Instructions

Prep:

1. Blend the garlic and ginger chunks in a food processor or mince finely. Set aside together in a small bowl. Repeat for the red and green chilies and set aside in another small bowl. Blend the diced red onion and puree the diced tomatoes and set aside in individual small bowls. (Note: You can skip this step if not using the food processor or if you prefer to use a conventional/handheld immersion blender later. Instead, mince the garlic, ginger, red & green chilies, and finely chop the red onion and tomatoes and set aside in small bowls)
2. Combine all the spices in a small bowl and cover with cling wrap or a small plate until ready to use.

Stovetop Pressure Cooker:

1. Turn on the stove to high heat and let the pressure cooker heat up for 30-40 seconds, then add olive oil and chili oil (if using) and the onion. Sauté for about 1 – 2 minutes or until onions are translucent.
2. Add the garlic and ginger and continue sautéing until fragrant.
3. Add the red and green chilies and keep stirring for 1-2 minutes.
4. Add the spices and stir to combine with the other ingredients while scraping the bottom to form a thick pasty mixture.
5. Add the tomatoes and stir to combine – about a minute.
6. Then add the curry roux and ¾-1 cup water. Continue stirring and press down on the curry roux to help them melt.
7. Add the chicken pieces and stir to coat them with the sauce until no longer pink – 20 seconds.
8. Cover the pressure cooker and lock the lid. Turn down to medium high heat. Allow for the chicken to cook for two whistles –10-12 minutes.
9. Once cooking has completed, turn off the heat and allow for the pressure to release completely – about 15-17 minutes. Then, carefully open the lid.
10. Turn the stove back on to medium high heat and stir at regular intervals. Let simmer for 4-6 minutes or until desired thickness for the gravy has been achieved.
11. Add the chopped coriander and stir to combine for 20 – 30 seconds. Then turn off the heat and remove to dish.
12. Garnish with more freshly chopped coriander if desired, and serve with steamed white rice, naan, or roti with a side of cooling raita or plain yogurt.

Stovetop – Wok/Stockpot:

1. Turn on the stove to high heat and let the wok or stockpot heat up for 30-40 seconds, then add olive oil and chili oil (if using) and the onion. Sauté for about 1 – 2 minutes or until onions are translucent.
2. Add the garlic and ginger and continue sautéing until fragrant.
3. Add the red and green chilies and keep stirring for 1-2 minutes.
4. Add the spices and stir to combine with the other ingredients while scraping the bottom to form a thick pasty mixture.
5. Add the tomatoes and stir to combine – about a minute.
6. Then add the curry roux and ¾-1 cup water. Continue stirring and press down on the curry roux to help them melt.
7. Add the chicken pieces and stir to coat them with the sauce until no longer pink – about 20 seconds.
8. Cover the pot and turn down to medium heat. Allow for the chicken to cook for 8-10 minutes. Stir at regular intervals in between.
9. Turn the stove back on to medium high heat and stir at regular intervals and let simmer for 5-8 minutes or until desired thickness for the gravy has been achieved.
10. Add the chopped coriander and stir to combine for 20 – 30 seconds. Then turn off the heat and remove to dish.
11. Garnish with more freshly chopped coriander if desired, and serve with steamed white rice, naan, or roti with a side of cooling raita or plain yogurt.

Instant Pot:

1. Select the ‘Sauté’ function on the Instant Pot. Once the pot displays ‘Hot’, add olive oil and chili oil (if using) and the onion. Sauté for about 1 minute.
2. Add the garlic and ginger and continue sautéing until fragrant.
3. Add the red and green chilies and keep stirring for 1-2 minutes.
4. Add the spices and stir to combine with the other ingredients while scraping the bottom to form a thick pasty mixture.
5. Add the tomatoes and stir for 30-40 seconds.
6. Then add the curry roux and ¾-1 cup water. Continue stirring and press down on the curry roux to help them melt.
7. Add the chicken pieces and stir to coat them with the sauce.
8. Select the ‘Cancel’ function and close the lid. Make sure that the vent is in ‘Sealing’ position. Select ‘Manual’ and adjust the +/- buttons to set the cook time to 7 minutes.
9. Once cooking has completed, allow the pressure to release naturally for 10 minutes then hit ‘Cancel’. Carefully turn the vent to ‘Venting’ to release any remaining pressure. Ensure that the valve has dropped and then open the lid.
10. Select the ‘Sauté’ function and stir and let simmer for 4-6 minutes or until desired thickness for the gravy has been achieved.
11. Add the chopped coriander and stir to combine for 20 – 30 seconds. Then turn off the heat and remove to dish.
12. Garnish with more freshly chopped coriander if desired, and serve with steamed white rice, naan, or roti with a side of cooling raita or plain yogurt.