Recipe: Yummy Instant Pot Fragrant Chicken Curry

Instant Pot Fragrant Chicken Curry. The crispy roasted edges are nice here. Serve the fragrant and flavorful Instant Pot Curry Chicken up in bowls. This quick and easy Indian chicken curry comes together faster than you'd expect with your Instant Pot®.

Open Instant Pot and add cashew paste to the Instant Pot chicken curry and stir to combine. Add cinnamon, cumin seeds and bay leaf and stir till fragrant, being careful not to burn. Add onions, garlic and ginger, and saute till golden brown. You can cook Instant Pot Fragrant Chicken Curry using 14 ingredients and 13 steps. Here is how you cook it.

Ingredients of Instant Pot Fragrant Chicken Curry

1. It's 2 Tbs of butter.
2. Prepare 1 of yellow onion. Chopped.
3. It's 1 Tbs of garlic. Chopped.
4. It's 1 Tbs of ginger. Grated.
5. You need 1 lb of boneless skinless chicken breast. Cubed- bite size pieces.
6. It's 1/2 can of diced tomatoes.
7. It's 1 Tbs of cayenne powder. (or Indian Chilli powder).
8. Prepare 1 Tbs of ground coriander powder.
9. Prepare 1/4 tsp of cumin.
10. It's 1/2 tsp of garam masala.
11. It's 3/4 tsp of turmeric.
12. Prepare 1 tsp of salt.
13. It's 1 tsp of pepper.
14. Prepare 1 of Bay leaf.

Chicken Karahi or Chicken Kadai is a spicy, homestyle chicken curry with fragrant spices and fresh ginger. This delicious and aromatic Instant Pot chicken curry recipe is made with Indian tomato and onion based sauce and thickened with creamy yoghurt. Not only will you make a hearty curry in a hurry (so to speak). How to make instant pot Thai chicken curry.

Instant Pot Fragrant Chicken Curry step by step

1. Set Instant Pot to Sauté..
2. Melt butter..
3. Sauté onions until translucent. 3 minutes..
4. Add garlic & ginger. Sauté until soft. 1 minute..
5. Add chicken. Sauté until golden. 5 minutes..
6. Add 1/4 of tomatoes. Stir..
7. Add all spices except Bay Leaf. Mix well and heat just until fragrant. 1-2 minutes..
8. Add Bay Leaf and remaining tomatoes..
9. Press cancel on Instant Pot and reset to Manual for 12 minutes. Seal lid..
10. Allow to naturally vent for 15 minutes then manually release remaining pressure, if any..
11. Remove Bay Leaf..
12. Serve with cauliflower rice. (Basmati rice +/- Naan Bread for carb eaters).
13. NUTRITION: 160 cal. Fat 5.9 g. Sodium 550mg. Carb 6.4g. Protein 16g..

Use dark meat like chicken thighs to prevent the meat from drying out. Cut larger pieces of chicken Allow pot to heat, it will indicate "Hot" on the display when ready. A simple Chicken Curry made in the Instant Pot. Prepared in a simple onion-tomato gravy with the aroma of whole spices. This Instant Pot butter chicken is light on cooking time, but bursting with flavor.