Instant Pot Chicken Curry

Описание: #IndianFood A quick and easy, no fuss, simple Chicken Curry cooked in an #instantpot makes for a good weekday meal.

My Recipe 👏🏽
Instant Pot Chicken Curry
Quick & Easy No-Fuss weekday meals
Ingredients
4 large boneless chicken breasts
2 tablespoons Greek yogurt
1 teaspoon salt (to taste)
1 extra large sliced onion
2 medium tomatoes diced
Extra Virgin Olive oil
1 1/2 Tablespoons mixed masala
I stem curry leaves (if you have it) optional
1/2 teaspoon turmeric
1 tablespoon crushed ginger and garlic (combined)
1/2 cup chopped cilantro
1 cup peas
Method
Wash the chicken thoroughly and cut into cubes. Drain it well. Marinade the chicken with salt and Greek yogurt. Mix well and refrigerate for about half an hour. After thirty minutes, program the instant pot on sauté, medium pressure for ten minutes. While it’s preheating add in oil, followed by onions. Stir. Add ginger and garlic and stir. I have my ginger and garlic combined. Add curry leaves if you prefer. By now the onions should be a nice golden brown. Add in the masala followed by the turmeric. Give it a good mix, then add in the chicken and tomatoes. Be careful not to burn the spices because by now the pot is well heated. Mix thoroughly. Add in a cup of water. Mix again. Close the pot and program it to Ultra, six minutes on high pressure. Once the cycle is completed press the release button to allow the pressure to escape. Note, I’m using a long handled wooden spoon as the water sometimes splashes out of the vent. Be careful! Once the hissing has stopped and you hear a click open the lid gently away from you face. If there is a lot of liquid accumulation, add in the peas, replace the lid half closed, reprogram the pot to sauté, high and allow it to simmer until the liquid evaporates. Once the gravy reaches the desired consistency stir it and cancel the setting, switching it off. Add the cilantro and replace the lid. If it’s not served immediately program the pot to “keep warm”. Enjoy with rice, naan or paratha.