Combining the sauté and pressure cooking option on your multi-cooker will allow you to make this finger licking spicy chicken curry recipe in just 30 minutes! All you need to do is turn on the sauté option for 15 minutes when you are tempering your spices and masalas. Once everything is tempered and ready to cook away, turn on the pressure cooker setting and secure the lid and it'll be ready in 15 minutes! Multi-cookers make curries so much simpler so do try this out for yourself if you have one of these beasts. They do so much more than just curries but we love to make our occasional curries in these multi-cookers since its not only faster but requires less overlooking. It's great when you are busy but still want a tasty meal!
If you want the curry to taste as good as ours, we recommend going the extra mile and keeping a blended paste with these ingredients (onions, tomatoes, ginger, garlic, green chillies and curry leaves) in replacement of the regular ginger garlic paste. You can use this paste as a replacement for ginger garlic paste in any recipe and it will make your dish taste so much better!
INGREDIENTS
Marinate
1 teaspoon turmeric powder
1/2 teaspoon salt
1 tablespoon yogurt
450g boneless cubed chicken pieces
Curry
1/2 inch stick of cinnamon
2 cardamom pods
2 pieces of cloves
1 sprig of fresh crushed curry leaves
2 medium sliced onions
1 1/2 tablespoon ginger garlic paste
2 heaped tablespoons Aria Kitchen All Purpose Masala
1 teaspoon Kashmiri chilli powder
2 teaspoons coriander powder
1/2 teaspoon turmeric powder
2 tablespoons coconut milk
1 cup water
Coriander leaves for garnish
INSTRUCTIONS
Marinate your chicken pieces with the salt, yogurt, turmeric and place in the fridge for at least 2 hours.
Heat up your multi-cooker and select the sauté mode and pour in some oil.
Temper your cardamom pods, cloves and cinnamon.
Add in your curry leaves and cook for a couple minutes.
Throw in your sliced onions and fry until translucent.
Once the onions cook, add in the ginger garlic paste.
Throw in your marinated chicken and cook until the chicken becomes opaque.
Start adding in the Aria Kitchen All Purpose Masala, coriander powder, turmeric powder and Kashmiri chilli powder.
The masalas will begin to release an aroma when cooked. At this point you can mix in your coconut milk and water to create the curry.
Mix everything well and close off the multi-cooker.
Set the multi-cooker to pressure cook for around 15 minutes.
When the multi-cooker has completed cooking, dish out the curry and garnish with fresh coriander leaves.
Serve hot and enjoy with rice and yogurt on the side.