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
Pot in pot rice
- 500 g Basmati rice (rinsed and drained)
- 750 ml Cold water
- 1 tsp Salt
- 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.
- 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).
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:
For any comments, questions or suggestions, please leave them in the box below and I would be delighted to help.