This authentic Indian Instant Pot chicken curry is a delicious family recipe. Made with bone-in chicken, the Instant Pot cooks up tender chicken with lots of flavor. Now you can skip takeout and make this easy chicken curry recipe at home, from scratch in no time.
[August 2018 Update: After receiving comments and suggestions from readers, I’ve recently tweaked this Instant Pot Indian Chicken Curry recipe. The pressure cooking time for chicken before adding potatoes has been reduced from 15 minutes to 9 minutes. This is assuming you’re cooking the dish as written, with potatoes added to the chicken and pressure cooked an additional 6 minutes. The recipe has been tested with the changes!]
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Tips
– One of the changes I made for the Instant Pot version is to use bone-in chicken. I feel that bone-in chicken thighs and drumsticks cook so well and quickly in the Instant Pot, and are so flavorful.
If you’d like to use whole boneless chicken, you can reduce the chicken cooking time to 10 minutes total. If you want to cut up the chicken, you can cook the potatoes and chicken together for 5 minutes.
– The other change I made was that I added a thickener at the end, because the curry was not thick enough for my taste. The Instant Pot allows dishes to cook with hardly any water loss, so the end result is not as thick as when cooked on the stove.
You might like it just fine, so feel free to omit this step. You can thicken the Instant Pot chicken curry in one of two ways: either by cooking down the liquid in saute mode at the end, or by adding a thickener.
I chose to add ground up cashew nuts, which I do with the stove-top version also. This is a trick my mom taught me. You can add coconut milk, coconut cream, heavy cream or purchased cashew butter, if you prefer.
– Before beginning pressure cooking, make sure you deglaze the inner pot so there’s nothing stuck to the bottom or you can have trouble with the Instant Pot pressurizing.
– I sometimes like my potatoes be firm and so I reduce the second pressure cooking time to 3 minutes. The chicken is cooked just fine.
– If possible, use a homemade garam masala, preferably ground fresh. If you don’t have your own garam masala, here’s a quick recipe:
- 1 1/2 tsp whole cloves (1 tsp powdered)
- 2 inch piece of cinnamon stick (1 tsp powdered)
- 30 cardamom pods (1 tsp powdered)
- 1/4 nutmeg (1/2 tsp powdered)
- 1 tsp fennel seeds (1 tsp powdered)
- 2 pieces star anise (1 tsp powdered)
Grind in a coffee grinder or mix powders together and store in a cool dry place. The aroma is heavenly!!
If you enjoy Indian food, you can try my other Instant Pot Indian recipes like Instant Pot Indian Beef Curry and Instant Pot Aloo Gobi | Indian Cauliflower with Potatoes.
If you’re new to the Instant Pot and aren’t familiar with how to use it, please read the Instant Pot DUO Beginner’s Quick Start Guide or the Instant Pot ULTRA Beginner’s Quick Start Guide first and then come back here to learn how to make Instant Pot Indian Chicken Curry.
Instant Pot Chicken Curry Ingredients
Instant Pot Chicken Curry Step-by-Step guide
- Press ‘Saute’.
- Melt butter and add cinnamon, cumin seeds and bay leaves and stir till fragrant, being careful not to burn.
- Add onions, garlic and ginger, and saute till golden brown, about 7 minutes.
- Add tomato paste mixture to the Instant Pot and stir.
- Saute until tomato paste is cooked, about 3 minutes. If it sticks to the bottom, add a tablespoon or two of water.
- Press ‘Cancel’ to turn Instant Pot off, otherwise spices can burn.
- Add coriander, turmeric, black pepper, cayenne, salt and stir till fragrant.
- Deglaze the pot with water or broth so there’s nothing stuck to the bottom of the inner pot.
- Press Saute again to turn on Instant Pot.
- Add chicken pieces, stir to coat with spice mixture.
- Add 1/2 cup water.
- Close Instant Pot Lid, and make sure steam release handle is in the ‘Sealing’ position.
- Press ‘Manual’ or ‘Pressure Cook’ and ‘+’ or ‘-‘ until display reads ‘9’ (9 minutes).
- Instant Pot display will change to ‘On’.
- Once the Instant Pot is pressurized, the float valve will go up.
- The display will count down from 9 to 0; it will switch to ‘Keep Warm’ mode and display ‘L0;00’.
