Homestyle Chicken Curry - Recipe Video
This delicious one-pot chicken curry is made with basic ingredients and comes together in no time. Perfect for weeknights dinner!
Equipment
Ingredients
Ingredients
For The Marinade
- 1 whole chicken cut into small pieces; [approx. 3 lbs.]
- 1 ½ teaspoon ginger-garlic paste
- ½ cup thick yogurt
- 2 teaspoon coriander powder
- ¼ teaspoon turmeric powder
- 1 teaspoon red chili powder; adjust to taste
- 2 tablespoon cooking oil
- 1 teaspoon lemon juice
- salt to taste
For The Tomato Puree
- 1 medium tomato
- 2-3 green chili; adjust to taste
For The Chicken Curry
- Marinated chicken
- Tomato puree
- 1 medium red or yellow onion, chopped
- 1 tablespoon ghee or oil
- ½ teaspoon cumin seeds
- 1 dried bay leaf
- 3-4 whole cloves
- 1 inch cinnamon sticks
- 3-4 whole green cardamom
- 1 teaspoon garam masala; adjust to taste
- 1 teaspoon ginger-garlic paste
- Freshly squeezed lemon juice; adjust to taste
- Handful of fresh cilantro, chopped
Instructions
Step1: Marinate The Chicken
- This process can be done a day in advance. You can marinate the chicken overnight or minimum of 30 minutes.
- Using a paper towel, pat dry the chicken to get rid of any excess moisture.
- In a large bowl, combine yogurt, ginger-garlic paste, coriander powder, turmeric powder, red chili powder, oil, lemon juice, and salt to taste.
- Add chicken pieces and turn to coat. Marinate for 30 minutes or overnight.
Step 2: Prepare The Sauce [Bhuna Masala]
- Note: You can skip the sautéing of onions, and tomatoes, and use my homemade bhuna masala (about ¾ cup masala)
- In a blender jar, add chopped tomatoes, and green chili and make a puree. Keep it aside.
- Turn Instant Pot to sauté (more) and heat the oil.
- Add cumin seeds, whole cloves, whole green cardamom, cinnamon stick, and bay leaf. Sauté for 10-15 seconds.
- Next add onions, a pinch of salt, and cook for 3-5 minutes, or until the onions turn light brown. Stir at regular intervals.
- Now add ginger-garlic paste, and sauté for 30 seconds.
- Add tomato puree, and sauté for 3-5 minutes. Cook the sauce until the oil starts to separate. Stir at regular intervals.
Step 3: Pressure Cook The Chicken
- Add the chicken, and sauté for 3-5 minutes. Stir the chicken a few times.
- Add 1-2 tablespoons of water and deglaze the pot.Note: There will be enough liquid to build the pressure and cook the chicken. Do not add too much water.
- Close the Instant Pot lid, vent sealed. Pressure cook (high) for 10 minutes. Allow 10 minutes of natural pressure release.
- For Stovetop Pressure Cooker: Close the pressure cooker lid, and put the weights. After the first whistle reduces the heat and cook the chicken for 10 minutes. Let pressure release naturally.
Step 4: Enjoy Mom's Chicken Curry
- [Optional] Turn ON sauté (more), and simmer the curry for 2-3 minutes or until desired consistency.
- Sprinkle some garam masala, lemon juice, and a handful of fresh cilantro. Serve with some Basmati Rice, roti, or naan. Enjoy!
Video
Notes
Please refer to the post for the following:
- Tips For Delicious Mom's Chicken Curry
- Can I Freeze The Chicken Curry
- Frequently Asked Questions
Nutrition
Nutrition Facts
Homestyle Chicken Curry - Recipe Video
Amount per Serving
Calories
150
% Daily Value*
Fat
12
g
18
%
Saturated Fat
4
g
25
%
Trans Fat
0.03
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
6
g
Cholesterol
14
mg
5
%
Sodium
102
mg
4
%
Potassium
176
mg
5
%
Carbohydrates
9
g
3
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
2
g
4
%
Vitamin A
314
IU
6
%
Vitamin C
8
mg
10
%
Calcium
66
mg
7
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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KEYWORD
chicken curry recipe, homestyle chicken curry, instant pot chicken curry