The Best Instant Pot Fragrant Chicken Curry Recipe - Recipe: Appetizing Instant Pot Fragrant Chicken Curry

Instant Pot Fragrant Chicken Curry Recipe. Instant Pot Curry Chicken comes together with affordable pantry staples. Not just any curry - easy, creamy Instant Pot Chicken Curry that is full of flavor and packed with protein. With fragrant and flavorful spices like cinnamon, cloves, curry, and garam masala, plus garlic and ginger, what's not to.

Open Instant Pot and add cashew paste to the Instant Pot chicken curry and stir to combine. Add cinnamon, cumin seeds and bay leaf and stir till fragrant, being careful not to burn. Add onions, garlic and ginger, and saute till golden brown. You can cook Instant Pot Fragrant Chicken Curry using 14 ingredients and 13 steps. Here is how you cook it. The Best Instant Pot Fragrant Chicken Curry Recipe - How to Make Appetizing Instant Pot Fragrant Chicken Curry

Ingredients of Instant Pot Fragrant Chicken Curry Recipe

1. Prepare 2 Tbs of butter.
2. You need 1 of yellow onion. Chopped.
3. It's 1 Tbs of garlic. Chopped.
4. You need 1 Tbs of ginger. Grated.
5. You need 1 lb of boneless skinless chicken breast. Cubed- bite size pieces.
6. You need 1/2 can of diced tomatoes.
7. It's 1 Tbs of cayenne powder. (or Indian Chilli powder).
8. Prepare 1 Tbs of ground coriander powder.
9. It's 1/4 tsp of cumin.
10. You need 1/2 tsp of garam masala.
11. Prepare 3/4 tsp of turmeric.
12. Prepare 1 tsp of salt.
13. It's 1 tsp of pepper.
14. It's 1 of Bay leaf.

This quick and easy Indian chicken curry comes together faster than you'd expect with your Instant Pot®. Ginger, garlic, coriander, garam masala, and chili powder make it absolutely fragrant. Serve with naan bread and basmati rice. Chicken Karahi or Chicken Kadai is a spicy, homestyle chicken curry with fragrant spices and fresh ginger.

Instant Pot Fragrant Chicken Curry step by step

1. Set Instant Pot to Sauté..
2. Melt butter..
3. Sauté onions until translucent. 3 minutes..
4. Add garlic & ginger. Sauté until soft. 1 minute..
5. Add chicken. Sauté until golden. 5 minutes..
6. Add 1/4 of tomatoes. Stir..
7. Add all spices except Bay Leaf. Mix well and heat just until fragrant. 1-2 minutes..
8. Add Bay Leaf and remaining tomatoes..
9. Press cancel on Instant Pot and reset to Manual for 12 minutes. Seal lid..
10. Allow to naturally vent for 15 minutes then manually release remaining pressure, if any..
11. Remove Bay Leaf..
12. Serve with cauliflower rice. (Basmati rice +/- Naan Bread for carb eaters).
13. NUTRITION: 160 cal. Fat 5.9 g. Sodium 550mg. Carb 6.4g. Protein 16g..

Pair this dairy-free & gluten-free curry with fragrant basmati rice. This is the best coconut and chicken curry that you'll ever make. This Instant Pot Thai curry has tender chicken thighs, bell pepper, zucchini, onion, and pineapple to create an enticing dish. Allow pot to heat, it will indicate "Hot" on the display when ready. Instructions for Instant Pot Japanese Chicken Curry.