Instant Pot-chicken Curry

"This dish is one of the many popular curries you can find throughout India, and a delicious one to say the least. So, let’s talk curries for a minute. Since there are so many different types, it’s hard to have just one favorite, right? The base of a curry can be almost the same, but with the addition of a meat/vegetable you can make the curry itself taste different. I personally love chicken curry with bone-in meat because of the extra flavor. My ultimate favorite is a whole chicken cut into small pieces, but dark meat (drumsticks and thighs) is so readily available that it just makes life easier to use that for a quick meal."

NotesTry not to cook the cumin seeds too much during the first step. It can alter the overall taste of the dish.

• Use less or more spice based on tolerance level. Measurements here are for traditional desi chicken curry and could be alarming to some.

• This recipe is measured for bone-in chicken. If using boneless, I recommend chicken thighs.

• Using a fresh tomato instead of tomato paste will result in a different curry consistency (more soupy).

• Dry Spices can be eliminated if you prefer, but replace with more chicken/garam masala.

Preparation Time10 min

Chilling Time15 min

Cooking Time20 min

Cooking MethodPressure Cooker