Description
This quick and easy Indian chicken curry comes together faster than you’d expect with your Instant Pot®. Ginger, garlic, coriander, garam masala, and chili powder make it absolutely fragrant. Serve with naan bread and basmati rice.
Ingredients
- 3 tablespoons butter
- 1 yellow onion, chopped
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger root
- 1 pound boneless, skinless chicken breast, trimmed and cut into 1-inch pieces
- 2 tablespoons tomato sauce
- 1 ½ tablespoons ground coriander
- ¾ tablespoon Indian chili powder
- 1 ½ teaspoons salt
- 1 teaspoon garam masala
- ¾ teaspoon ground turmeric
- ¾ teaspoon ground black pepper
- ¼ teaspoon cumin
- 1 bay leaf
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and cook onion until soft and translucent
- about 3 minutes. Add garlic and ginger; cook until tender
- about 1 minute. Add chicken; cook until golden
- about 5 minutes. Add tomato sauce
- coriander
- chili powder
- salt
- garam masala
- turmeric
- pepper
- cumin
- and bay leaf. Close and lock the lid. Select poultry according to manufacturer’s instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions
- 10 to 40 minutes.
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 55 mins
Servings: 6