Instant Pot Chicken Curry
Instant Pot Chicken Curry is a delicious and easy recipe with lots of flavour. This is my family's favourite chicken curry. You can make this dish quickly at home with simple ingredients.
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Servings: 4
Equipment
- Instant Pot
Ingredients
- Chicken – 500grams with bones
- Oil – 2 to 3 tbsp
- Fennel seeds – 1tsp
- Chopped onion – 1 big one
- Tomatoes – 2 medium chopped
- Ginger garlic paste – 1tbsp
- Red chilli powder – 2tsp
- Coriander powder – 2stp
- Turmeric powder – 1tsp
- Cumin powder – 1tsp
- Garam masala – 1 tsp
- Cloves– 3
- Cinnamon -½inch
- Bay leaf -1
- Coriander leaves
- Salt to taste
Instructions
- Place the inner pot inside the Instant Pot.
- Switch on the sauté mode. Once the inner pot is hot, add oil.
- Add cloves, cinnamon, bay leaf and fennel seeds. Stir it.
- Next, add chopped onions and fry until onion turns into translucent.
- Then add ginger garlic paste and sauté well for 2-3 minutes until raw smells go out.
- Add chopped tomatoes and sauté till they are cooked well.
- Next, add cleaned chicken and stir well.
- Add turmeric, red chilli powder, coriander powder and cumin powder. Stir well.
- Now adjust the sauté mode to low and sauté the chicken for 2-3 minutes.
- Cover the instant pot with glass lid and cook for 5minutes.
- Then add salt as per your taste and sauté well.
- Add 1 cup of water and Check for seasoning and add more salt if needed. Mix well.
- Cancel the sauté mode. Close the lid and keep the valve in sealing mode.
- Select pressure cook mode and set to high pressure for 5 minutes.
- Once the cooking is done, allow the pressure to release naturally for 10 minutes, followed by quick pressure release.
- Open the lid and add garam masala. Stir well.
- Again, Switch on the Saute mode and cook for 2-3 minutes or until the thickness you want for your gravy.
- Add finely chopped coriander leaves and mix well.
- Cancel the saute mode. Remove the inner pot.
- Enjoy tasty and delicious chicken curry with steamed rice, pulao or roti.
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