- Optional to clean the chicken - add cut chicken pieces in a bowl, add 3/4 tsp turmeric powder , 2 tablespoon yogurt / curd , 3 tblspn white distilled vinegar,1 tsp salt , and add water until the chicken is totally immersed. Mix it well, leave it for15 minutes undisturbed. Now drain the water, rinse the chicken in cold running tap water once or twice , drain the water completely and set the cleaned chicken pieces aside.
- I used ground tomatoes, if using finely chopped tomatoes , then add tomatoes , and sauté for ONE minutes and then add spice powders.
- Coconut milk- I've used store brought canned coconut milk. You can use fresh coconut milk too. Or completely skip coconut milk in the chicken curry (curry tastes good without coconut milk too , but add almond paste / powder).
- Consistency of this chicken curry is little semi curry ( not like a paste ). If you prefer little runnier consistency , then add 1/2 to 1 cup extra water and adjust the salt - red chilli powder accordingly.
- Spice level of this curry is mild - medium spice level. So add chilli powder and salt to your preferred spiciness . If you're concerned on the spice , then add 1 teaspoon initially before pressure cooking , and then add more at the end ( when the curry is boiling, taste and then add ).
Other
Chicken Curry Recipes,
- Instant Pot Butter Chicken Recipe
- Gongura Chicken Curry Recipe
Instant pot "soup" recipes,
- Easy Instant Pot Chicken Noodle Soup Recipe
- Best Instant Pot Chicken Tortilla Soup Recipe
- CPK Dakota Smashed Pea & Barley Soup Instant Pot
- Panera’s Broccoli Cheddar Soup Instant Pot
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