Instant Pot chicken curry with potatoes
Indian cuisine · Curries With Bumbi · ♥ 160 likes · 8.2K views · 5 min video
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Ingredients
Method
Techniques
- 10 cloves garlic cloves
- 945 g bone-in chicken pieces
- 311 g chopped tomatoes
- 3 inch ginger
Blend the ginger, garlic and green chili with a few tablespoons of water to a fine paste.
- 1 whole green chili
- water
- 1 whole onion
- 3 whole potatoes
Slice the onion. Pierce the potatoes with a fork, halve them and hold in a bowl of water so they do not brown.
- 5 tbsp oil
Set the Instant Pot to saute; when hot add the oil, then the bay leaf and cinnamon stick for a second or two.
- 1 whole dry bay leaf
- 1 whole cinnamon stick
- ¼ tsp salt
Add the onions and a quarter teaspoon of salt to draw out moisture; stir until softened, about 8 to 10 minutes.
Add the ginger-garlic-chili paste and fry about two minutes.
- 1 tbsp paprika
- ½ tsp red chili powder
- 1 tsp turmeric powder
- 1½ tsp salt
Add the tomatoes, paprika, red chili powder, turmeric and salt; stir to coat. Add the sugar and stir until the tomatoes are soft and most of the liquid has evaporated.
Tomatoes and ground spices
- ½ tbsp sugar
- 1 tsp homemade garam masala powder
Add the potatoes and garam masala, mix, then the hot water.
- 1 cup hot water
Lock the lid, set to sealing, cancel saute and run the poultry function.
Potatoes, garam masala and pressure cooking