Step 1

Soak dry chilies in ½ cup of hot water for 10-15 minutes. Transfer to a blender with 2 tablespoons of the soaking liquid, ginger, garlic, vinegar, tamarind, dry spices, salt, and sugar. Purée into a smooth paste.

Step 2

Turn ON Instant pot on sauté mode. Add oil and heat for 30 seconds. Add chopped onions and sauté for 3 minutes, until soft.

Step 3

Add the chicken pieces along with spice paste and saute for 2 minutes. Add the remaining ½ cup of soaking liquid (or water), and stir well. Use the liquid to scrape any brown bits stuck at the bottom of the pot.

Step 4

Close the lid and set the valve to sealing position. Set Pressure Cook or Manual for 6 minutes at high pressure.  After the time is up, wait 5 minutes then release the pressure manually. Open the lid after the pin drops.

Step 5

Check for taste and adjust salt if needed. If the curry looks runny, turn on saute and simmer for 2-3 minutes to your desired thickness. When ready, garnish with chopped cilantro and enjoy with rice or naan.

Step 6

Follow Steps 1 to 3 from the instant pot recipe above.

Step 7

When the curry starts simmering, cover with a lid.  Reduce the heat to medium and cook for 12-15 minutes, or until the chicken cooks through. Stir 2-3 times in between to prevent the sauce from burning.

Step 8

When ready, garnish with chopped cilantro and serve.