Instant Pot Chicken Curry

• portions: 6 servings
• temps actif: 15 minutes
• temps total: 1 hour 5 minutes

Ingrédients

6 chicken legs and thighs (skinless, bone-in)

2 teaspoons ghee (or use vegetable oil)

2 onions (chopped)

2 teaspoons ginger-garlic paste (you can use minced ginger and garlic or blend them to a paste)

¾ cup yogurt

2 tomatoes (chopped)

1 ½ teaspoons garam masala

1 teaspoon turmeric powder

1 teaspoon red chili powder (use Kashmiri chili powder or paprika powder)

1 teaspoon salt (adjust this as per your taste)

1/2 cup cashew nuts (soaked in warm water for 10-15 mins)

½ cup Water (add extra if needed)

1/3 cup cream

1/4 cup Coriander leaves to garnish

Instructions

Clean the chicken thighs and legs, using a knife, score the meat lightly (make smalll slits in the chicken) and mix together with yogurt and salt. Keep aside.

Blend the cashews that have been soaking in warm water to a paste (use just a little water to blend). Keep aside for later.

Turn the IP to 'Saute' mode and add the ghee or vegetable oil.

Once hot, add the chopped onions and saute for 4-5 minutes until lightly browned.

Hit 'Cancel' and add 1/2 cup of water and deglaze the pot, making sure nothing sticks to the bottom of the pot.

Add the chopped tomatoes and ginger-garlic paste (or minced ginger and garlic). Then add the spice powders (garam masala, turmeric, red chili powder).

Add the chicken that has been marinating in the yogurt.

Mix well and ensure that the level of liquid in the pot is such that the chicken is covered in the liquid (less liquid and thick liquids such as tomato purees can cause the 'Food Burn' notice to be triggered)

Put on the lid of the IP, pressure cook in 'Pressure Cook' (some models of IP will have the Manual mode) for 5 minutes. Once the cooking cycle is complete, the IP defaults to 'Keep Warm' mode. Let this stay in Keep Warm mode for 5 minutes more (the pressure releases naturally) and then manually release pressure.

Once all steam has released (the safety valve should have dropped) open the lid of the IP, and switch to 'Saute' mode.

Add the blended cashew paste and chopped cilantro.

Stir well, and let the curry simmer for 5-6 minutes until the liquid in the curry has reduced and thickened slightly.

Garnish with chopped coriander leaves and serve with rice or naan.

Nutrition

• Calories: 396 kcal
• Lipides Totaux: 28 g
• Lipides Saturés: 8 g
• Cholestérol: 128 mg
• Sodium: 522 mg
• Glucides Totaux: 10 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 5 g
• Protéines: 25 g