Multicooker - Chicken Curry
By :Kate Merker
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Votes: 2
Rating: 2.5
Rate this recipe!
Course Main Course
Cuisine Indian
Difficulty Easy
Browse Category Poultry
Duration 30-60 min
Cooking Technique Multicooker
Main Ingredient Chicken, Curry Powder, Tomatoes
Prep Time 15 minutes
Cook Time 30 minutes
Servings
4 servings
Ingredients
  • 1 1/2 pounds chicken breasts boneless and skinless, trimmed and cut into 2-inch pieces
  • 1 1/2 tablespoons curry powder divided
  • 1 teaspoon kosher salt divided
  • 1 teaspoon black pepper freshly ground, divided
  • 2 tablespoons extra-virgin olive oil divided
  • 1 large onion chopped
  • 2 cloves garlic finely chopped
  • 1 jalapeno finely chopped
  • 1 1/2 tablespoons Ginger fresh grated
  • 1/4 teaspoon ground cinnamon
  • 28 ounces whole peeled tomatoes 1 can
  • 1/2 bunch fresh cilantro half kept as whole sprigs and half chopped, divided
  • Cooked rice for serving, optional
  • plain yogurt for serving, optional
Course Main Course
Cuisine Indian
Difficulty Easy
Browse Category Poultry
Duration 30-60 min
Cooking Technique Multicooker
Main Ingredient Chicken, Curry Powder, Tomatoes
Prep Time 15 minutes
Cook Time 30 minutes
Servings
4 servings
Ingredients
  • 1 1/2 pounds chicken breasts boneless and skinless, trimmed and cut into 2-inch pieces
  • 1 1/2 tablespoons curry powder divided
  • 1 teaspoon kosher salt divided
  • 1 teaspoon black pepper freshly ground, divided
  • 2 tablespoons extra-virgin olive oil divided
  • 1 large onion chopped
  • 2 cloves garlic finely chopped
  • 1 jalapeno finely chopped
  • 1 1/2 tablespoons Ginger fresh grated
  • 1/4 teaspoon ground cinnamon
  • 28 ounces whole peeled tomatoes 1 can
  • 1/2 bunch fresh cilantro half kept as whole sprigs and half chopped, divided
  • Cooked rice for serving, optional
  • plain yogurt for serving, optional
Votes: 2
Rating: 2.5
Rate this recipe!
Instructions
  1. Press Sear/Sauté on the Multicooker and adjust the timer to 40 minutes.
  2. Season the chicken with 1/2 tablespoon of the curry powder and 1/2 teaspoon each of the salt and black pepper.
  3. Add 1 tablespoon of the olive oil to the pot and let heat for 1 minute. Add the chicken, and cook until golden brown, about 3 minutes per side. Transfer the chicken to a plate.
  4. Add the remaining 1 tablespoon olive oil to the pot along with the onion and remaining 1/2 teaspoon each salt and black pepper.
  5. Cover with the lid and cook, stirring occasionally, until the onion is very tender, 8 to 10 minutes.
  6. Uncover the pot. Stir in the garlic, jalapeño, and ginger, and cook and stir for 1 minute. Stir in the cinnamon and remaining 1 tablespoon of curry powder, and cook and stir for 1 minute. Stir in the tomatoes and their juices. Press Cancel.
  7. Nestle the chicken pieces among the vegetable mixture in the pot and add the cilantro sprigs to the pot, keeping them as together as possible for easy removal later.
  8. Press Stew, adjust the temperature to 175°Fand the timer to 15 minutes, and cook until the chicken is just cooked through, 10 to 12 minutes. Press Cancel.
  9. Remove and discard the cilantro sprigs. Gently fold in the chopped cilantro.
  10. Spoon the chicken and vegetables over rice (if using) and top with a dollop of yogurt (if using).
3 replies
  1. Mlindstedt
    Mlindstedt says:

    The whole family loves it. Its just really easy to burn with all the spices added at once I added extra oil at many points. Otherwise a great recipe!

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