Chicken Curry Recipe by Rosalyn John
Cooking Instructions 1 Wash the chicken pieces nicely. In a bowl, add chicken pieces, lemon juice, turmeric powder, ginger paste, garlic paste and salt. Mix well. Marinate for few hours or overnight. 2 Next morning, wash the potatoes. Peel the skin. Cut into half and then half of half. Add to the marinated chicken. Whisk yogurt, and add to the marinated chicken. Mix well and keep aside. 3 Crush sambar onions, green chillies, curry leaves, mint leaves, ginger and garlic and keep aside. 4 Wash and keep ready chopped onions, green chillies, tomatoes and coriander leaves. Keep whole spices ready ie. Red kashmiri chillies, cardamoms, cloves, cinnamon, mustard seeds, fennel seeds, cumin seeds, peppercorns and asafoetida. Keep the powdered spices ready ie. White pepper powder, black pepper powder, fennel powder, cumin powder, coriander powder, chilli powder and chicken masala. And also some curry leaves. 5 Using an Instant Pot with the top off, select "Saute" to pre-heat the cooker. When the word "Hot" appears on the display, add oil to the cooking pot. Add mustard seeds and allow it to crackle. Add all the remaining whole spices and saute for few seconds. Add the onions and saute till the onions are translucent. Add the crushed ingredients and saute till the raw smell leaves. Add the tomatoes and salt and saute till they are soft and mushy. Add all the powdered spices and saute for a minute. 6 Add the marinated chicken and potatoes and coriander leaves and saute for a minute or two. Add hot water and let it saute till it boils. Cancel "Saute". Close and lock the lid. Turn the steam valve to "Sealed". Select "Pressure Cook" or "Manual". Keep the Pressure on "High". Adjust time button to set 6 to 8 minutes of pressure cooking time. When the beep sounds, use a natural release to release pressure (approximately 20 minutes). When valve drops, carefully remove the lid. 7 Add coriander leaves and again select "Saute" and let it cook for 2 minutes. Keep the Pot on "Keep Warm" for serving a bit later or Serve and enjoy immediately. 8 Serve over hot steamed rice with salad and pickle. 1 Wash the chicken pieces nicely. In a bowl, add chicken pieces, lemon juice, turmeric powder, ginger paste, garlic paste and salt. Mix well. Marinate for few hours or overnight. 1 Wash the chicken pieces nicely. In a bowl, add chicken pieces, lemon juice, turmeric powder, ginger paste, garlic paste and salt. Mix well. Marinate for few hours or overnight. 2 Next morning, wash the potatoes. Peel the skin. Cut into half and then half of half. Add to the marinated chicken. Whisk yogurt, and add to the marinated chicken. Mix well and keep aside. 2 Next morning, wash the potatoes. Peel the skin. Cut into half and then half of half. Add to the marinated chicken. Whisk yogurt, and add to the marinated chicken. Mix well and keep aside. 3 Crush sambar onions, green chillies, curry leaves, mint leaves, ginger and garlic and keep aside. 3 Crush sambar onions, green chillies, curry leaves, mint leaves, ginger and garlic and keep aside. 4 Wash and keep ready chopped onions, green chillies, tomatoes and coriander leaves. Keep whole spices ready ie. Red kashmiri chillies, cardamoms, cloves, cinnamon, mustard seeds, fennel seeds, cumin seeds, peppercorns and asafoetida. Keep the powdered spices ready ie. White pepper powder, black pepper powder, fennel powder, cumin powder, coriander powder, chilli powder and chicken masala. And also some curry leaves. 4 Wash and keep ready chopped onions, green chillies, tomatoes and coriander leaves. Keep whole spices ready ie. Red kashmiri chillies, cardamoms, cloves, cinnamon, mustard seeds, fennel seeds, cumin seeds, peppercorns and asafoetida. Keep the powdered spices ready ie. White pepper powder, black pepper powder, fennel powder, cumin powder, coriander powder, chilli powder and chicken masala. And also some curry leaves. 5 Using an Instant Pot with the top off, select "Saute" to pre-heat the cooker. When the word "Hot" appears on the display, add oil to the cooking pot. Add mustard seeds and allow it to crackle. Add all the remaining whole spices and saute for few seconds. Add the onions and saute till the onions are translucent. Add the crushed ingredients and saute till the raw smell leaves. Add the tomatoes and salt and saute till they are soft and mushy. Add all the powdered spices and saute for a minute. 5 Using an Instant Pot with the top off, select "Saute" to pre-heat the cooker. When the word "Hot" appears on the display, add oil to the cooking pot. Add mustard seeds and allow it to crackle. Add all the remaining whole spices and saute for few seconds. Add the onions and saute till the onions are translucent. Add the crushed ingredients and saute till the raw smell leaves. Add the tomatoes and salt and saute till they are soft and mushy. Add all the powdered spices and saute for a minute. 6 Add the marinated chicken and potatoes and coriander leaves and saute for a minute or two. Add hot water and let it saute till it boils. Cancel "Saute". Close and lock the lid. Turn the steam valve to "Sealed". Select "Pressure Cook" or "Manual". Keep the Pressure on "High". Adjust time button to set 6 to 8 minutes of pressure cooking time. When the beep sounds, use a natural release to release pressure (approximately 20 minutes). When valve drops, carefully remove the lid. 6 Add the marinated chicken and potatoes and coriander leaves and saute for a minute or two. Add hot water and let it saute till it boils. Cancel "Saute". Close and lock the lid. Turn the steam valve to "Sealed". Select "Pressure Cook" or "Manual". Keep the Pressure on "High". Adjust time button to set 6 to 8 minutes of pressure cooking time. When the beep sounds, use a natural release to release pressure (approximately 20 minutes). When valve drops, carefully remove the lid. 7 Add coriander leaves and again select "Saute" and let it cook for 2 minutes. Keep the Pot on "Keep Warm" for serving a bit later or Serve and enjoy immediately. 7 Add coriander leaves and again select "Saute" and let it cook for 2 minutes. Keep the Pot on "Keep Warm" for serving a bit later or Serve and enjoy immediately. 8 Serve over hot steamed rice with salad and pickle. 8 Serve over hot steamed rice with salad and pickle. 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