This
valid Indian Instant Pot chicken curry is a heavenly family formula. Made with
bone-in chicken, the Instant Pot concocts delicate chicken with loads of
flavor. Presently you can skirt takeout and make this simple chicken curry
formula at home, without any preparation in a matter of moments.
One
of the primary dishes I needed to evaluate when I originally got my Instant Pot
was my mother's Indian chicken curry. In case you're searching for a tasty
Instant Pot Indian formula that is certain to if it's not too much trouble
you've discovered it!
Numerous
individuals who've just had Indian food in a café might be astounded to see
Indian chicken curry with potatoes. Be that as it may, potatoes are a typical
expansion to chicken curry plans made in Indian kitchens. Check it out
Ingredients
- 1 large bay leaf
- 3 tbsp butter or ghee
- 2 inch cinnamon stick
- 2 cups onions - chopped fine
- 1/2 tsp cumin seeds
- 1 Tbsp minced garlic
- 2 Tbsp tomato paste
- 1 Tbsp minced ginger
- 1 1/2 Tbsp coriander powder
- 3/4 tsp black pepper
- 3/4 tsp turmeric powder
- 3/4 tsp Kashmiri chili powder - or cayenne (or to taste)
- 3 lbs chicken thighs or drumsticks - bone-in
- 1 1/2 tsp salt - or to taste
- 2 cups potato - cut into 1 1/2 inch cubes
- 1 1/2 tsp garam masala
- 1/2 cup water or chicken broth
- 1/4 cup chopped cilantro
- 2 Tbsp cashew paste **
Instructions
- In Saute mode, melt 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 golden brown, about 7 minutes.
- Add tomato paste mixed with 2 Tbsp water and stir.
- Saute until tomato paste is cooked, about 3 minutes. 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, cayenne, salt and stir till fragrant.
- In Saute mode, add chicken pieces and stir to coat with spice mixture.
- Add 1/2 cup water or chicken broth.
- Close the lid and pressure cook on High Pressure for 9 minutes.
- Do a Quick Release of pressure. [Read More: The Different Pressure Release Methods].
- Open the lid and add cubed potatoes and garam masala to chicken and stir gently.
- Close the lid and pressure cook on High Pressure for 6 minutes.
- Do a Quick Release.
- Open the lid and add cashew paste, stir the chicken curry and heat through in Saute mode.
- Turn off the Instant Pot, sprinkle chicken curry with cilantro and serve with Instant Pot basmati rice, bread or naan.
