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Chicken curry made in the instant pot cuisine is really a dish that’s classified as an easy task to make. through the use of components which are common around you, you may make it in simple actions. You may make it for family or friends events, and it could be shown at numerous public functions actually. I am certain you will see lots of people who just like the Chicken curry made in the instant pot dishes which you make.
Make Easy Instant Pot Chicken Curry (Pressure Cooker Chicken Curry) with pantry ingredients! A simple Chicken Curry made in the Instant Pot. Prepared in a simple onion-tomato gravy with the aroma of whole spices.
Alright, don’t linger, let’s approach this chicken curry made in the instant pot formula with 17 components which are surely easy to have, and we have to process them at the very least through 6 actions. You should commit a while on this, so the resulting food could be perfect.
Composition Chicken curry made in the instant pot:
- Require 1 Whole Medium chicken cut medium pieces
- Prepare 3 tbspn - Ghee or Butter
- Make ready Whole cloves 2
- Need - Whole bay leaves 2
- Get 3/4 Whole Black Peppercorns
- Prepare of Cinnamon stick 1/2
- Prepare Onion 3 small chopped
- Make ready Chilli powder 1tsp or to taste
- Give of Green chilli paste 3/4tsp or to taste
- Prepare - Garlic ginger paste 3 tsps
- Provide 1 1/2 tsp - Dhana Coriander powder
- Provide 1 1/2 tsp - cumin powder
- Provide for Salt 3/4 tsp or to taste
- Prepare 1/2 tsp harder (turmeric)
- Take 1 tsp for Garam masala use right at the end
- Require Coriander fresh to garnish
- Get 3/4 tin of chopped tomatoes (or passata equivalent)
Ingredients for making Instant Pot Chicken Curry. This curry is made in a few simple steps using the Instant Pot. You could make it in any pressure cooker that you have. Start by mixing the salt and yogurt with the cleaned chicken pieces and keep aside.
Chicken curry made in the instant pot how to cook:
- Add Ghee (you can use butter or oil instead if you prefer) to the IP (or pan) add the whole spices and put IP on Sauté function add the onions and brown… in the IP is so quick it will only take 5/6 mins….in the saucepan it will take 15/20 mins
- Then add the passata or tinned tomatoes and the powdered spices (except Garam Masala) plus salt garlic ginger and green chilli. Give this all a good stir. I do this part with the IP off as it’s still very hot from the onions cooking. Also add 1/2 cups of water depending on how much sauce you require
- Add chicken and stir. Put the instant pot on for 20 min on low pressure cook. The IP will cook for 20 mins then normally it cools for 20 mins…But I cancel cooking after 20 mins & would suggest you release the air yourself and check your curry as it will more then likely be done. Ive cooked it in IP 4 times now and it’s always done in 20mins for me.
- You will know it’s done when the oil sits on top of the sauce. If you feel it needs a few more mins just put the lid on for 5/6 mins while the IP is turned off it will still cook as the base is still very hot
- Once your happy your chicken is done add Garam masala and coriander
- Serve hot with rice naan/chappati
This is a rich, creamy coconut curry dish that comes together quickly in an Instant Pot®. Customize the taste by using more or less curry powder and sugar. Perfect Instant Pot Butter Chicken Curry - A vibrant and tantalizing butter chicken curry recipe that is made in just minutes using your pressure cooker! This flavorful classic Indian butter chicken recipe is sure to be a hit with your family. This delicious and aromatic Instant Pot chicken curry recipe is made with Indian tomato and onion based sauce and thickened with creamy yoghurt.
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