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    Instant pot chicken curry

    July 13, 2020 by Andy Leave a Comment

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    Welcome to my recipe for instant pot chicken curry. Perfect for a weeknight meal when you feel like something spicy.

    Instant pot chicken curry

    Instant pot chicken curry

    Welcome to my recipe for instant pot chicken curry. Perfect for a weeknight meal when you feel like something spicy.
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Keyword: Easy instant pot chicken curry recipe, Instant pot chicken curry, Instant pot chicken curry recipe
    Prep Time: 10 minutes
    Cook Time: 8 minutes
    Leave under pressure: 8 minutes
    Servings: 6
    Calories: 401kcal

    Ingredients

    • 3 tbsp Ghee Coconut or vegetable oil would also be ok.
    • 2 Medium Onions (roughly chopped)
    • 6 Cloves Garlic (roughly chopped)
    • 1 Whole Chili (roughly chopped)
    • 10 Whole Cloves
    • 6 Whole Cardamom pods
    • 3 Whole Bay leaves
    • 700 g Chicken breast (diced) Thigh would also work.
    • 2 tsp Garam masala
    • 2 tsp Cumin
    • 2 tsp Chili powder
    • 1 tsp Ginger
    • 1 tsp Turmeric
    • 1 tsp Coriander powder
    • Season to taste
    • 400 ml Tinned tomatoes
    • 400 ml Coconut milk
    • 2 tbsp Cornflour
    • 1 Bunch Coriander (cilantro) To garnish.
    Metric - US Customary

    Instructions

    • Add the ghee to the instant pot and set to saute. When its hot add the onions.
    • Fry the onions for around 10 minutes and then add the garlic, chili, cloves, cardamom pods and bay leaves. Fry for another minute.
    • Now add the chicken and all the dried spices. Coat the chicken with the spices and season to taste.
    • Add the tinned tomatoes and the coconut milk. Stir everything together and put the lid on. Set to manual, high pressure for 8 minutes.
    • Leave under pressure for a further 8 minutes before removing the lid.
    • Set the pot to saute and remove approximately 3 tbsp of the liquid to a bowl. Add the cornstarch and mix together. Now add the mixture back to the pot and stir together. Bring to the boil in order to thicken the sauce.
    • Stir together and serve with a garnish of coriander.

    Video

    Nutrition

    Calories: 401kcal | Carbohydrates: 17g | Protein: 29g | Fat: 26g | Saturated Fat: 18g | Cholesterol: 94mg | Sodium: 256mg | Potassium: 913mg | Fiber: 4g | Sugar: 5g | Vitamin A: 575IU | Vitamin C: 13mg | Calcium: 84mg | Iron: 5mg
    « Instant pot chicken fajita pasta
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