Instapot Chicken Curry by Zeni

I’ve been trying this Chicken Curry dish for many, many years. There must be a spiritual element in the “Cooking Up Feminism” program because after 45 years of trying to make this curry, I was finally able to make it exactly the way my mother made it, for our workshops. I shared this curry with five different people and they loved it. Chicken Curry is very comforting. I always cook curry on a low heat. It must never be rushed. Back home, I could always cook curry at a slower pace. At every level of cooking, I keep adding mint leaves and coriander to awaken the curry. Chicken Curry can be had with plain rice, but if you’re like me, you can have it with fresh bread or naan. Just dump that bread in there and sopitup.Oneday,whenImeetyouallinperson,Inshallah(Godwilling), I will make this for you. ~ Zeni

Ingredients

• 1 whole onion, diced into small pieces

• 3 potatoes, peeled cut and cubed

• 1 whole chicken, skinned and cut into pieces

• I teaspoon of salt

• 1 tbsp of minced ginger, 1 tbsp of minced garlic

• 4 cherry tomatoes, diced

• 1 green chili, diced

• 1 tsp of cumin powder, 1 tsp of coriander powder, 1 stick of cinnamon

• 2 bay leaves

• 2 tbsp of oil

Instructions

• Turn on the Instapot on Sauté

• Add ginger and garlic

• Add cumin, coriander, cinnamon stick and bay leaves

• Add all of the wet ingredients

• Add some more chopped mint and fresh coriander

• Add the cubed potatoes and sauté

• Finally add the chicken and yogurt

• Cook on high heat for 10-15 mins

• Reduce heat to low, cook for another 20 mins

• Garnish with some of the coriander and mint leaves

• 1 bunch of mint leaves, diced, 1 bunch of coriander leaves

• 1 tbsp of yogurt, 2 tbsp of tomato paste

• Juice of lemon (as desired)

• Serve hot with naan, bread or rice

Notes: Every time I add ingredients, I sprinkle some mint and coriandeleaves into the pot. Always check to ensure that the chicken is cooked on the inside