- Do a Quick Release: move the steam release handle to ‘Venting’. I like to place a folded towel over the steam release handle and move it to the venting position. Remove the towel after turning the knob.
- When your Instant Pot is depressurized, the float valve will be in the down position.
- Press ‘Cancel’ and open the Instant Pot.
- Add cubed potatoes and garam masala to Instant Pot.
- Close Instant Pot Lid and make sure steam release handle is in the ‘Sealing’ position.
- Press ‘Manual’ or ‘Pressure Cook’ and ‘+’ or ‘-‘ until display reads ‘6’ (6 minutes).
- Instant Pot display will change to ‘On’.
- Once the Instant Pot is pressurized, the float valve will go up.
- The display will count down from 6 to 0; it will switch to ‘Keep Warm’ mode and display ‘L0;00’.
- Do a Quick Release of steam.
- When your Instant Pot is depressurized, the float valve will be in the down position.
- Open Instant Pot and add cashew paste to the Instant Pot chicken curry and stir to combine.
- Press ‘Saute’ and heat through.
- Turn off Instant Pot, sprinkle Instant Pot Indian chicken curry with cilantro and serve with rice, bread or naan.
Instant Pot Chicken Curry
Ingredients
- 3 tbsp butter or ghee
- 1 large bay leaf
- 2 inch piece of cinnamon stick
- 1/2 tsp cumin seeds
- 2 cups onions chopped fine
- 1 Tbsp minced garlic
- 1 Tbsp minced ginger
- 2 Tbsp tomato paste
- 1 1/2 Tbsp coriander powder
- 3/4 tsp turmeric powder
- 3/4 tsp ground black pepper
- 3/4 tsp Kashmiri chili powder or cayenne (or to taste)
- 1 1/2 tsp salt or to taste
- 3 lbs chicken thighs or drumsticks bone-in
- 2 cups potato cut into 1 1/2 inch cubes
- 1/2 cup water or chicken broth
- 1 1/2 tsp garam masala
- 2 Tbsp cashew paste **
- 1/4 cup chopped cilantro
Instructions
- In 'Saute' mode, melt butter. 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, about 7 minutes.
- Add tomato paste mixed with 2 Tbsp water and stir.
- Saute until tomato paste is cooked, about 3 minutes. If it sticks to the bottom, add another tablespoon or two of water.
- Press 'Cancel' to turn off Instant Pot, otherwise spices can burn when you add them.
- Add coriander, turmeric, black pepper, cayenne, salt and stir till fragrant.
- In 'Saute' mode, add chicken pieces and stir to coat with spice mixture.
- Add 1/2 cup water or chicken broth and cook in 'Manual' or 'Pressure Cook' mode for 9 minutes. (Make sure steam release handle is in Sealing position)
- Do a Quick Release.
- Add cubed potatoes and garam masala to chicken and stir gently.
- Cook in 'Manual' or 'Pressure Cook' mode for 6 minutes. (Make sure steam release handle is in Sealing position)
- Do a Quick Release.
- Add cashew paste, stir the chicken curry and heat through in 'Saute' mode.
- Turn off Instant Pot, sprinkle chicken curry with cilantro and serve with Instant Pot basmati rice, bread or naan.
Notes
- Recipe has been modified to pressure cook the chicken for 9 minutes rather than 15 minutes before adding the potatoes for a further 6 minutes.
- At 6 minutes, the potatoes cook very well. You can reduce the cooking time to 3 minutes for firmer potatoes.
- ** To make cashew paste, blend 1/4 to 1/3 cup cashews with water to make a thick (like peanut butter) paste. Substitute cashew paste with cashew butter or heavy cream or coconut cream. You can also thicken the curry by cooking down the liquid at the end, in 'Saute' mode. If you prefer a thin curry, you can omit the thickener altogether.
- Prep time does not include steps that are already accounted for in the ingredient list, e.g. chopped onions, minced garlic, diced chicken, etc
- See the blog post for more detailed recipe tips, including homemade garam masala.
Nutrition
I am not a certified nutritionist. I provide my best estimate of nutritional information merely as a courtesy to my readers. If you depend on nutritional information for dietary or health reasons, I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use.
If you loved this recipe, please give it a 5 Star rating in the comment section below and/or share on social media using the social media share buttons at the top and bottom of this post. Thank you!
