Easiest Way to Make Indian Chicken Curry Recipe Without Coconut Milk

Instant Pot&Reg; Indian Chicken Curry

Sweet potatoes and chicken are slowly braised in a flavorful.

Recipe Summary Instant Pot&Reg; Indian Chicken Curry

This quick and easy Indian chicken curry comes together faster than you'd expect with your Instant Pot®. Ginger, garlic, coriander, garam masala, and chili powder make it absolutely fragrant. Serve with naan bread and basmati rice.

Ingredients | Indian Chicken Curry Recipe Without Coconut Milk

3 tablespoons butter

1 yellow onion, chopped

1 tablespoon minced garlic

1 tablespoon minced fresh ginger root

1 pound boneless, skinless chicken breast, trimmed and cut into 1-inch pieces

2 tablespoons tomato sauce

1 ½ tablespoons ground coriander

¾ tablespoon Indian chili powder

1 ½ teaspoons salt

1 teaspoon garam masala

¾ teaspoon ground turmeric

¾ teaspoon ground black pepper

¼ teaspoon cumin

1 bay leaf

Directions

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and cook onion until soft and translucent, about 3 minutes. Add garlic and ginger; cook until tender, about 1 minute. Add chicken; cook until golden, about 5 minutes. Add tomato sauce, coriander, chili powder, salt, garam masala, turmeric, pepper, cumin, and bay leaf. Close and lock the lid. Select poultry according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Info | Indian Chicken Curry Recipe Without Coconut Milk

prep: 10 mins cook: 35 mins additional: 10 mins total: 55 mins Servings: 6 Yield: 6 servings

TAG : Instant Pot&Reg; Indian Chicken Curry

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