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