Wholesome chicken pot curry. Coconut Curry Chicken: A Keto Low Carb Curry Recipe - This flavorful keto chicken curry recipe (a.k.a. coconut curry chicken) is EASY, with a secret trick! A simple Chicken Curry made in the Instant Pot. Prepared in a simple onion-tomato gravy with the aroma of whole spices.
It can also be made in a pressure cooker.
Served over rice or chapati this creamy, wholesome.
Chicken Chettinad made in Instant Pot or Pressure Cooker.
You can have Wholesome chicken pot curry using 13 ingredients and 7 steps. Here is how you cook that.
Ingredients of Wholesome chicken pot curry
- You need 1 kg of Chicken.
- You need 1 of Coconut.
- You need 6 of Medium sized onions.
- You need 6 of . Medium sized Tomatos.
- Prepare 6 of Garlic cloves.
- You need 4 of Green Chillys.
- It's 1 table spoon of saffron mix.
- Prepare 1 of Black cardamom.
- You need 1/2 tsp of termeric powder.
- It's 1/2 tsp of red chilli powder.
- Prepare leaves of Few Curry.
- It's to taste of Salt.
- Prepare of Oil.
Chicken pieces cooked in aromatic chettinad spiced gravy, so delicious and exotic. Chicken Chettinad is one of the most flavorful chicken dishes from South Indian cuisine. It is also one if the most ordered curry in a south Indian. Add coconut oil, chicken, carrots, peanut butter, garlic, curry, turmeric, salt, cumin and coconut milk to Instant Pot in that order.
Wholesome chicken pot curry step by step
- Before night preparation Crack the coconut. Remove the water on a bowl. Extract all flesh from the shell. Scrap few thin coconut slices for later use. Add the coconut water and 2 full cups of water and blend until the coconut pieces to be very very fine in texture..
- Remove in a bowl cover tightly keep this coconut liquid in a refrigerator. Next day you may see that the cream has risen to the top..
- Remove this cream using a cheesecloth and here we get wet powdered coconut which we don't need in this curry. (But don't discard this, I will tell you how you can use this, on next recipe.).
- We use this water to our curry. Clean chicken properly remove all water from it. Add all above ingredients in one pot along with coconut slices and coconut water. Except saffron mix..
- Stir well with using your hand. Cover with foil paper and then lid. Keep this pot in refrigerator for 1 hour. After 1 hour leave it on room temperature for another 1 hour. Remove the lid and foil paper stir again And then cover this again with same process and make a tiny holes with using any sharp knife. And cover the lid..
- Cook this on Medium flame till done. No need to stir in between cooking. Within 40 minutes it's done perfectly. After it's done remove the lid drizzle with few drops of saffron mix. Hold the pot with both the hands and just shake it slowly to mix..
- Don't use coriander leaves for garnishing It changes the taste of curry. If you need you may add extra water to it or you may also add water to coconut processes to get extra more water..
Instant Pots available for purchase on Amazon. I knew the first recipe I wanted to make was my Sweet Potato Chicken Curry that I usually make in my Slow Cooker. Jess gave me some simple instructions. Make Easy Instant Pot Chicken Curry (Pressure Cooker Chicken Curry) with pantry ingredients! Tender chicken in rich & hearty curry with exciting flavors.
