- Spice levels of this gongura chicken curry is mild - medium spicy.
- Cleaning the chicken is optional, but I do clean it this way. Cut the chicken into small pieces ( 1 inch strip or cube ), add the cut pieces in a bowl, add 3 tablespoons – white distilled vinegar, 3/4 th teaspoon – turmeric powder, 1 teaspoon – salt, 2 tablespoon – plain yogurt, and water to cover the chicken. Mix it well, and let it sit for 10 to 15 minutes. Now drain the water completely, and rinse the chicken again with fresh water one more time, make sure to drain the water completely, and set the chicken pieces aside for marination.
- You can do a quick pressure release as mentioned in the recipe or can do a natural pressure release if you have time.
- If you are using drumstick chicken instead of boneless chicken thighs , it will require more pressure cooking time, increase the pressure cook time accordingly. Make sure to score / slash the chicken with knife here and there for the chicken to be cooked well with spices.
- This is optional - Chicken marination can be done ahead of time and can be refrigerated overnight, and then add the refrigerated chicken directly to the instant pot for cooking ( not need to thaw it).
- I recommend to grind the gongura into fine - smooth puree. Add tablespoons of water if needed to grind and don't add more water.
- If making it nuts free, then skip the cashew nuts.
- Serve the chicken curry warm for best taste.
- Consistency of the chicken curry will thicken once it cools down or when refrigerated.
Check the link below for other gongura recipes ,
Other Instant Pot recipe, I’ve listed few below. For the complete list of recipes, check the link here – Instant Pot Recipes
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