David’s Chicken Curry

David’s Indian chicken Curry

Instant Pot Indian Curry

  • Turn instant pot on manual medium heat
  • Add
  • 3 tablespoon butter or ghee
  • 1 large bay leaf
  • 2 inch cinnamon stick
  • 1/2 teaspoon cumin seeds
  • Cook 2-3 minutes to bloom spices
  • Add
  • 2 cups onions chopped fine
  • 1 tbsp. garlic minced
  • 1 tablespoon Ginger minced
  • Cook over medium heat 5-7 till carmelization starts
  • Add
  • 2 tablespoon tomato paste
  • Two tbsp. water
  • Cook 2 minutes, add more water if gets dry
  • Turn off heat and add
  • 1 1/2 tablespoons coriander powder
  • 3/4 teaspoons turmeric powder
  • 3/4 teaspoons ground black pepper
  • 3/4 teaspoon Indian chili powder or cayenne, or to taste
  • 1 1/2 teaspoon salt or to taste
  • Stir two minutes with heat off to bloom spices turn on medium heat
  • Add
  • 4 pounds boneless skinless chicken thighs stir to coat
  • Add
  • 1 cups potato cut into 1 1/2 inch cubes
  • 1/2 cup Water or chicken broth
  • 1 1/2 teaspoon garam masala
  • Stir
  • Cook on manual 6 minute then quick release
  • Add
  • 2 tablespoons cashew paste
  • 1/2 cup of coconut cream
  • Turn heat to high stir gently for two minutes till thickened
  • Serve over Jasmin rice and a side of Naan bread.
  • Enjoy!
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