Chicken curry made in the instant pot

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Recipe of Favorite Chicken curry made in the instant pot

Chicken curry made in the instant pot

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Chicken curry made in the instant pot is one of the most well liked of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Chicken curry made in the instant pot is something which I’ve loved my whole life. They are fine and they look wonderful.

Many issues can more or less influence the style high quality of Chicken curry made in the instant pot, ranging from the kind of elements, then the number of contemporary substances, to tips on how to make and serve it. Don’t fear about getting ready scrumptious Chicken curry made in the instant pot at dwelling, as a result of so long as the methods, this dish generally is a particular deal with.

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The number of servings that may be served to make Chicken curry made in the instant pot is 5 Servings. So ensure that this portion is enough to serve for yourself and the one you love family.

So, this time, let’s try it, let’s vary Chicken curry made in the instant pot ourselves at dwelling. Staying with simple elements, this dish can provide benefits in serving to to keep up the health of our our bodies. You may make Chicken curry made in the instant pot utilizing 17 materials type and 6 manufacturing steps. This is find out how to make the dish.

So this is my chicken curry recipe which I make a couple times a months so the recipe is perfected! It’s also been passed on from my gran and mum
However this time I’m making and giving the steps on how to make this in the instant pot. You can also just make this in a pan on the cooker also

Components and spices that have to be Get to make Chicken curry made in the instant pot:

  1. 1 Whole Medium chicken cut medium pieces
  2. 3 tbspn Ghee or Butter
  3. Whole cloves 2
  4. Whole bay leaves 2
  5. 3/4 Whole Black Peppercorns
  6. Cinnamon stick 1/2
  7. Onion 3 small chopped
  8. Chilli powder 1tsp or to taste
  9. Green chilli paste 3/4tsp or to taste
  10. Garlic ginger paste 3 tsps
  11. 1 1/2 tsp Dhana Coriander powder
  12. 1 1/2 tsp cumin powder
  13. Salt 3/4 tsp or to taste
  14. 1/2 tsp harder (turmeric)
  15. 1 tsp Garam masala use right at the end
  16. Coriander fresh to garnish
  17. 3/4 tin chopped tomatoes (or passata equivalent)
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Steps to make to make Chicken curry made in the instant pot

  1. Add Ghee (you can use butter or oil instead if you prefer) to the IP (or pan) add the whole spices and put IP on Sauté function add the onions and brown… in the IP is so quick it will only take 5/6 mins….in the saucepan it will take 15/20 mins
  2. Then add the passata or tinned tomatoes and the powdered spices (except Garam Masala) plus salt garlic ginger and green chilli. Give this all a good stir. I do this part with the IP off as it’s still very hot from the onions cooking. Also add 1/2 cups of water depending on how much sauce you require
  3. Add chicken and stir. Put the instant pot on for 20 min on low pressure cook. The IP will cook for 20 mins then normally it cools for 20 mins…But I cancel cooking after 20 mins & would suggest you release the air yourself and check your curry as it will more then likely be done. Ive cooked it in IP 4 times now and it’s always done in 20mins for me.
  4. You will know it’s done when the oil sits on top of the sauce. If you feel it needs a few more mins just put the lid on for 5/6 mins while the IP is turned off it will still cook as the base is still very hot
  5. Once your happy your chicken is done add Garam masala and coriander
  6. Serve hot with rice naan/chappati
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