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    Instant pot madras

    August 17, 2021 by Andy Leave a Comment

    Jump to Recipe Jump to Video Print Recipe

    My instant pot madras is a super spicy copy of the takeaway classic. Warning - this one is HOT!

    This is one of the tastiest curry's you will ever try and it's ready in a little over 30 minutes.

    Instant pot madras

    Instant pot madras

    Instant pot madras

    My instant pot madras is a super spicy copy of the takeaway classic. Warning - this one is HOT!
    Print Pin Rate
    Course: Main Course
    Cuisine: English, Indian
    Keyword: instant pot chicken madras, instant pot chicken madras recipe, Instant pot hot curry, instant pot madras, Instant pot madras curry, instant pot madras recipe, Instant pot spicy curry
    Prep Time: 10 minutes minutes
    Cook Time: 8 minutes minutes
    Leave under pressure: 8 minutes minutes
    Servings: 6
    Calories: 374kcal

    Ingredients

    • 4 tbsb Oil I used groundnut, but most oils will work well.
    • 6 Whole Dried chilies I used birds eye.
    • 10 Whole Cardamon pods
    • 10 Whole Cloves
    • 1 tsp Cumin seeds
    • 1 tsp Fennel seeds
    • 1 tsp Mustard seeds
    • 1 tsp Chili flakes
    • 3 medium Onions (roughly chopped)
    • 2 tbsp Ginger (around a thumb sized piece roughly chopped)
    • 9 Cloves Garlic
    • 3 tbsp Madras curry powder
    • 3 tbsp Coriander powder
    • 2 tsp Turmeric
    • Season to taste
    • 908 g Chicken breast (diced)
    • 800 g Tinned tomato
    • 1 Whole Lemon (juiced) Lime would also work.
    • 250 ml Water (boiling)
    • 3 tbsp Tomato puree
    • Handful Fresh coriander
    Metric - US Customary

    Instructions

    • Set the pot to sauté and add the oil.
    • Add the chilies, cardamon pods, cloves, cumin seeds, fennel seeds, mustard seeds and chili flakes. Toast for a few seconds before adding the onions.
    • Fry the onions until softened (around 5 minutes) and then add the ginger and garlic.
    • Add the dried spices and season to taste.
    • Now add the chicken and coat with the onion mixture.
    • Add the tomatoes, lemon juice and water. Stir together and deglaze the pot if necessary.
    • Now add the tomato purée. DO NOT STIR.
    • Put the lid on and set to high pressure for 8 minutes. When the time is up, leave under pressure for another 8 minutes and then do a quick release.
    • When the pin drops, remove the lid and set the pot to sauté. Leave the curry simmering until it reaches the consistency you require (I left it for 5 minutes).
    • Serve with boiled rice or Naan bread garnished with the coriander and enjoy..

    Video

    Nutrition

    Calories: 374kcal | Carbohydrates: 25g | Protein: 37g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 374mg | Potassium: 1265mg | Fiber: 8g | Sugar: 9g | Vitamin A: 775IU | Vitamin C: 22mg | Calcium: 137mg | Iron: 5mg

    You could use bone in chicken thighs instead of breast. Just cook for an extra 2 minutes.

    For some history of madras curry, please click here.

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

    • Instant pot chicken jalfrezi
    • Instant pot chicken tikka masala
    • Instant pot chicken dopiaza
    • Instant pot dump and go curry

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

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