Instant Pot Curry Chicken With Garlic and Tomatoes
Ingredients
Sauté
- 2 Tablespoons canola oil
- 1/2 Teaspoon cumin seeds
- 1 Tablespoon ginger minced
- 4 Clove garlic minced
- 1 Tablespoon chili pepper minced
- 1 onion yellow onion, medium size chopped
- 2 tomatoes plum or vine ripe tomatoes cubed
- 1/2 Teaspoon cayenne pepper
- 1/2 Teaspoon salt
- 1/8 Cup tomato paste
Ingredients for Pressure Cook
- 1.5 Pound chicken boneless skinless organic breast cut into cubes
- 1 tomato vine tomato cubed
- 1/2 Cup Water
Garnish
- 1/4 Cup Cilantro pick leaves from stalk
Instructions
Preheat the Instant Pot, select Saute
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Once hot, add oil.
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Once the oil is hot, add cumin seeds and brown for about 20 seconds.
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Add garlic, tomato paste, chili peppers, ginger, tomatoes, and onion. saute for about 2 minute.
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Add 1/4 cup of water.
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Add salt and cayenne pepper powder. Saute for one more minute.
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Taste the dish for salt and spice, if needed, add to your liking.
Cancel Saute and change to Pressure Cook
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Add chicken and 1/2 cup of water and close the lid.
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Select Manual and cook at high pressure for 6 minutes.
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Let cooking continue with Keep warm setting for 5 minutes, cancel and use a natural release before opening the lid.
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Stir and serve with Nan and/or Rice.
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Garnish with cilantro.
Recipe Notes
Actual Nutritional information may vary based on the ingredient used for cooking. The nutritional values are derived from using a recipe nutrition label generator.