COURSE:
Main Course

Product:
Instant Pot Pro Multi-Cooker 5.7L

Ingredients

Curry

• 2 tbsp ghee, butter or neutral oil
• 1 tsp cumin seeds
• 1 small red onion, finely chopped
• 2 tsp ginger-garlic paste
• ½ mild green chilli, deseeded and finely chopped (adjust to taste)
• ½ tsp turmeric
• 1 tsp Kashmiri chilli powder or mild chilli powder
• 1 tsp ground coriander
• ½ tsp ground cumin
• 200g chopped tinned tomatoes
• 500–600g boneless, skinless chicken thighs, cut into bite-sized pieces
• 125ml water
• Salt, to taste

Spinach sauce

• 250g fresh spinach
• Large handful coriander, plus extra to garnish
• Pinch of salt
• ~50ml cold water

To finish

• 75ml single cream
• ½ lemon, juiced
• Fresh coriander, to garnish

Instructions

1. Cook the curry base
   Set the Instant Pot to Sauté. Add the ghee/oil and cumin seeds. Let them sizzle for 20–30 seconds, then add the onion. Cook for 4–5 minutes, stirring occasionally, until softened and lightly golden.
2. Add the ginger-garlic paste and green chilli. Cook for 1 minute.
3. Add the turmeric, Kashmiri chilli powder, ground coriander and ground cumin. Stir constantly for 20–30 seconds, until fragrant.
4. Cook the tomato masala
   Add the tomatoes and a good pinch of salt. Cook for 3–4 minutes, stirring frequently, until the tomatoes have softened and the mixture looks slightly thicker.
5. Add the chicken
   Add the chicken and stir thoroughly to coat in the masala. Cook for 30–60 seconds, just to combine
6. Deglaze and pressure cook
   Pour in the 125ml water and scrape the bottom of the pot very thoroughly with a wooden spoon to make sure nothing is stuck. Cancel Sauté and secure the lid. Cook on High Pressure for 7 minutes.
7. Make the spinach purée while the chicken cooks
   Bring a large pan of salted water to the boil. Add the spinach and blanch for 30–45 seconds, until just wilted. Immediately transfer to ice-cold water. Drain very well and squeeze out as much excess water as possible. Blend the spinach with the coriander, a pinch of salt and a splash of cold water, if needed. Blend until completely smooth.
8. Allow the Instant Pot to naturally release for 5 minutes, then carefully release the remaining pressure.
9. Add the spinach
   Switch to Sauté – Low. Stir in the spinach purée and gently cook for 2–3 minutes, stirring, until completely hot and incorporated. Don’t vigorously boil it.
10. Finish
    Turn off Sauté and stir through the 75ml single cream and lemon juice. Taste and adjust the salt. If the curry is thicker than you’d like, loosen with a splash of water.

Serve
Garnish with fresh coriander, an extra drizzle of cream and serve with basmati rice, warm naan, or both.

Notes

This recipe is perfect for multi-cookers like the Instant Pot Pro Multi-Cooker 5.7L in Coconut White.

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