As you know we like our Friday night takeaways and tonight is no different
This is a Pakistani curry and can be made just as easily in a pan or skillet.
INSTANT POT KARAHI CHICKEN
2 tbsp oil
½ cup (48 g) grated ginger
1.5 pounds (750g) chicken thigh fillets
1 can chopped tomatoes
1 tsp ground cumin
1 tsp Garam masala
1/2-1 tsp cayenne
1 tsp salt
1/4 cup (4 g) chopped coriander/cilantro or flat leaf parsley
1-2 tbsp Apple cider vinegar
1 tsp garam masala
Extra coriander to garnish
Heat your Instant Pot and when it’s hot, add in the oil.
To the hot oil, add the ginger. Cook the ginger for 2-3 minutes.
Add the chicken, tomatoes, and spices, and stir well. You do not need to add any more water. While this is heating make sure you scrape all the ginger that has stuck to pot.
Close the lid and cook at high pressure for 5 minutes, and let it release pressure naturally for 10 minutes. Then release all remaining pressure.
Add all the finishing ingredients and allow to cook in for a few minutes
Garnish with extra coriander
Serve with cauliflower or Konjac rice