INSTANT POT CHICKEN CURRY
A simple & easy chicken curry that goes perfectly with rice and rotis alike, is a definite crowd pleaser. This is a perfect dish for when guests arrive on short notice
Servings: 4
Calories: 366kcal
Ingredients
- 2 lbs bone-in skinless chicken thighs cut into small pieces
- 2 bay leaves
- 1 inch cinnamon stick
- 4 green chilies sliced
- 4 large cloves of garlic minced
- 1 inch piece of ginger minced
- 1 large onion finely chopped
- 2 medium tomatoes finely chopped
- 1 cup cilantro leaves finely chopped
- ¼ tsp turmeric
- 2 tbsp garam masala powder
- 1 tbsp Kashmiri red chili powder
- 5 tbsp oil
- salt to taste
Instructions
- Start the Instant pot on sauté mode and add oil to it.
- Add the bay leaves, cinnamon, green chilies and ginger-garlic and sauté for a minute.
- Add the onions and sauté for 6 minutes.
- Once the onions are cooked, add the tomatoes and cilantro and sauté for 4 more minutes.
- Add the powdered spices, sauté for 2 minutes.
- Add the cleaned chicken pieces and sauté for 2 minutes.
- Cancel sauté mode.
- Add 1 cup of water, seal the instant pot and set the instant pot on high pressure.
- Cook on high pressure for 8 minutes.
- Release the pressure when done.
- Garnish with fresh cilantro leaves and serve hot with steamed rice or rotis!
Video
Notes
1. You could use whole chicken pieces as well. This recipe uses bone-in pieces, so cooking time is according to that.
2. Adjust the quantity of green chilies per your liking.
3. Use of fresh ginger and garlic instead of using store bought ginger garlic paste will elevate the flavor of this dish.
4. If you wish to reduce the quantity of the gravy, continue to cook on sauté mode after the chicken is cooked for 5-7 minutes.