Authentic Chicken Curry made in a simple onion-tomato gravy with the aroma of whole spices.
- For the whole spices
- 1 Black Cardamom
- 2 Bay Leaves
- 6 Cloves
- 6 Black Peppercorns
- 1/2 inch Cinnamon
- 1/2 tsp Cumin
- For the curry
- 3 tbsp Ghee or Oil
- 2 medium Onions, finely chopped
- 1 inch Ginger crushed
- 5 cloves Garlic crushed
- 1 Green Chilli pierced
- 300ml Passata
- 2 tsp Coriander Powder
- 1 tsp Cumin Powder
- 1/2 tsp Red Chilli Powder
- 1/4 tsp Turmeric Powder
- 1 tsp Salt
- 6 - 8 Chicken Thighs/Legs combined
- 125 ml Water
- 1/2 tsp Garam Masala Powder
- Coriander to garnish
Add the oil/ghee to the inner pot. Set the Saute button to high. Heat for 2 – 3 minutes.
Add all the whole spices and cook till fragrant. About 1 minute.
Add the onions and saute for 8 – 10 minutes until golden brown.
Add the garlic, ginger and green chilli and saute for a minute.
Pour in the Passata and saute 5 minutes.
Add coriander powder, cumin powder, red chilli powder, turmeric powder and salt. Saute till fragrant. Deglaze the pot with water if it is sticking.
Add the chicken and water.
Assemble pressure lid, making sure the pressure release valve is set to seal.
Select pressure and set to high. Set time for 12 minutes and select start.
When complete, quick release the pressure by moving the pressure release valve to vent.
Carefully remove lid and garnish with Coriander.