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In Saute mode, melt ghee or butter. Add cinnamon, cumin seeds and bay leaf and stir till fragrant, being careful not to burn.
Add onions, garlic and ginger, and saute till deep golden brown, about 7 to 12 minutes. If you find the onions beginning to burn, deglaze with a teaspoon or two of broth.
Mix tomato paste with 2 tablespoons of water and add to the onions.
Saute until the tomato paste is cooked, about 3 minutes. You should notice that the oil starts to separate from the tomato. If it sticks to the bottom, add another tablespoon or two of water.
Press Cancel to turn off Instant Pot. Otherwise, spices can burn when you add them.
Add coriander, turmeric, black pepper, chili powder, salt and stir till fragrant.
Add the chicken pieces and stir to coat with the spice mixture. Make sure there's nothing stuck on the bottom of the inner pot.
Add 1/2 cup chicken broth or water.
Close the lid and Pressure Cook on High Pressure for 9 minutes.
Do a Quick Release of pressure. [Read More: The Different Pressure Release Methods].
Open the lid and carefully stir in the cubed potatoes and garam masala.
Close the lid and Pressure Cook on High Pressure for 6 minutes.
Do a Quick Release of pressure. Press Cancel.
Open the lid and add cashew paste, stir the chicken curry and heat through in Saute mode, until thickened. Stir occasionally to make sure nothing sticks to the bottom.
Press Cancel, sprinkle chicken curry with cilantro and serve with Instant Pot basmati rice, bread or naan.