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Gallery Instant Pot Chicken Curry Credit: Bryan Gardner Recipe Summary prep: 20 mins total: 30 mins Servings: 4
Ingredients Ingredient Checklist 1/4 cup ghee or vegetable oil 1 yellow onion, thinly sliced (2 cups) Kosher salt and freshly ground black pepper 1 tablespoon grated fresh ginger (from a 2-inch peeled piece) 1 tablespoon grated garlic (from 4 cloves) 2 tablespoons tomato paste 2 teaspoon cumin seeds, lightly crushed 2 teaspoon coriander seeds, lightly crushed 1 teaspoon Spanish paprika 1/2 teaspoon chili powder 1 cinnamon stick 3/4 cup low-sodium chicken broth or water 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces Steamed rice, warmed flatbread, yogurt, fresh cilantro leaves, and lime wedges, for serving
Cook’s Notes Ghee is butter that has been melted slowly to separate the liquid butter from the milk solids, which sink to the bottom. You can make it at home or find it on the shelf of most supermarkets.
Gallery Instant Pot Chicken Curry Credit: Bryan Gardner
Recipe Summary prep: 20 mins total: 30 mins Servings: 4
Gallery
Instant Pot Chicken Curry Credit: Bryan Gardner
Instant Pot Chicken Curry
Credit: Bryan Gardner
Instant Pot Chicken Curry
Recipe Summary prep: 20 mins total: 30 mins Servings: 4
Recipe Summary
prep: 20 mins total: 30 mins
Servings: 4
prep: 20 mins
total: 30 mins
prep:
20 mins
total:
30 mins
Servings: 4
4
Ingredients
Ingredients
- 1/4 cup ghee or vegetable oil 1 yellow onion, thinly sliced (2 cups) Kosher salt and freshly ground black pepper 1 tablespoon grated fresh ginger (from a 2-inch peeled piece) 1 tablespoon grated garlic (from 4 cloves) 2 tablespoons tomato paste 2 teaspoon cumin seeds, lightly crushed 2 teaspoon coriander seeds, lightly crushed 1 teaspoon Spanish paprika 1/2 teaspoon chili powder 1 cinnamon stick 3/4 cup low-sodium chicken broth or water 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces Steamed rice, warmed flatbread, yogurt, fresh cilantro leaves, and lime wedges, for serving
Directions
Melt ghee in a 6-quart multicooker set to the high “Sauté” setting. Add onion and season with salt and pepper. Cook, stirring often, until soft and golden brown, 10 to 12 minutes. Add ginger, garlic, tomato paste, cumin, coriander, paprika, chili powder, and cinnamon stick; cook, stirring, until fragrant, 1 to 2 minutes. Stir in broth.
Toss chicken with 1 teaspoon salt and 1/4 teaspoon pepper; add to pot. Secure lid of multicooker; adjust vent to seal. Cook on high “Pressure Cook” setting for 4 minutes. Once time is complete, turn off machine and manually release pressure; carefully remove lid. Serve curry over steamed rice with warmed flatbread, yogurt, cilantro leaves, and lime wedges on the side.
Cook’s Notes Ghee is butter that has been melted slowly to separate the liquid butter from the milk solids, which sink to the bottom. You can make it at home or find it on the shelf of most supermarkets.
Cook’s Notes
Ghee is butter that has been melted slowly to separate the liquid butter from the milk solids, which sink to the bottom. You can make it at home or find it on the shelf of most supermarkets.
Reviews
Add Rating & Review
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All Reviews for Instant Pot Chicken Curry
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Instant Pot Chicken Curry
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
