Wednesday Bengali Chicken Curry (Instant Pot) Recipe

Name: Wednesday Bengali Chicken Curry (Instant Pot)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds boneless skinless chicken thighs, cut into smaller pieces; 1 teaspoon turmeric; 1 teaspoon teaspoon red cayenne powder; 2 teaspoons salt or to taste; 3 tablespoons canolla or grapeseed oil; 1 large onion, finely diced; 1 tablespoon freshly grated ginger; 2 cloves garlic, minced; 2 dried bay leaves; 1/2 tablespoon cumin seeds; 2 tomatoes, diced (or 1/2 cup canned); 1 teaspoon sugar; 2 green Serrano chilies, minced (optional); 1/2 cup frozen green peas; 2 tablespoons chopped cilantro

Servings: persons

2 pounds boneless skinless chicken thighs, cut into smaller pieces
1 teaspoon turmeric
1 teaspoon teaspoon red cayenne powder
2 teaspoons salt or to taste
3 tablespoons canolla or grapeseed oil
1 large onion, finely diced
1 tablespoon freshly grated ginger
2 cloves garlic, minced
2 dried bay leaves
1/2 tablespoon cumin seeds
2 tomatoes, diced (or 1/2 cup canned)
1 teaspoon sugar
2 green Serrano chilies, minced (optional)
1/2 cup frozen green peas
2 tablespoons chopped cilantro

1
Place the chicken in a non-reactive mixing bowl and sprinkle with the cayenne, turmeric and salt and set aside. Turn the instant pot onto saute mode and add in the oil and add the onions and saute well for about 5 minutes. Do this stirring frequently allowing the onion to soften and then turn gently golden.
2
Add in the ginger and the garlic and continue stirring for another minute or so and add in the chicken.
3
Add in the bay leaves, cinnamon and start stirring and browning the chicken for another 3 minutes.
4
While the chicken is cooking, place the coriander seeds, cumin seeds and the dried red chili in a spice grinder and grind until smooth.
5
Add to the chicken and mix well. Add in the tomatoes and the sugar and 1/2 cup water with the potatoes and chopped green chilies if using.
6
Cover and set on 4 minutes of pressure and release the steam after 10 minutes. Add in the green peas and mix well. Sprinkle with coriander leaves and serve with rice.

474

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 pounds boneless skinless chicken thighs, cut into smaller pieces, 1 teaspoon turmeric, 1 teaspoon teaspoon red cayenne powder, 2 teaspoons salt or to taste, and more.

Yes, Wednesday Bengali Chicken Curry (Instant Pot) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Wednesday Bengali Chicken Curry (Instant Pot)

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