Chicken Curry in the Instant Pot

Standard

This was so tasty and you can control the spice by adjusting the amount of cayenne pepper. I, personally, like it a little spicy but not too much.

Ingredients

1 lb boneless chicken breasts, cut into small bite size pieces

3 T olive oil

1 T minced ginger

5 cloves garlic, minced

1 onion, diced

2 tomatoes, diced

1/2 cup water

1 T lemon juice

1 whole dried chili pepper

1/4 cup chopped cilantro

Whole spices (use whichever you have on hand – these are completely optional)

1 black cardamom

2 bay leaves

6 cloves

6 black peppercorns

1/2 tsp cumin seeds

Spices

2 tsp coriander powder

1/4 tsp cayenne (or to taste)

1/2 tsp Garam masala

1/4 tsp turmeric

1 tsp salt

Directions

Heat the Instant Pot with the sauté feature. Add the oil. Add the whole spices and sauté for 30 seconds.

Add the chili pepper, onions, garlic and ginger. Sauté for about 4 minutes. Stir occasionally until until golden brown.

Add the chopped tomatoes and the spices. Sauté for another 4 minutes, stirring occasionally.

Add the chicken and sauté for 2 minutes. Add the water and stir, scraping up any bits stuck to the bottom.

Put the lid on and change the setting to Pressure cook. Cook for 5 minutes.

When done, release the pressure. Add the lemon juice.

Serve over rice and garnish with cilantro.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s