You might also like to try:
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| Instant Pot Chicken Tikka Masala | Instant Pot Chicken Curry Soup | Instant Pot Biryani |
Sandy R
July 20, 2019 at 11:09 amHi Neena-I just got a 6-qt Instant Pot, and found your wonderful tutorial on getting familiar with IP, and doing the water test. My question is, the IP Manual states to always add 18 oz fluid (not counting oils) to anything being cooked. Your recipe only calls for 1/2 cup. Can you explain the difference?
Paint the Kitchen Red
July 20, 2019 at 11:31 amHi Sandy, welcome to the IP world and great question! Many foods release their own liquid (onions, vegetables, even chicken). Many of my recipes have much less than the recommended quantity of liquid and I have no issues. But different Instant Pot versions/models do work differently so when you’re first starting out I’d suggest making a recipe that has more liquid just to have a positive experience! If you want to make this recipe and it’s your first time, use diced boneless chickenless chicken thighs (pressure cook the chicken and potatoes together for 4 minutes; that way you don’t have to open the Instant Pot in the middle). If you wish, you can add an extra 2 Tbsp to 1/4 cup of broth to be safe. As you learn more about the IP, you can try and follow the recipe as written. I’m always here to help so just comment here or send me an email 🙂
Tarini
June 13, 2019 at 4:23 pmHi Neena,
Thanks for this great recipe – it tasted amazing.
I used boneless thighs and adjusted the time accordingly – however there wasn’t a lot of curry. What can I do next time to ensure there is more curry?
Thanks,
Tarini
Paint the Kitchen Red
June 14, 2019 at 2:07 amHi Tarini, thanks for your question. This recipe is for a thick curry, as written. I would just add more water as you’re cooking or add some coconut milk or cream at the end to give it more gravy. If you found the spice level to be adequate as written, then you could increase the spices by a small amount to counteract the extra liquid. Hope that helps.
Lori
June 9, 2019 at 4:03 pmI was super excited to make this using chicken drumsticks. Sadly, I got the dreaded “burn” message. I added the 1/2 cup of water and deglazed, but still it burned. Thick mixtures with tomato bases often burn in the IP, I should have been more cautious… I removed everything, switched to a different liner, added the potatoes and a full cup of water on the bottom, then dumped everything back on top of the potatoes. That did the trick! I cooked it for 9 minutes, then let it naturally release for about 8 more minutes. I stirred in the cashew paste (super easy to make) and added more spices, it thickened up nicely. It might be helpful to remind folks after step 6 to fully deglaze the pot and be sure to add sufficient liquid – at least a cup – on the bottom. The final product was yummy, but what a lot of work!
Paint the Kitchen Red
June 10, 2019 at 11:32 amLori, thank you for the comment. I will add a note to the the recipe to watch out for the burn message – thanks for the suggestion.
Gaurav Chawla
February 24, 2019 at 1:59 pmAmazing amazing recipe. I cooked this yesterday for a small party at our place and everyone couldn’t get enough of this. A few changes I made: I put a whole serrano green chilli while chopping the onions in a blender, I put couple of whole pods of cardamom along with the masalas before cooking the meat, and did not put potatoes but it turned out great My wife and I have cooked couple of other recipes as well, but this was perfect. Thank you Neena. This will be in heavy rotation.
Paint the Kitchen Red
February 24, 2019 at 4:40 pmThank you so much, Gaurav. I make this all the time for guests too and it’s always well-received. I like your changes. My husband doesn’t like biting into cardamom pods in curries so I usually omit!
Erin Banks
January 28, 2019 at 7:34 pmThis was perfection. I made with chicken breast. Didn’t do two cook times, just added potatoes and graham Marsala before closing lid. I also reduced reduced spice to 1/4 tsp. cook time to 10 min, release pressure after 5 min. It’s ready and perfect!!! Thank you. Kids loved it
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January 29, 2019 at 11:09 amThanks for your comment, Erin – I’m glad you liked the recipe and made it your own.
Mary
January 24, 2019 at 2:11 pmHi Neena,
It’s freezing here in Milwaukee, so curry is what I’m craving. Would substituting peanut butter for the almond paste work in this recipe. When you refer to coconut cream is that the cream that collects at the top of a can of coconut milk?
I’m a late comer to Instant Pot. I used mine for the first time last night and I already love it!
