This chicken curry is made with spices that are typically used to make Indian pickles, also known as achar. It’s a very flavorful and aromatic curry. Like many Indian dishes, this curry will taste even better the next day when you eat the leftovers.
- 3 tablespoons oil of choice
- 1 teaspoon cumin seeds
- 1 bay leaf
- 1 onion, diced
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 teaspoon coriander powder
- 1 teaspoon fennel seeds
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon turmeric
- ½ teaspoon amchur (dried mango powder)
- ½ teaspoon fenugreek (methi) seeds
- ½ teaspoon garam masala
- ½ teaspoon kalonji (Indian onion seeds/nigella seeds)
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne
- 2 pounds skinless and boneless chicken thighs, cut into bite-sized pieces
- 1 cup fresh tomato puree (approx. ½ pound tomatoes)
- ½ cup water
- Cilantro, garnish
- Press the sauté button, add the oil and allow it to heat up for a minute. Add the cumin seeds and once they brown, add the bay leaf and onions. Stir-fry for 6-7 minutes, or until the onions begin to brown.
- Add garlic, ginger, spices and stir briefly. Add the chicken and give everything a good mix so that the chicken is well coated with the spices.
- Add the pureed tomatoes and cook for 5 minutes, stirring occasionally. Then add the water.
- Secure the lid, close the pressure valve and cook for 5 minutes at high pressure.
- Naturally release pressure.
- Garnish with cilantro.