pepper chicken curry (instant pot)
Cooking Time
25min
Prep Time
20 min
Serves
4
Categories
Side Dish
Curry
Dinner
Lunch
Main Dish
Cooking tools used
Instant Pot
Mixer Grinder
Cuisines
Indian - South Indian
Ingredients
Main Section
olive oil
3
tbsp
cumin seeds
1
tsp
curry leaves
1
bunch
green chillies
4
unit
You can skip this if you have added the extra peppercorns. or reduce this
red onions
2
unit
or regular onions
ginger garlic paste
1
tbsp
chicken
2
lb
cut them into small cubes. You can choose bone or boneless
turmeric
1
tsp
red chilli powder
1
tsp
tomatoes
2
unit
coriander leaves
1
bunch
for garnishing
For dry roasting
dry red chillies
4
unit
cloves
4
unit
green cardamom pods
1
unit
cinnamon stick
1
unit
coriander seeds
1
tbsp
fennel seeds
1/2
tsp
cumin seeds
1
tsp
black peppercorns
2
tsp
You can increase this by a notch to make it a little more spicy
Step 1
Dry roast all ingredients inside 'For dry roasting' section and grind it into a fine powder.
Step 2
saute instant pot and once hot add oil, cumin, curry leaves and curry leaves. Saute it for a few seconds.
Step 3
Add onions and keep stirring for a few minutes. Make sure that the onions are brown (this might take 3-4 minutes or more)
Step 4
add ginger garlic paste to it and stir till the raw smell of the ginger garlic paste goes away. This might take a minute or two.
Step 5
add cubed chicken, turmeric and red chilli powder and salt. Saute this for a few minutes. Empty the ground spice mix to it and saute for a minute. Add tomatoes and continue sautéing for a few minutes
Step 6
add 1 cup water (make this 1/2 cup if you want a thick gravy. 1 cup will give you a semi thick gravy). Switch to high pressure mode and set manual pressure for 10 minutes. Let pressure release naturally
Step 7
Garnish with coriander leaves.
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