If you're craving a burst of flavor that transports you straight to the heart of India, look no further than Mom's Chicken Curry made effortlessly in an Instant Pot! This dish combines tender chicken with a symphony of spices, creating a rich and aromatic curry that will have your taste buds dancing. With just 35 minutes from start to finish, you can whip up this comforting meal that’s perfect for busy weeknights or impressing guests. Ready to unlock the secrets of this mouthwatering recipe? Let’s dive into the details!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 pound chicken, cut into pieces
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 tablespoon ginger-garlic paste
- 2 green chilies, slit
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- Salt to taste
- 2 tablespoons oil
- 1/2 cup water
Instructions
- Start by gathering all your ingredients: 1 pound of chicken cut into pieces, 1 chopped onion, 2 chopped tomatoes, 1 tablespoon of ginger-garlic paste, 2 slit green chilies, 1 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon of garam masala, salt to taste, 2 tablespoons of oil, and 1/2 cup of water.
- Set your Instant Pot to the 'Sauté' mode. Once it is hot, add 2 tablespoons of oil and allow it to heat up.
- Add the chopped onion to the pot and sauté for about 3-4 minutes until it becomes translucent and slightly golden.
- Stir in the ginger-garlic paste and slit green chilies. Sauté for another 1-2 minutes until the raw smell of the paste disappears.
- Next, add the chopped tomatoes to the pot. Cook for about 5 minutes, stirring occasionally, until the tomatoes soften and start breaking down.
- Sprinkle in the turmeric powder, red chili powder, and salt. Mix well and cook for another 2-3 minutes to allow the spices to blend with the onion-tomato mixture.
- Add the chicken pieces to the pot, stirring well to coat them with the spice mixture. Sauté for about 5 minutes until the chicken is no longer pink on the outside.
- Pour in 1/2 cup of water, ensuring that the chicken is submerged in the liquid. This will help create a flavorful curry.
- Close the Instant Pot lid and set the valve to the sealing position. Switch the pot to 'Manual' or 'Pressure Cook' mode and set the timer for 10 minutes.
- Once the cooking time is complete, allow the pressure to release naturally for about 5 minutes, then carefully switch the valve to the venting position to release any remaining pressure.
- Open the lid and stir in 1 teaspoon of garam masala. Taste and adjust the salt if necessary. If you prefer a thicker curry, you can switch back to 'Sauté' mode and simmer for a few more minutes.
- Serve the chicken curry hot with steamed rice or naan, garnished with fresh cilantro if desired.
Tips
- Prep Ahead: To save time, chop your onions and tomatoes ahead of time and store them in the refrigerator. This way, you can jump right into cooking when you're ready.
- Adjust the Heat: If you prefer a milder curry, reduce the number of green chilies or omit the red chili powder. Conversely, add more spices if you love extra heat!
- Thicker Curry Option: For a thicker consistency, after cooking, switch the Instant Pot to 'Sauté' mode and simmer the curry for a few extra minutes until it reaches your desired thickness.
- Garnish for Flavor: Enhance the presentation and flavor by garnishing with fresh cilantro before serving. A squeeze of lime or lemon juice can also brighten up the dish!
- Serve Smart: This curry pairs beautifully with steamed basmati rice or warm naan. Consider serving it with a side of yogurt or cucumber raita to balance the spices.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 8g
Protein: 25g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 85mg
