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    Instant pot chicken karahi

    November 15, 2021 by Andy Leave a Comment

    Jump to Recipe Jump to Video Print Recipe

    My instant pot chicken karahi is a simple to make version of this classic curry. Ready from start to finish in just over half an hour.

    Instant pot chicken karahi

    Instant pot chicken karahi

    My instant pot chicken karahi is a simple to make version of this classic curry. Ready from start to finish in just over half an hour.
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Keyword: Instant pot chicken karahi, instant pot chicken karahi recipe, Instant pot karahi chicken, Instant pot karahi chicken recipe
    Prep Time: 5 minutes minutes
    Cook Time: 8 minutes minutes
    Leave under pressure: 8 minutes minutes
    Servings: 6
    Calories: 539kcal

    Ingredients

    Pot in pot rice

    • 500 g Basmati rice (rinsed and drained)
    • 750 ml Cold water
    • 1 tsp Salt

    Curry

    • 3 tbsp Ghee Most high temperature oils will work well.
    • 2 Whole Onions (roughly chopped)
    • 4 Cloves Garlic (roughly chopped)
    • 2 tbsp Ginger (around a large thumb sized piece roughly chopped)
    • 700 g Chicken breast (diced) Thigh will also work.
    • 1 Whole Red pepper (sliced)
    • 1 tbsp Kashmiri chili powder
    • 2 tsp Garam masala
    • 2 tsp Ground cumin
    • ½ tsp Turmeric
    • Season to taste
    • 400 g Tinned tomatoes
    • 125 ml Water
    • 1 Bunch Coriander (cilantro) To garnish.
    Metric - US Customary

    Instructions

    • Rinse and wash the rice under a cold tap until the water runs clear. Set aside.
    • Set the pot to saute and add the oil.
    • Add the onions and fry until softened (around 3 minutes).
    • Now add the garlic and ginger followed by the chicken which needs to be roughly browned (around 3 minutes).
    • Add all of the other ingredients except the coriander (cilantro).
    • If you are doing pot in pot rice, add a tall trivet followed by the rice in a suitable container. Add the water and salt to the rice.
    • Put the lid on and set to high pressure for 8 minutes. When the time is up, leave under pressure for a further 8 minutes.
    • After the pin has dropped, remove the rice and the trivet.
    • Stir the curry and serve over the rice with a garnish of coriander (cilantro).

    Video

    Nutrition

    Calories: 539kcal | Carbohydrates: 74g | Protein: 32g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 647mg | Potassium: 791mg | Fiber: 3g | Sugar: 3g | Vitamin A: 678IU | Vitamin C: 9mg | Calcium: 72mg | Iron: 3mg

    If you want the sauce thicker, just set the pot to saute for a while and reduce until the desired consistency is reached.

    For some interesting history about the origin of chicken karahi, please click here.

    I hope you have enjoyed my recipe for instant pot chicken karahi. Please take a look at some of my other curry recipes:

    • Instant pot madras
    • Instant pot dump and go curry
    • Instant pot chicken jalfrezi

    For any comments, questions or suggestions, please leave them in the box below and I would be delighted to help.

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    Instant pot Jamaican chicken curry »

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