Paint the Kitchen Red
January 24, 2019 at 5:02 pmHi Mary – thanks for your question. I feel that peanut butter would be too strong and would change the flavor of the curry. The ground cashews or cashew paste have a less dominating flavor. Coconut cream is the thick coconut layer on the top of the can – you’re right. You can also use regular coconut milk. I also use cream sometimes. Cornstarch is also acceptable. Welcome to the Instant Pot world 🙂
Vicki
January 23, 2019 at 7:34 pmNice heat, tasty dish! Thank you for posting!
Paint the Kitchen Red
January 23, 2019 at 10:02 pmYou’re welcome, Vicki – glad you liked it!
Barb Mathers
January 10, 2019 at 4:11 pmI have the 8-quart instant pot and after I added the potatoes and garam masala, I kept getting BURN on my instant pot. I depressuried and indeed there was a burnt layer on the bottom of the inner pot. I scraped all of that off and added more liquid, but it happened again. I ended up finishing the recipe on my stovetop. Very tasty, but I wanted it to work in the instant pot. Any ideas?
Paint the Kitchen Red
January 11, 2019 at 10:11 amHi Barb, it could be due to the 8 quart requiring more liquid. What you can do is add another 1/4 to 1/2 cup of broth OR make 1.5 to 2 times the recipe. Another thing that might work for you is to use smaller pieces of chicken (boneless skinless) so it’s less crowded (Cook for less time, though.) Good luck.
Leone
December 9, 2018 at 5:29 pmMade this for the first time a couple of days ago and IT WAS SOOOOO DELICIOUS! I’m still new to the whole InstantPot thing so finding your recipes is a huge help. Thank you!
Paint the Kitchen Red
December 10, 2018 at 1:56 pmThank you, Leone! This is my sentimental favorite recipe on the blog, and it makes me very happy when someone else discovers it and loves it!
Vivek
November 28, 2018 at 11:28 pmHow would you adjust the cooking time if you don’t include the potatoes?
Paint the Kitchen Red
November 29, 2018 at 6:29 amVivek, good question. You would cook for the total time, uninterrupted: 15 minutes.
Ben
November 16, 2018 at 4:56 pmThanks for the recipe Neena, I made this this evening (my first instant pot meal) it was delicious! I added mustard seeds and increased the garlic and ginger and added a couple of green chillies. The gravy was great. A revelation.
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November 17, 2018 at 8:50 amHi Ben, I’m glad you had success with your first IP meal – that was ambitious! My original recipe does have mustard seeds, so that’s perfect. Your changes sound perfect to me.
Emily
October 2, 2018 at 12:35 amHi Neena,
First, it’s so lovely to see how active people are here in sending questions, and how active you are in replying to them. This is my first time on your blog and I’m really touched by the community engagement on display!
Second, I’m curious whether you prefer to chop the chicken pieces or leave them whole, and if you remove the bone when serving. I’ve cooked with bone-in chicken, but only in instances where I’ll be shredding the chicken off the bone. Thanks in advance!
Paint the Kitchen Red
October 2, 2018 at 10:03 amOh, thank you so much for your kind words, Emily! I do love my readers and I get so much joy from other people making my recipes and liking them! re: the chicken curry, I always prefer bone-in chicken because of the flavors coming from pressure cooking the bones. The chicken should be cooked almost to fall-apart consistency, but not the shredding stage. If I have smaller thighs, they do sometimes separate from the bone, and I discard the bones. But ideally, I would serve them bone-in and whole. When my mom makes this curry on the stovetop, she uses a meat cleaver and cuts the pieces into smaller pieces but I don’t do that.
Elle
September 20, 2018 at 7:04 pmThis was amazing! My whole family enjoyed it, even my 3-year-old. Thank you!
Paint the Kitchen Red
September 21, 2018 at 1:32 pmExcellent, Elle! Pleasing a 3-year-old is a mighty feat! Thanks for the comment.
JIa
August 31, 2018 at 5:11 pmDelicious ! Just made it today! Keep em coming.
Paint the Kitchen Red
August 31, 2018 at 9:23 pmYay! I’m glad you like it 🙂
Heather
August 13, 2018 at 9:56 pmDelicious! Used Heavy whipping cream instead of cashew paste, and took the skin off the chicken. Loved it!!
