Chicken karahi

Ingredienti

• 3 tablespoons oil
• 1 yellow onion (finely diced)
• 1/4 cup ginger (finely diced)
• 2 tablespoons garlic (minced)
• 1 1/2 pounds boneless skinless chicken thighs (patted dry and cut into 4 pieces each)
• 1 1/2 cups canned diced tomatoes (**)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 tablespoon Kashmiri red chili powder
• 1/4 teaspoon ground turmeric
• 1 1/2 teaspoons kosher salt
• 1/4 cup chopped cilantro
• 1/4 cup ginger (julienned)

Preparazione

1. 1

   Turn the Instant Pot to Sauté mode and heat oil. Add onions, ginger, and garlic, and cook for 2 to 3 minutes or until the onions turn translucent. Use a glass lid to speed up the process. Tip: Make sure the bottom of the pot has no browning after sautéing the onions. If you see any browning, press Cancel on the Instant Pot and add 2 tablespoons of water and deglaze the bottom of the pot with a wooden or silicone spatula to remove all of the brownings.

2. 2

   Add the chicken, tomatoes, ground cumin, ground coriander, garam masala, Kashmiri red chili powder, ground turmeric, and salt. Stir well.

3. 3

   Close the Instant Pot lid on with the pressure valve to sealing. Pressure Cook (Hi) for 5 minutes. Allow the pressure to release naturally for 5 minutes and then release all remaining pressure by turning the pressure release valve from sealing to venting.

4. 4

   Open the Instant Pot and set it to Sauté mode. Cook the chicken for 5 minutes as the curry continues to thicken. Garnish with cilantro and ginger.

5. 5

   Serve hot with naan or parathas and rice. For a low carb meal, serve mushroom masala over cauliflower rice. Add a side of cucumber salad for a delicious meal.