Chicken Lentil Curry Instant Pot Food
INSTANT POT® 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.
Provided by Fioa
Categories World Cuisine Recipes Asian Indian
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 159.6 calories, Carbohydrate 6.4 g, Cholesterol 54.3 mg, Fat 7.9 g, Fiber 2.2 g, Protein 15.8 g, SaturatedFat 4.2 g, Sodium 694.6 mg, Sugar 1.9 g
CHICKEN, LENTIL, POTATO CURRY
I can't remember where I got this recipe from. I probably first cooked it over 12 years ago and it is now on a handwritten scrap of paper.
Provided by Crechemom
Categories Curries
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Fry the lentils, garlic and onions in the butter. Add the ginger and curry powder and continue to cook for 10 minutes over a low heat.
- Add the chicken and potatoes. and cook for another 5 minutes.
- Add the tomatoes and enough water to cover the mixture.
- Cover and cook until all the water is absorbed (about 20- 30 minutes) Add the yoghurt and chutney and season.
- Mix well and serve with boiled rice.
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