Instant Pot Chicken Curry | Pressure Cooker Chicken Curry | Chicken Curry Recipe | How To Make Chicken Curry | Instant Pot Curry | Chicken Gravy Recipe | Chicken Recipe | Chicken Curry With Coconut Milk
Ingredients for Instant Pot Chicken Curry:
(Tsp- Teaspoon; Tbsp- Tablespoon )
– Chicken, curry cut with bones- 1 kg (2 lbs)
Whole Spices:
– Green Cardamom- 5-6
– Cloves- 5-6
– Cinnamon- 2
– Star Anise- 1.5
Spice Powders:
– Turmeric Powder- 3/4 tsp
– Red Chilli Powder- 1 tsp
– Kashmiri Chilli Powder- 2 tsp
– Curry Powder- 3 tsp
– Garam Masala Powder- 3/4 tsp
Other Ingredients:
– Onions chopped – 3 medium (225 gms)
– Ginger Garlic paste- 3 tsp
– Tomatoes, sliced – 2 medium (150 gms)
– Green Chillies, slit- 3
– Coconut milk- 1 US cup, around 225 ml
– Oil- 4 tbsp
– Coriander leaves, chopped- 2-3 tbsp
Preparation:
– Chop the onions and slice the tomatoes. Also slit the green chillies and chop the coriander leaves.
– For the coconut milk, you can use readymade coconut milk available in tetrapack or can. You can also use coconut milk powder to be mixed in water and used.
Process :
– In case you’re using an Instant Pot, choose the Sauté function (Normal) and keep at the default time of 30 mins.
– Now heat oil and add the whole spices. Give a stir and then add the chopped onions. Continue frying on the same heat for 9-10 mins till light brown.
(For Pressure Cooker or Pan/Kadhai, fry on medium heat for 10 mins till light brown.)
– Press the Sauté function to choose the heat level to “Less”. Now add the Ginger Garlic paste, give a mix and fry on low heat for 2 mins.
( For Pressure Cooker/pan fry on low heat for 2 mins.)
– Add the chicken pieces, give a stir and change heat level to Normal by pressing the Sauté function.
– Stir and fry the chicken pieces for 2-3 mins till colour changes to white.
(For Pressure Cooker/pan, stir and fry on high heat for 2-3 mins till the colour has changed)
– Now add the spice powders and 3 tbsp water, mix and fry on Normal heat level for 3-4 mins.
(In case of Pressure Cooker/ pan, mix & fry on medium heat for 4 mins)
– Add the sliced tomatoes and 2 tsp salt and fry on Normal heat level for around 3 mins till tomatoes are soft.
(In case of Pressure Cooker/ pan, fry on medium heat for around 3 mins till tomatoes are soft.)
– Now add the coconut milk, 150 ml water and the slit green chillies and give a mix.
– Cancel Sauté function in instant pot.
For Instant Pot,
1. Close the lid and turn into the lock position
2. Make sure the venting valve in sealing position.
3. Select the pressure cook function and set it for 10 mins
4. The countdown will start once the pressure has built up.
5. Pressure Cook in normal mode for 10 mins.
6. Tune the venting valve to release the pressure
– Open lid and garnish with chopped coriander leaves
– Simmer for 2-3 mins on sauté function (Normal)
(In case using Pressure cooker, pressure cook for 2 whistles- High heat till 1st whistle + 1 whistle on low heat around 10 mins)
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