Chicken Chicken Curry Healthy Recipes Indonesian Instant Pot Dump & Go

Instant Pot Indonesian Curry Chicken- Kary Ayam | 10 Minute Dump & Go Recipe

Aromatic & delicious curry chicken…

“Kari Ayam” is a popular Indonesian chicken curry dish. It is known for its rich and aromatic flavors, combining Indonesian spices with coconut milk.

This was the first time I’ve tried an Indonesian dish in the Instant Pot. I improvised the recipe & made it dump & go. I was truly blown away by the aroma & flavor of this dish.

Kaffir lime leaves are the star ingredient, they will impart an absolutely nice fragrance & taste to this dish, so ensure to add those.

Here’s a basic recipe for Indonesian Kari Ayam that can be made effortlessly in the Instant Pot.

I enjoyed this curry with 10 minute Instant Pot Mixed Vegetable Pulao, here is the recipe


Instant Pot Indonesian Curry Chicken- Kary Ayam Recipe | 10 Minute Dump & Go
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Indonesian
Serves: 5 people
  • Bone-in chicken pieces- 6 to 8, or use chicken drumsticks
  • Onion, chopped- 1
  • Garlic, chopped- 4 cloves
  • Tomatoes, chopped- 2
  • Kaffir lime leaves- 4 to 5 (must add)
  • Curry leaves- 10 leaves (optional)
  • Turmeric powder- ½ tbsp
  • Star anise- 1
  • Dried red chili paste- ½ to 1 tbsp (based on your spice level)
  • Water- ½ cup
  • Salt- 1½ tsp
  • Coconut milk, thick- ½ cup
  1. I've taken 6 bone-in chicken pieces, for better taste use bone-in chicken. Chicken drumsticks can also be added.
  2. Dried red chili paste, you can either buy the paste from the Asian store or soak 3 dried red chilies in hot warm water for 15 minutes & puree it along with little water.
  3. Based on your spice level you can add the chili paste, ½ to 1 tbsp.
  4. Don't skip adding Kaffir lime leaves, these leaves make this curry absolutely aromatic.
  5. To the stainless steel pot, add chicken, onion, garlic, kaffir lime leaves, curry leaves, turmeric powder, star anise, chili paste, tomatoes, water & salt.
  6. In the Instant Pot, ½ cup water is enough. While pressure cooking liquid will ooze out of the onions/tomatoes & chicken.
  7. Don't add the coconut milk while pressure cooking, will add afterward.
  8. Combine everything well & close the pot with the lid.
  9. Select pressure cook setting, set the time to 10 minutes at high pressure.
  10. After 10 minutes of pressure cooking, let the pressure release naturally for 10 minutes & then do a quick pressure release.
  11. The aroma from this curry is just mesmerizing.
  12. Add the thick coconut milk, combine well.
  13. Pot is hot so don't have to cook in saute setting.
  14. Let the inner pot sit in the main pot for a few minutes & keep it covered.
  15. Serve in a bowl & enjoy with basmati rice, jasmine rice or 10 minute Instant Pot vegetable pulao.
Potatoes cut into large chunks can also be added.



Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...