INSTANT POT® INDIAN CHICKEN CURRY RECIPE | ALLRECIPES
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.
Provided by Fioa
Categories Indian Recipes
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 6 servings
Number Of Ingredients 14
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and cook onion until soft and translucent, about 3 minutes. Add garlic and ginger; cook until tender, about 1 minute. Add chicken; cook until golden, about 5 minutes. Add tomato sauce, coriander, chili powder, salt, garam masala, turmeric, pepper, cumin, and bay leaf. Close and lock the lid. Select poultry according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
Nutrition Facts : Calories 159.6 calories, CarbohydrateContent 6.4 g, CholesterolContent 54.3 mg, FatContent 7.9 g, FiberContent 2.2 g, ProteinContent 15.8 g, SaturatedFatContent 4.2 g, SodiumContent 694.6 mg, SugarContent 1.9 g
ONE-POT CHICKEN & CURRY RICE RECIPE | BBC GOOD FOOD
Rustle up this easy family one pot dinner, with chicken, cauliflower, beans and peas in mild curry flavours. Serve with yogurt and mango chutney on the side
Provided by Shivi Ramoutar
Categories Dinner
Total Time 1 hours
Prep Time 15 minutes
Cook Time 45 minutes
Yield 6
Number Of Ingredients 17
Steps:
- Heat the oil in a a large casserole dish (that has a lid) over a medium heat, then fry the onion, garlic and ginger until brown and fragrant, about 10 mins. Stir in the curry paste, turmeric, cardamom and cinnamon, and stir for a few minutes. Add the chicken and cook for another couple of minutes, stirring to colour on all sides.
- Add the rice, stir well, then stir in the stock, coconut milk, a generous pinch of seasoning, the veg and raisins. Bring to the boil, then reduce to a simmer, pop the lid on and cook for about 25-30 mins until the water has been absorbed, the chicken and rice are cooked through, and the veg is tender. Season to taste. Remove the cardamom and cinnamon stick, then scatter over the almonds and coriander. Serve with yogurt and mango chutney on the side.
Nutrition Facts : Calories 485 calories, FatContent 18 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 47 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 7 grams fiber, ProteinContent 31 grams protein, SodiumContent 1.2 milligram of sodium
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ONE-POT CHICKEN & CURRY RICE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours
Category Dinner
Calories 485 calories per serving
- Add the rice, stir well, then stir in the stock, coconut milk, a generous pinch of seasoning, the veg and raisins. Bring to the boil, then reduce to a simmer, pop the lid on and cook for about 25-30 mins until the water has been absorbed, the chicken and rice are cooked through, and the veg is tender. Season to taste. Remove the cardamom and cinnamon stick, then scatter over the almonds and coriander. Serve with yogurt and mango chutney on the side.
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