A chicken stew made with bone-in chicken and cooked slow to make a tender, spicy, and comforting Indian curry dish.
Course: Main Course
6piecesbone-in skinless chicken (drumsticks or thighs)
1tbspfresh grated garlic (more or less depending on spice tolerance)
1tspfresh grated ginger (more or less depending on spice tolerance)
1tbspfresh grated turmeric (or 1 tsp powder)
1largefinely diced, onion (food processed, grated, or chopped)
½mediumtomato, diced small or food processed
1tbspchicken/garam masala (depending on spice level)
red chili powder (I add 1 tsp of extra spicy powder)
green garlic (optional)
generous amountoil (peanut or corn preferred)
TEMPERED OIL DRY SPICES (optional because spices remain whole)
1whole star anise
2dried chili peppers
THICKEN THE GRAVY/SAUCE
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 I do not add these if my kids are eating). Then add the cumin seeds.
Immediately add the chopped onions so the cumin seeds do not brown too much and stir.
Once the onions are translucent add turmeric, ginger, garlic, chicken/garam masala, tomato paste, salt, and dried coriander powder. Mix well and continue to cook for 2 minutes while continuing to stir.
Add de-skinned chicken and water. Mix it well.
Close the lid. Set the IP to manual, 12 minutes, high pressure, and allow it to naturally release pressure.
Once the pressure is released and the valve drops (cooled), open the lid.
Set the pot to saute mode.
Mix the sorghum flour and water together in a bowl and pour it into the pot. Add the green garlic (optional). Mix well and let it simmer for about 2 minutes.
Add a handful of chopped cilantro.
Remove the IP insert and gently swivel the insert to stir the content (instead of using a spatula).
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). Hence, I use a little of both in this recipe.• Dry Spices can be eliminated if you prefer, but replace with more chicken/garam masala.