Paint the Kitchen Red
August 14, 2018 at 6:51 amHi Heather! Oh, yeah – that sounds like butter chicken actually; must have been really tasty! Thanks for your comment 🙂
LINDA
July 30, 2018 at 9:45 amI love your Red Thai Curry recipe so I’m pretty sure I’ll love this one too, but I do have one question. You offer a couple of different directions for cooking chicken chopped in bite-size pieces. Is your best suggestion to pressure the chicken and the potatoes together for 4-5 minutes or cook the chicken separately for 5, then add the potatoes and cook on saute mode? I’m concerned that the chicken will overcook this way. I plan to use breast meat.
Paint the Kitchen Red
July 30, 2018 at 3:34 pmHi Linda, mmmm I think cooking potatoes on Saute would take too long. Sorry if I gave confusing suggestions. If I were doing it, I would cook the bite-size chicken and potatoes for 4 minutes, do a quick release, and then cook on Saute mode for a bit if the potatoes aren’t done yet. I have a feeling they’ll be cooked fine.
Rosanna
June 18, 2018 at 7:28 pmMade this tonight and it was delicious! I made it exactly as the recipe with the homemade cashew paste which really thickened it. My family thought it was a bit too spicy for them, so the next time I will make it with 1/2 of the Indian chili powder…The heat was perfect for me.
Paint the Kitchen Red
June 21, 2018 at 6:06 pmThanks for your comment, Rosanna – I love how the cashew paste makes curries thick and creamy without using cream. It’s a tip I got from my mom 🙂
Lisa Varkey
May 17, 2018 at 1:41 pmHi Neena!
Is this more similar to a North Indian chicken curry or a South Indian one (i.e. Kerala style)? I am looking for a Kerala chicken curry for the IP and stumbled upon this but wanted to double check before I tried it out !
Paint the Kitchen Red
May 17, 2018 at 5:38 pmHi there Lisa, I would say it’s more South Indian style because it’s basically the recipe my mom has made for my whole life. A basic homemade chicken curry. I also have the non-IP version on the site, slightly different. Back before I exclusively started posting Instant Pot recipes 🙂 Thanks for visiting the blog!
Lisa Varkey
May 19, 2018 at 7:13 pmThanks for your response Neena! I tried the recipe today and it was beyond delicious and exactly what I was hoping for. I added a green chili, some extra potatoes, curry leaves, and probably 1/4 can of coconut milk and it was perfect. I also used fresh tomatoes. Next time I will use my 6qt which never gives me any problems. This time I used the 8qt and it always gives me burn messages for some reason no matter what I do.
Thanks again for the recipe… looking forward to trying more from your site!
Anu
May 13, 2018 at 3:26 pmHi!
If I want to use small pieces of boneless skinless chicken, how long should I cook it for before and after adding potatoes in the instant pot?
Thanks
Paint the Kitchen Red
May 14, 2018 at 11:18 amHi Anu, if you’re using small pieces of boneless skinless chicken, you can cook the potatoes and chicken together for 4 minutes – it makes the recipe really simple. The potatoes may need to be cut a bit smaller to account for the reduced cook time (from 6 to 4 minutes.) Experiment and adjust next time. Thanks for your question.
Ruby
April 11, 2018 at 11:13 pmI’ve made this 3 times now, and it’s definitely the best curry I’ve ever made. I made it with boneless skinless breasts, and peanut butter because that’s what I have.
Its amazing. Thank you so much for this recipe.
Paint the Kitchen Red
April 12, 2018 at 8:46 amThank you for sharing, Ruby. You might also like the Thai Red Curry.
Kaitlin
March 26, 2018 at 9:55 pmThis was my first Instant Pot recipe and it was absolutely fabulous. Thank you for the detailed instructions and images, they were extremely helpful for this IP newbie. Can’t wait to try more of your recipes!!!
One question – when making the cashew paste, do we use raw or roasted cashews? I wasn’t sure so subbed the cream instead, but would like to try it with the cashew paste next time. Thanks!
Paint the Kitchen Red
March 27, 2018 at 7:00 amHi Kaitlin – so glad you liked it, and I’m sure you’re going to love your IP even more as you make more dishes! I use raw cashews, but you could use roasted as well. Cashew butter works well too. Thanks for your comment!
