Instant Pot Chicken Potato Curry
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Piping Pot Curry · by Meeta Arora★ 4.8 (45)

Instant Pot Chicken Potato Curry

NUTRITION · PER SERVING40M COOK
CAL 17%·PRO 55%
CARBS 24G29% OF CAL
5G FIBER7G SUGAR13G OTHER
FAT 15G39% OF CAL
7G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A quick Instant Pot curry loaded with tender chicken and potatoes in a fragrant, authentic sauce built from whole spices, ghee, and tomato. Gluten-free and dairy-free, serve over rice or with warm naan.

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Nutrition & ingredients

Ingredients

serves 4
  • 1 pound Chicken (boneless, cut into 1-2 inch pieces, see notes for bone-in chicken)
  • 3 tablespoon Ghee or Oil
  • 1 Green Chili Pepper (small, chopped (optional))
  • 1 tablespoon Ginger (grated)
  • 1 tablespoon Garlic (minced)
  • 2 cups Onion (finely diced)
  • 1 cup Tomato (pureed, I used 2 roma tomatoes and pureed in a blender)
  • 1/2 cup Water
  • 1 Potato (cut into 1.5 inch cubes, about 7oz )
  • 1 teaspoon Lime juice
  • 1/2 teaspoon Garam Masala
  • 1/4 cup Cilantro (to garnish)
  • 4 Green Cardamom (Elaichi)
  • 2 Bay leaf (Tej Patta)
  • 6 Cloves (Laung)
  • 8 Black Peppercorns
  • 1/2 teaspoon Cumin seeds (Jeera)
  • 1 teaspoon Coriander powder (Dhaniya powder)
  • 1 teaspoon Garam masala
  • 1 teaspoon Kashmiri red chili powder (adjust to taste )
  • 1/4 teaspoon Ground Turmeric (Haldi powder) (optional)
  • 1 teaspoon Ground Cumin (Jeera powder)
  • 1 teaspoon Salt
PREP
20M
SODIUM
701MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.