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Instant Pot Green Chicken Curry

Written by: 7aumsuvai

Curry leaves are nature's gift to us. It does not only add flavor to our dishes but also great for our health. Curry leaves chicken curry is a delicious and flavorful dish that goes well with hot rice and rasam. Let us cook this curry in Instant Pot.


Ingredients: Serves 4 to 5
  • 1/2 to 3/4 kg – Chicken with bones
  • 1 no – Onion (chopped finely)
  • 1 tsp – Ginger garlic paste
  • 1/2 tsp – Turmeric powder
  • 2 tsp – Coriander powder / dhania
  • 1/4 tsp – Lemon juice
  • 1/4 cup – Grated coconut
  • Salt to taste

For grinding:
  • 5 to 8 no’s – Small onion / chinna vengayam / shallots (1 big onion)
  • 1 tsp – Oil
  • 1 handful – Coriander leaves
  • 1 handful – Curry leaves
  • 1 tsp – Peppercorns ( or add as needed)
  • 2 to 4 no's – Green chillies

For seasonings:
  • 2 tbsp – Sesame oil
  • 1 no – Cinnamon stick
  • 1 no – Cardamom
  • 1 no – Clove
  • 1/2 tsp – Fennel seeds


Preparation method:
  1. Wash chicken thoroughly for 3 to 4 times then marinate it with turmeric powder and little salt. Keep it aside.
  2. Heat oil in a instant pot (saute mode with normal heat setting), add small onion/ chopped big onion, coriander leaves, curry leaves, peppercorns and finally green chilli, saute for 2 minutes or until it is 3/4 done. Allow them to cool completely then grind them to a fine paste, set this aside.
  3. Grind grated coconut into fine paste and set it aside.
  4. Heat sesame oil in a instant pot (saute mode with normal heat), season with items given in the list for seasoning. Followed by chopped onion along with little salt, saute until they are slightly golden brown in color.
  5. Add ginger garlic paste, saute for a few seconds. Now add marinated chicken and saute well for 2 minutes. Then add turmeric powder ,coriander powder and ground green paste, mix well.
  6. Add coconut paste, 1/2 to 3/4 cup water and required salt, close the instant pot with pressure sealed. Cook in pressure cook mode for 5 mins over high pressure.
  7. Once done, release the pressure manually. Add freshly ground pepper powder for extra flavour.This is completely optional. 
  8. Finally squeeze some lemon juice and the curry is ready. Green chicken curry/Karuvepillai chicken kuzhambu is ready, serve with hot rice or even with hot idli.

Notes:
  • Marinating chicken is very important to get soft and juicy chicken.
  • Always wash chicken in lemon juice once or twice in order to avoid the stinky smell from chicken (kavuchi smell).
  • You may increase or decrease the quantity of peppercorns as per your spice level.

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