Instant Pot Chicken Curry



This Indian Instant Pot chicken curry is flavorful and creamy and is sure to please any Indian Curry lover.

Ingredients
3 tbsp butter or ghee
1 large bay leaf
2 inch piece of cinnamon stick
1/2 tsp cumin seeds
2 cups onions chopped fine
1 Tbsp minced garlic
1 Tbsp minced ginger
2 Tbsp tomato paste
1 1/2 Tbsp coriander powder
3/4 tsp turmeric powder
3/4 tsp ground black pepper
3/4 tsp Kashmiri chili powder or cayenne (or to taste)
1 1/2 tsp salt or to taste
3 lbs chicken thighs or drumsticks bone-in
2 cups potato cut into 1 1/2 inch cubes
1/2 cup water or chicken broth
1 1/2 tsp garam masala
2 Tbsp cashew paste **
1/4 cup chopped cilantro

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 and cook in 'Manual' or 'Pressure Cook' mode for 9 minutes. (Make sure steam release handle is in Sealing position)
Do a Quick Release.
Add cubed potatoes and garam masala to chicken and stir gently.
Cook in 'Manual' or 'Pressure Cook' mode for 6 minutes. (Make sure steam release handle is in Sealing position)

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