Instant pot chicken dopiaza

• servings: 6 servings
• active time: 10 minutes
• total time: 1 hour 30 minutes

Ingredients

500 g Basmati rice (Rinsed and drained.)

2 tbsp Curry powder

2 tsp Coriander powder

2 tsp Turmeric

2 tsp Cumin powder

2 tsp Paprika

3 tbsp Ghee (Most vegetable oils will also be OK.)

3 Large Onions (roughly chopped)

Pinch Salt

6 Cloves Garlic (roughly chopped)

1 tbsp Ginger (roughly chopped)

1 Whole Chili (roughly chopped)

5 Whole Cardamon pods

908 g Chicken thigh (skinless and boneless)

300 ml chicken stock (Vegetable stock would also work.)

Season to taste

400 g Tinned tomatoes

100 ml Natural yoghurt

1 Whole Lime (juiced)

1 tbsp Honey

1 bunch Coriander (cilantro)

Directions

Rinse and wash the rice under a cold tap until the water runs clear. Set aside.

Mix together in a small bowl the spice mixture (curry powder, coriander, turmeric, cumin and paprika).

Set the pot to saute and add half of the ghee. When the ghee is hot add around half of the onions and 1/3 of the spice mixture. Fry until crispy and golden (around 15 minutes). Remove the onions and set aside.

Now add the remaining half of the ghee. When it's hot add the rest of the onions with a pinch of salt. Fry gently for around 20 minutes until gently caramelised (use the pots saute low setting). Any burnt on bits will come off with the onions.

Add the garlic, ginger and chili. Fry for around 1 minute and then add the rest of the spice mixture followed by the chicken. Stir well and cook until the chicken is browned.

Season to taste and then add the stock and tinned tomatoes. Stir well together.

Put the rice in a container which fits inside the pot and add 700ml of cold water. Put a tall trivet in the pot and add the bowl of prepared rice.

Now put the lid on the pot and set at high pressure for 10 minutes. When the time is up, leave under pressure for another 10 minutes and then do a quick release.

Remove the lid followed by the perfectly cooked rice and the trivet.

Stir everything together and add the lime juice, yoghurt and honey.

Serve over the boiled rice with a topping of the crispy onions and enjoy.

Nutrition

• Calories: 666 kcal
• Total Fat: 17 g
• Saturated Fat: 7 g
• Cholesterol: 167 mg
• Sodium: 315 mg
• Total Carbohydrate: 89 g
• Dietary Fiber: 5 g
• Total Sugars: 11 g
• Protein: 40 g