Instantaneous Pot Chicken Curry|Pressure Cooker Chicken Curry|Chicken Curry Dish|How To Make Chicken Curry|Instant Pot Curry|Chicken Gravy Dish|Chicken Dish|Chicken Curry With Coconut Milk

Components for Instant Pot Chicken Curry:

( Tsp- Teaspoon; Tbsp- Tablespoon )

– Chicken, curry cut with bones- 1 kg (2 pounds).

Whole Spices:.
– Green Cardamom- 5-6.
– Cloves- 5-6.
– Cinnamon- 2.
– Star Anise- 1.5.

Spice Powders:.
– Turmeric Powder- 3/4 tsp.
– Red Chilli Powder- 1 tsp.
– Kashmiri Chilli Powder- 2 tsp.
– Curry Powder- 3 tsp.
– Garam Masala Powder- 3/4 tsp.

Other Active ingredients:.
– Onions sliced – 3 medium (225 gms).
– Ginger Garlic paste- 3 tsp.
– Tomatoes, sliced – 2 medium (150 gms).
– Green Chillies, slit- 3.
– Coconut milk- 1 US cup, around 225 ml.
– Oil- 4 tablespoon.
– Coriander leaves, sliced- 2-3 tbsp.

Preparation:.

– Chop the onions and slice the tomatoes. Likewise slit the green chillies and chop the coriander leaves.
– For the coconut milk, you can utilize readymade coconut milk offered in tetrapack or can. You can also use coconut milk powder to be blended in water and used.

Process:.

– In case you're using an Instantaneous Pot, pick the Sauté function (Typical) and keep at the default time of 30 minutes.
– Now heat oil and add the whole spices. Provide a stir and then add the chopped onions. Continue frying on the same heat for 9-10 mins till light brown.
( For Pressure Cooker or Pan/Kadhai, fry on medium heat for 10 minutes till light brown.).

– Press the Sauté function to pick the heat level to "Less". Now add the Ginger Garlic paste, give a mix and fry on low heat for 2 minutes.
( For Pressure Cooker/pan fry on low heat for 2 mins.).

– Add the chicken pieces, provide a stir and alter heat level to Regular by pressing the Sauté function.
– Stir and fry the chicken pieces for 2-3 mins till colour changes to white.
( For Pressure Cooker/pan, stir and fry on high heat for 2-3 mins till the colour has changed).

– Now include the spice powders and 3 tablespoon water, mix and fry on Regular heat level for 3-4 minutes.
( In case of Pressure Cooker/ pan, mix & fry on medium heat for 4 minutes).

– Include the sliced up tomatoes and 2 tsp salt and fry on Normal heat level for around 3 mins till tomatoes are soft.
( In case of Pressure Cooker/ pan, fry on medium heat for around 3 minutes till tomatoes are soft.).

– Now include the coconut milk, 150 ml water and the slit green chillies and give a mix.
– Cancel Sauté function in immediate pot.

For Instantaneous Pot,.
1. Close the cover and develop into the lock position.
2. Make certain the venting valve in sealing position.
3. Select the pressure cook function and set it for 10 mins.
4. The countdown will begin once the pressure has actually developed.
5. Pressure Prepare in normal mode for 10 minutes.
6. Tune the venting valve to release the pressure.

– Open cover and garnish with sliced coriander leaves.
– Simmer for 2-3 minutes on sauté function (Regular).

( In case utilizing Pressure cooker, pressure cook for 2 whistles- High heat till 1st whistle + 1 whistle on low heat around 10 minutes).

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