EASIEST INSTANT POT CHICKEN CURRY INDIAN STYLE FOR BEGINNERS

EASIEST INSTANT POT CHICKEN CURRY INDIAN STYLE FOR BEGINNERS

August 14, 2019 6 By William Morgan


Hi everyone, nomoshkar and welcome to Curries
with Bumbi. Today I will be making a chicken
curry in my instant pot. It is incredibly
easy, simple, requires very few ingredients
,but absolutely delicious. So let’s get
started.
I have taken about 3 inches length of ginger
that I have cut into small pieces, quite a
number of garlic cloves and 1 green chili.
Put it in a blender with a few tablespoons
of water and blend to a fine paste like this.
Slice 1 big onion.
I have taken 3 large potatoes and pierced
them with a fork. In that way all the flavor
from gravy will penetrate into the potatoes.
Then cut them into halves and put them in
a bowl of water to prevent them from getting
brown. You can leave out the potatoes. My
husband cannot think of a chicken curry without
potatoes so I am adding them.
The very first thing you need to do is to
set you instant pot to saute mode. Add about
5 tablespoons of any oil of your choice and
let the oil heat up. I have taken 1 dry bay
leaf and a cinnamon stick. Add them to the
hot oil. Give a stir for 1 or 2 seconds then
add the sliced onions. Add 1/4th of a teaspoon
of salt . The salt draws out the moisture
from the onions and helps the onions get soft
faster. Stir the onions till they get softened
and look like this. It took me about 8 to
10 minutes to reach this stage, then add the
ginger garlic green chili paste. Fry for about
2 minutes. Now add the chicken. I have used
bone in chicken pieces. I always prefer using
bone in pieces for making curries as the bones
impart a lot of flavor to the gravy. Stir
everything so that all that flavor from those
onions, ginger and garlic get infused into
the chicken. Fry to the point when the chicken
turns from pink to a pale brown color. Then
add the chopped tomatoes, 1 tablespoon paprika.
You can even use 2 teaspoons of kashmiri red
chili powder instead of paprika. ½ a teaspoon
of red chili powder ,1 teaspoon turmeric powder,
1 and ½ teaspoons of salt and stir well so
that the chicken gets well coated with all
those spices. Then add about ½ a tablespoon
of sugar. Sugar brings a nice balance to all
those flavors but it is totally optional.
Stir everything till the tomatoes turn totally
soft and most of the liquid evaporates. Then
I added the potatoes and 1 teaspoon of my
homemade garam masala powder. Mix very well
. Now I added a cup of hot water to it . If
you like less of gravy then add just half
a cup of water. Give a final mix , then lock
the lid and put on sealing position. Press
the cancel button to switch off saute mode
and press the Poultry function and let the
Instant pot do the job for you now.
There goes the beep, the cooking is done.
Switch off the instant pot and let the pressure
get released naturally. The weight has gone
down so all the pressure has been released
naturally so let me now open the lid.Just
look at all that deliciousness and the gorgeous
color of the gravy. The chicken has turned
extremely soft and so have my potatoes.
Serve this chicken curry with rice or roti
and send me your feedback in the comment section.
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and stay healthy. Bye bye.