Curry

storing chicken curry in containers

Once the chicken curry has cooled down, store it in an airtight container in the fridge for up to 3 days, or in the freezer for 3 months.

Related: Ninja Foodi Recipes

Chicken curry on a plate with white rice and naan bread

Ninja Foodi Chicken Curry

Yield: 4
Prep Time: 10 minutes
Cook Time: 8 minutes
Additional Time: 10 minutes
Total Time: 28 minutes

Making a chicken curry in the Ninja Foodi is quick and easy to do - and better still, it's ready in under 30 minutes, what's not to love?!

Ingredients

  • 1 tbsp oil
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 4 chicken breasts (or boneless thighs), diced
  • 3 to 4 tbps curry powder of your choice
  • 1 x red chilli, sliced
  • 1 x 400g tin of chopped tomatoes or passata
  • 1 tbsp tomato puree (optional)
  • 1 x 400g tin coconut milk

Instructions

  1. Switch the saute function on and add the oil. When it has heated up, add the chopped onions and cook for a few minutes until they begin to soften.
  2. Add the chicken and continue to saute until the meat is sealed. Add 2 tbsp of curry powder and stir until the chicken is coated. Try not to let anything stick to the base of the bowl – if something does, deglaze the bowl with some hot water and scrape off with a wooden or silicone spatula or spoon (don’t use metal).
  3. Switch off the saute function on the Ninja and add the remaining curry powder, sliced red chilli, garlic, tomatoes (or passata), tomato puree and just the liquid part of the coconut milk, reserving the cream.
  4. Stir everything together before placing the Ninja Foodi pressure cooker lid on and switching the valve to seal. Choose the pressure cooker function and set it to high for 8 minutes.
  5. At the end of the pressure cooking time perform a quick release by switching the valve to vent and carefully removing the lid.
  6. Switch the Ninja Foodi function to saute and stir in the reserved coconut cream. If the sauce is too thin, continue to saute it until it boils down a little.
  7. Optionally garnish with some fresh coriander and serve with your favourite choice of side.

Notes

Use your favourite curry powder - I used a general medium curry powder.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 606Total Fat: 38gSaturated Fat: 23gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 127mgSodium: 603mgCarbohydrates: 18gFiber: 3gSugar: 5gProtein: 50g

Did you make this recipe?

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Rachel Hale

Wednesday 25th of May 2022

I think you forgot the garlic. I just bunged it in with the onions and it was lovely.

Celia

Tuesday 1st of March 2022

Thank you for curry recipe will try that out at the weekend. Have a small problem though. I have a Ninja 14 in 1 smartlid. On the Steam Chart it says 500g pots cut into 2.5cm bits with out water in pot takes 3-8 mins.on the reversible rack. I did this last night by putting foil then pots on rack but after 8 mins they were still raw. What did I do wrong?? Celia

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