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The ingredients needed to prepare Chicken curry made in the instant pot:
- Use 1 Whole Medium chicken cut medium pieces
- Get 3 tbspn Ghee or Butter
- Take Whole cloves 2
- Provide Whole bay leaves 2
- Get 3/4 Whole Black Peppercorns
- Use Cinnamon stick 1/2
- Take Onion 3 small chopped
- Provide Chilli powder 1tsp or to taste
- You need Green chilli paste 3/4tsp or to taste
- You need Garlic ginger paste 3 tsps
- Take 1 1/2 tsp Dhana Coriander powder
- Prepare 1 1/2 tsp cumin powder
- Prepare Salt 3/4 tsp or to taste
- Get 1/2 tsp harder (turmeric)
- You need 1 tsp Garam masala use right at the end
- Prepare Coriander fresh to garnish
- You need 3/4 tin chopped tomatoes (or passata equivalent)
Instructions to make Chicken curry made in the instant pot:
- 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
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