PaintTheKitchenRed.com
Instant Pot
curry
chicken
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saute whole spices
1
Heat up the Instant Pot in Saute mode. Saute cinnamon sticks, bay leaves, cumin seeds in ghee.
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saute onion mixture
2
Add onions, garlic, ginger, and stir well. Cook to a deep golden brown. Deglaze as needed if it sticks.
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add tomato paste
3
Add the tomato paste and stir constantly until the oil separates from the tomatoes. Deglaze if it sticks to bottom.
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stir in spices
4
Add the spices to the tomato mixture. Turn off the heat and stir until fragrant; don't burn the spices.
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add the chicken
5
Add in the chicken pieces and stir the chicken to completely coat it with the spices.
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add the broth
6
Make sure there's nothing stuck to the bottom. Add in the broth and make sure it reaches the bottom.
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pressure cook
7
Pressure cook
the chicken and do a
quick release
of pressure after cooking is complete. Open the lid.
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Add the potatoes
8
Stir in the potatoes.
Pressure cook
and do a
quick release
of pressure. Open the lid.
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add cashew paste
9
Grind cashews into a paste or use cashew butter and add to the chicken. Heat curry on
Saute
mode.
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garnish
10
Garnish the cooked chicken and potato curry with chopped fresh cilantro and serve with naan or rice.
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