Pepper Chicken Curry (Instant Pot)

Ingredients

• 3 tbsp Olive oil
• 2 tsp Cumin seeds
• 1 bunch Curry leaves
• 4 unit Green chillies (You can skip this if you have added the extra peppercorns or reduce this)
• 2 unit Red onions (or regular onions)
• 1 tbsp Ginger garlic paste
• 2 lb Chicken (Cut into small cubes. You can choose bone or boneless)
• 1 tsp Turmeric
• 1 tsp Red chilli powder
• 1 tsp Salt (Adjust to taste)
• 2 unit Tomatoes
• 1 bunch Coriander leaves (For garnishing)
• 4 unit Dry red chillies
• 4 unit Cloves
• 1 unit Green cardamom pods
• 1 unit Cinnamon stick
• 1 tbsp Coriander seeds
• 0.5 tsp Fennel seeds
• 2 tsp Black peppercorns (You can increase this by a notch to make it a little more spicy)
• 1 cup Water (Use 1/2 cup for a thicker gravy)

Instructions

1. 1Dry roast the dry red chillies, cloves, green cardamom pods, cinnamon stick, coriander seeds, fennel seeds, cumin seeds, and black peppercorns until fragrant. Grind them into a fine powder using a mixer grinder.
2. 2Set the Instant Pot to sauté mode. Once hot, add olive oil, cumin seeds, and curry leaves. Sauté for a few seconds, then add the onions and cook until they are browned, about 3-4 minutes.
3. 3Add the ginger garlic paste to the sautéed onions and stir until the raw aroma dissipates, approximately 1-2 minutes.
4. 4Add the cubed chicken, turmeric, red chilli powder, and salt to the pot. Sauté for a few minutes until the chicken is well coated with the spices. Add the ground spice mix and sauté for another minute. Then, add the tomatoes and continue to sauté for a few more minutes.
5. 5Add 1 cup of water to the pot. For a thicker gravy, use 1/2 cup. Switch the Instant Pot to high pressure mode and set it to manual pressure for 10 minutes. Allow the pressure to release naturally.
6. 6Garnish the curry with fresh coriander leaves before serving. Serve hot with rice or bread.