Cooked - Instant Pot Chicken Curry

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Instant Pot Chicken Curry

4.0

0.25 cup ghee or vegetable oil

1 yellow onion, thinly sliced (2 cups)

Kosher salt and freshly ground black pepper

1 tablespoon grated fresh ginger (from a 2-inch peeled piece)

1 tablespoon grated garlic (from 4 cloves)

2 tablespoons tomato paste

2 teaspoon cumin seeds, lightly crushed

2 teaspoon coriander seeds, lightly crushed

1 teaspoon Spanish paprika

0.5 teaspoon chili powder

1 cinnamon stick

0.75 cup low-sodium chicken broth or water

2 pounds boneless skinless chicken thighs, cut into 1-inch pieces

Steamed rice, warmed flatbread, yogurt, fresh cilantro leaves, and lime wedges, for serving

Cook onion: Melt ghee in a 6-quart multicooker set to the high "Sauté" setting. Add onion and season with salt and pepper. Cook, stirring often, until soft and golden brown, 10 to 12 minutes.
Add spices: Add ginger, garlic, tomato paste, cumin, coriander, paprika, chili powder, and cinnamon stick; cook, stirring, until fragrant, 1 to 2 minutes.
Add broth: Stir in broth.
Season chicken and add to pot: Toss chicken with 1 teaspoon salt and ¼ teaspoon pepper; add to pot.
Pressure cook and serve: Secure lid of multicooker; adjust vent to seal. Cook on high "Pressure Cook" setting for 4 minutes. Once time is complete, turn off machine and manually release pressure; carefully remove lid. Serve curry over steamed rice with warmed flatbread, yogurt, cilantro leaves, and lime wedges on the side.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍛Curry

Cuisine🇮🇳Indian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 47 weeks ago

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