This is a chicken curry with toned-down spicy flavors of South India. It is easy to make with very little hands-on time and can be made ahead. Adjust the heat to your liking and this dish is sure to find a place in your weekday dinner menu.
Course Dinner, Main
Diet Gluten Free
Prep Time 10minutes
Cook Time 30minutes
Resting time 15minutes
Total Time 55minutes
3lbsChickencut up with bone-in (Notes)
1Onionred or white, small
1TablespoonGarlicminced or grated
1TablespoonFresh Gingerminced or grated
2CupsTomatoesFresh pureed (Notes)
1CupCoconut milkUnsweetened (Notes)
1TeaspoonKashmiri chili powderor mild Chili powder
For Infusing the oil (use any or all)
2-3Whole Dried Red Chilies
1Stem Curry Leaf
Chop the onion into small pieces. Grate ginger and garlic. Puree the tomatoes and reserve 2 Cups. If needed cut the chicken into 2-inch pieces or smaller.
Set the Instant pot in saute mode and heat the oil. (Check the blog for stovetop versions)
Add any or all the spices listed under infusing the oil into the hot oil. When the spice aromas fill the air add the chopped onions. Cook the onions for 1 to 2 minutes, or till you see steam beginning to escape. Add the grated ginger and garlic, and 1 tsp salt. Cook for another 2 to 3 minutes stirring once or twice until the onions begin to look soft and translucent. Add the spice powders and cook for 2 more minutes.
Add the pureed tomatoes (or equivalent canned tomato/tomato paste and water). Cook for 1 to 2 minutes or until the mix begins to boil gently.
Add the cut-up chicken and stir well. Turn off the saute mode.
Close the lid. Seal the vent. Set the IP on Manual mode, high, 5 minutes.
Let it cool for at least 15 minutes.
Release any remaining excess pressure before opening the lid.
Stir, taste, and adjust spices and salt.
Add coconut milk/cream and if needed more water.
Turn on saute mode and bring it to a boil. If you want to thicken the curry cook for a few more minutes.
Transfer to serving bowls. Sprinkle chopped cilantro on top and serve warm
Use bone-in chicken for more flavor. Cut into 2 inch thick pieces.
If using canned tomatoes use 1 cup.
For a thicker curry use ½ C coconut cream.
Note: The nutrition values especially fat and total calories vary based on the cut used.