Becky
March 8, 2018 at 7:31 amThanks for the great recipe. I’ve made it twice now & both times it was awesome. One question if I wanted to cook basmati rice at the same time PIP would I add it when I add potatoes and just add a 10 minute NPR?
Paint the Kitchen Red
March 8, 2018 at 8:44 amHi Becky – Thanks for your comment! Cooking the basmati at the same time will probably overcook the potatoes if you do NPR – but you could cut the potatoes up into bigger pieces. Or just forgo the potatoes and instead add spinach after cooking is complete and let it cook in saute mode for a couple of minutes. I use spinach sometimes when I make this.
Trudy
February 13, 2018 at 10:37 pmI love curry, but have never cooked anything. However last night I dreamt that I made chicken curry in my I P
So, I have many questions. But, first thank for allthe time and effort I know it took to give such detailed instructions. I truly appreciate it.
Questions… What is the masala that you make? Is that combination of spices what makes a curry flavor? Without even looking I know I don’t have those things in my cupboard. However, for whatever reason I don’t and I don’t know why I do have curry powder. Can I substitute that?
Would celery and green peppers work in this dish?
I am making myself hungry. I can’t wait to try this, and eagerly wait your answers. Thank you so much!
Paint the Kitchen Red
February 14, 2018 at 9:37 pmHi Trudy – lol, gotta follow your dreams! The word ‘curry’ is actually the equivalent of ‘gravy’ or ‘sauce’ or ‘dish’ in India. Curry powder is a creation by the British, who colonized India, to duplicate the flavors of the curries they tasted in India. Most Indians don’t use curry powder, but rather the individual spices like cumin, etc. Different types of curries require different combination of spices. So to answer your question, you could probably substitute a tablespoon or two of curry powder and it would come out tasting good, although not the same as with the separate spices. I wouldn’t use celery, but you can use green peppers, mushrooms, spinach, peas, sweet potato, etc…. but not all of those require pressure cooking, some you would just cook in saute mode at the end. Check your Instant Pot manual for cooking times. Good luck, and feel free to ask any followup questions.
Jasleen
February 7, 2018 at 3:31 pmHi, I’ve attempted this recipe twice now and both times I’ve gotten the dreaded burn sign. I have the 6qt IP and not the 8 qt one. The second time I even increased the liquid to 1 cup and made sure the pot was properly deglazed. Very frustrating, so I don’t understand what I’m doing wrong. I guess maybe next time, I won’t mix the water into chicken and tomato paste liquid to make sure there’s enough thin liquid at the bottom. My IP experience has been severely affected by all the burn signs I keep getting. Ugh
Paint the Kitchen Red
February 7, 2018 at 4:16 pmI’m so sorry you’ve been having so much trouble, Jasleen – how frustrating. Is it happening with other recipes too and also is it a pretty new IP? Can you try a water test with 1 cup water and see if you get the burn? Your plan might work well but you could try this (just a little more work), along the lines of what you were saying:
– Go up to the stage of adding the spices and frying them briefly.
– Remove everything and set aside.
– Deglaze
– Add the broth (increase to 1 cup)
– Add the chicken
– Add back the spices
– Proceed with the recipe
Not sure if that will help – keep me posted if you have a chance! Good luck.
Dhanya
February 3, 2018 at 7:00 pmHi again Neena, thanks for your prompt reply! I ended up buying only skinless drumsticks today, and the total weight is about 1.5 lb. I am going to try your recipe with this quantity of chicken, as the drumsticks look very big and it’s just for myself and my husband to enjoy 🙂
I wanted to ask if I should be setting the Poultry mode for 15 minutes still or should I use a shorter amount of pressure cooking time since I am using half the quantity of chicken given in your recipe?
Looking forward to hearing back from you, and I will let you know how your recipe turns out after I’ve tried it 🙂
Paint the Kitchen Red
February 4, 2018 at 7:55 amDhanya – you’ll cook in Poultry/Pressure Cook/Manual for the same amount of time. Good luck!
Dhanya
February 8, 2018 at 4:51 pmHi Neena,
Your recipe worked so well for me with bone-in chicken. I usually cook with boneless meat, and I tend to overcook it. Thank you very much! We loved it.
Paint the Kitchen Red
February 9, 2018 at 8:13 amI’m really glad you liked it Dhanya!