CHICKEN CURRY
(Instant Pot Edition)
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This recipe roots back to my childhood summer vacations in India. Almost every summer (and sometimes even winter breaks) my brother and I went to India to spend time with my grandparents. This is one recipe that takes me back to those days.
It is packed with flavor, spice, and a lot of tradition.
This dish is one of the many popular curries you can find throughout India, and a delicious one to say the least. So, let’s talk curries for a minute. Since there are so many different types, it’s hard to have just one favorite, right? The base of a curry can be almost the same, but with the addition of a meat/vegetable you can make the curry itself taste different. I personally love chicken curry with bone-in meat because of the extra flavor. My ultimate favorite is a whole chicken cut into small pieces, but dark meat (drumsticks and thighs) is so readily available that it just makes life easier to use that for a quick meal.
BONE-IN CHICKEN IS RECOMMENDED
Step by Step Process
First thing I do is put the Instant Pot on saute mode. If you don’t already have an Instant Pot (IP), then you can use a traditional pressure cooker for this recipe or a heavy bottom pot on the stovetop. However, I highly recommend an IP for ease. I understand it’s just another gadget in your kitchen, but honestly life is made simple with it. Still skeptical? Maybe you can wait until a black friday sale. OR just go ahead, pull the trigger, and invest in one HERE.
Onto my recipe… Heat oil and add the spices. Allow it all to pop/infuse for just a few seconds (nothing more) and then add the chopped onions. Saute for a few minutes and then add all of your additional spices. Next add chicken, some water, and give it a final mix. Close the lid and set the IP to manual, 12 minutes, and high pressure. Allow it to cook and let the pressure release naturally.
Open the lid and set the pot to saute mode. Combine the sorghum flour+water in a bowl and pour it into the pot. Let the chicken simmer for about 2 minutes.
Add some green garlic, if available, and a handful of cilantro. Mix and serve with rice, naan, roti, tortilla, bread, or as is!
This specific dish was a favorite during my childhood days and continues to be ’til this day. So, with sweet memories behind this dish, I bring you my CHICKEN CURRY recipe!
RECIPE
A chicken stew made with bone-in chicken and cooked slow to make a tender, spicy, and comforting Indian dish.
- 6 pieces bone-in skinless chicken (drumsticks or thighs)
- 1 tbsp fresh grated garlic (more or less depending on spice tolerance)
- 1 tsp fresh grated ginger (more or less depending on spice tolerance)
- 1 tbsp fresh grated turmeric (or 1 tsp powder)
- 1 large finely diced, onion (food processed)
- 1/2 medium tomato, diced small or food processed
- 1 tbsp tomato paste
- 1 tbsp chicken/garam masala (depending on spice level)
- 1 tbsp coriander powder
- 4 oz water
- 1 tbsp cumin/jeera seeds
- handful cilantro
- generous amount oil (peanut or corn preferred)
- red chili powder (I add 1 tbsp)
- green garlic (optional)
- salt
- 10 whole peppercorns
- 1 whole star anise
- 2 whole cloves
- 2 dried chili peppers
- 2 bay leaves
- 1 cinnamon stick
- 2 tbsp jowar/sorghum flour
- 2 tbsp water
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Turn Instant Pot (IP) on saute mode, add oil, and wait for it to heat. Add all of the dry spices-cloves, cinnamon stick, bay leaves, peppercorns, star anise, and chili peppers (all optional). Then add the cumin seeds.
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Immediately add the chopped onions so the cumin seeds do not brown too much and stir.
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Once the onions are translucent add turmeric, ginger, garlic, chicken masala, tomato paste, salt, and dried coriander powder. Mix well and continue to cook for 2 minutes while continously stirring.
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Add de-skinned chicken and water.
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Stir and close the lid. Set the IP to manual, 12 minutes, high pressure, and allow it to naturally release pressure.
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Once the pressure is released and the valve drops, open the lid.
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Set the pot to saute mode.
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Mix the sorghum flour and water together in a bowl and pour it into the pot. Mix well and let it simmer for about 2 minutes.
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Add chopped green garlic and a handful of cilantro.
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Remove the IP insert and gently swivel the insert to stir the content (instead of using a spatula).
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Serve with rice, roti, naan, bread, or as is. ENJOY <3
NOTE:
• Try not to cook the cumin seeds too much during the first step. It can alter the overall taste of the dish.
• Use less or more spice based on tolerance level. Measurements here are for traditional desi chicken curry and could be alarming to some.
• This recipe is measured for bone-in chicken. If using boneless, I recommend chicken thighs.
• Using a fresh tomato instead of tomato paste will result in a different curry consistency (more soupy).
• Dry Spices can be eliminated if you prefer, but replace with more chicken/garam masala.
