Instant Pot Chicken Salan

Instant Pot Chicken Salan (Tomato-based Curry)


1 chicken cut into pieces
1/2 cup oil
1 tbsp ginger garlic paste
1/2 tsp Gharam Masala
1/2 tsp turmeric powder
3/4 tsp red chili powder
1 1/2 tsp cumin powder
1 1/2 tsp coriander powder
1 tsp salt
1/3  cup fried onions
3/4 cup tomato purée
2 tbsp coriander leaves chopped
1/2 sorrano chili whole (with stem cut off)

Press sauté button in IP, add oil and allow it to heat up. When IP reads "HOT" add ginger garlic paste, gharam masala, turmeric, chili powder, salt, cumin, and coriander powders. Fry for 1 minute then add chicken. Cover chicken completely in masalas, fry until chicken has sealed. Add fried onions, tomato purée, chilis and coriander leaves. Add 1/2 cup water, close IP lid, press the poultry button and set for 8 minutes.

You can leave the curry in the pot until ready to eat, the IP will keep it warm.

Now go do what homeschool moms don't have much time to: take a long shower, drink your tea quietly, and my personal favorite...take a quick nap. HAHA! I mean, now chauffer the kids to their next class!

Serve with rice.

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