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Instant Pot

curry

chicken

saute whole spices

1

Heat up the Instant Pot in Saute mode. Saute cinnamon sticks, bay leaves, cumin seeds in ghee.

saute onion mixture

2

Add onions, garlic, ginger,  and stir well. Cook to a deep golden brown. Deglaze as needed if it sticks.

add tomato paste

3

Add the tomato paste and stir  constantly until the oil separates from the tomatoes. Deglaze if it sticks to bottom.

stir in spices

4

Add the spices to the tomato mixture. Turn off the heat and stir until fragrant; don't burn the spices.

add the chicken 

5

Add in the chicken pieces and stir the chicken to completely coat it with the spices.

add the broth 

6

Make sure there's nothing stuck to the bottom. Add in the broth and make sure it reaches the bottom.

pressure cook

7

Pressure cook the chicken and do a quick release of pressure after cooking is complete. Open the lid.

Add the potatoes

8

Stir in the potatoes. Pressure cook and do a quick release of pressure. Open the lid.

add cashew paste

9

Grind cashews into a paste or use cashew butter and add to the chicken. Heat curry on Saute mode.

garnish

10

Garnish the cooked chicken and potato curry with chopped fresh cilantro and serve with naan or rice.

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