Ingredients: |
Ingredients: Main Ingredients:
1.5 - 2 pounds (700g) chicken drumsticks or thighs
1 cup (250ml) unsalted chicken stock
3 tablespoons (24g) curry powder (try to use High Quality curry powder)
2 tablespoons (30g) ghee (or unsalted butter or olive oil)
1.5 tablespoon (22.5ml) regular soy sauce
Flavor Enhancing Ingredients:
2 (405g) medium carrots , cut into chunks
2 (510g) russet potatoes , cut into quarters
1 (130g) medium onion , diced
8 cloves (29g) garlic , minced
1 tablespoon (15g) ginger , minced
½ - 1 teaspoon (1.4g - 2.8g) cayenne pepper
2 tablespoons (30g) tomato paste
¼ cup (63ml) - ½ cup (125ml) coconut milk (optional)
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Directions: |
Directions:Brown Chicken in Instant Pot: Press “Saute” button to “Sauté More” function to heat up Instant Pot. Wait until the indicator says “HOT” (~8 mins).
Pat dry the chicken parts with a paper towel, then season one side of the chicken with kosher salt and ground black pepper.
Add 2 tbsp (30g) ghee or unsalted butter in Instant Pot. Place the chicken in Instant Pot (seasoned side face down), then brown for 4 minutes. Season the other side of chicken with salt and ground black pepper. Flip the chicken & brown this side for another 3.5 minutes. Remove and set aside the browned chicken.
Sauté Onion: Add diced onions in Instant Pot, then saute for 3 minutes.
Sauté Garlic, Ginger, and Spices: Add in minced garlic, ginger, 3 tbsp (24g) curry powder, ½ - 1 tsp (1.4g - 2.8g) cayenne pepper, and 2 tbsp (30g) tomato paste, then saute for another minute.
Deglaze Instant Pot: Pour in 1 cup (250ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot.
Turn off the Instant Pot for now as you add in the remaining ingredients.
Pressure Cook Chicken Curry: Add in 1.5 tbsp (22.5) regular soy sauce, then give it a quick mix. Add in the browned chicken & its meat juice. Layer the carrot and potato chunks on top. No need to mix.
With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook:
-Bone-in Chicken Thighs or Drumsticks: High Pressure for 5 minutes + 10 minutes Natural Release.
-Bone-in Chicken Breasts: High Pressure for 4 minutes + 10 minutes Natural Release.
Release remaining pressure, then open the lid.
Add Coconut Milk: Set aside all the chicken and half of the potatoes & carrots. Bring the curry sauce to a simmer with “Saute More” function. Mix in ¼ cup (63ml) - ½ cup (125ml) coconut milk.
Thicken & Season: With a wooden spoon, break down the remaining potatoes in Instant Pot to give the sauce some extra texture & body. Taste and adjust the seasoning by adding more salt.
*For reference: We added roughly 1 – 2 large pinches of salt. |
Personal
Notes: |
Personal
Notes: *Curry Powder Tip: Different Curry Powder vary in taste, aroma, quality. Make sure to taste & adjust accordingly. Best to use High Quality Curry Powder when possible.
*Spicy Level Tip: Adjust the amount of cayenne pepper according to how spicy you want your chicken curry. For reference, we used mild spicy curry powder with ½ tsp (1.2g) cayenne pepper, and it was mild-medium spiciness.
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