Chicken & potato curry made in the Instant Pot…
This can be done in a dump & go style by adding all the ingredients into the stainless steel pot and pressure cooked for 8 minutes followed by quick pressure release.
I prefer to saute the onions and tomatoes for a few minutes before adding the chicken and potato. This is an easy to make curry that can be served with chapati, rice, bhatura, poori, appam etc.
Cooking Video
- Chicken breasts, diced- 2 breasts
- Chili powder- 1 tsp (for more heat add 1½ tsp)
- Turmeric powder- ¼ tsp
- Coriander powder- 2 tsp
- Garam Masala- 1 tsp
- Salt- 1 tsp
- Ghee or Oil- 1 tbsp
- Dried bay leaf- 1 (optional)
- Onion, chopped- 1
- Salt- ½ tsp
- Garlic, chopped or grated- 1 large clove
- Ginger, chopped or grated- 1 inch slice
- Tomato, chopped- 1
- Potato, cubed- 2
- Water- ½ cup
- Cilantro, chopped- ¼ cup
- In a bowl, combine the chicken with all the ingredients mentioned 'for marinating chicken'. Keep aside.
- Turn on Instant Pot.
- Select Saute setting, normal temperature. Let the display show hot sign.
- Add oil or ghee. Ghee will make this curry taste even more delicious.
- Add dried bay leaf, this is optional.
- Add onion and ½ tsp salt. Saute for 2 minutes.
- Add grated garlic and ginger.
- Add chopped tomato; cook for 2 minutes.
- Add potatoes and marinated chicken. Combine well.
- Add ½ cup water, combine well.
- Close the pot with the lid.
- Cancel Saute.
- Select pressure cook. Set time to 8 minutes at high pressure.
- If using 7 in 1 Duo IP, turn the steam release valve to sealing.
- After 8 minutes pressure cooking, do a quick pressure release.
- Open the lid.
- Combine the curry well. If the gravy is thin you can thicken the gravy.
- Select Saute setting at normal temperature and cook for a few minutes till the gravy thickens.
- Add chopped cilantro. Combine well.
- Taste and add more salt if required.
- This curry can be served along with basmati rice, chapati, bhatura, appam, naan, etc.