While there are many different types of chicken curry, I consider this recipe to be more of an everyday type of curry. Perfectly cooked chicken and tender potatoes are served in a spiced onion and tomato gravy, making this a comforting and hearty dish.
- 3 tablespoons oil of choice
- ½ teaspoon cumin seeds
- ½ teaspoon black mustard seeds
- 1 onion, diced
- 1 bay leaf
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 1 teaspoon coriander powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon fennel powder
- ½ teaspoon garam masala
- ½ teaspoon turmeric
- ¼ teaspoon black pepper
- ¼ teaspoon carom seeds (ajwain)
- ¼ teaspoon cayenne
- ¼ teaspoon dried mango powder (amchur)
- 1 ½ pounds skinless and boneless chicken thighs, cut into quarters
- 1 cup fresh tomato puree (approx. ½ pound tomatoes)
- 4 small yellow or white potatoes (approx. 1 pound), cut in half
- ½ cup water
- Cilantro, garnish
- Press the sauté button, add oil and allow it to heat up for a minute. Add the cumin seeds and mustard seeds and once the cumin seeds brown and the mustard seeds pop, add the onion and bay leaf. Stir-fry for 6-7 minutes, or until the onion begins 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.
- Add the potatoes, give everything a good stir, then pour in the water.
- Secure the lid, close the pressure valve and cook for 5 minutes at high pressure.
- Naturally release pressure.
- Garnish with cilantro.