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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