INSTANT POT CHICKEN CURRY ENJOY DAN:

                          INSTANT POT CHICKEN CURRY by CHEF DAN:

Serves 6

INGREDIENTS

2 tablespoons olive oil

2-inch cinnamon stick

1/2-teaspoon EACH cumin seeds & kalonji seeds

1-bay leaf

1-onion, finely chopped

2 garlic-cloves, minced

1-inch fresh ginger peeled and grated

2-tablespoons EACH tomato paste & Curry sauce mix

1-1/2-tablespoons coriander powder

3/4-teaspoon EACH-turmeric powder & ground black pepper

3/4-teaspoon chili powder

1-teaspoon sea salt

4-skinles, boneless chicken breasts, cut into cubes

1-cup bone broth

4 potatoes cut into 1/2-inch cubes

1-1/2-teaspoons Garam Masala

2 tablespoon cashews

DIRECTIONS:

1.   Push Instant Pot BUTTON to SAUTE mode when hot add oil, when sizzling.

2.   Add cinnamon stick & next 3 ingredients, sauté until fragrant.

3.   Add onions, garlic and ginger and sauté for about 7 minutes.

4.   Add tomato paste, curry sauce mix and 2 tablespoons water.

5.   Saute tomato paste mixture for 3 minutes, add more water if needed,

6.   Turn off Instant Pot.

7.   Add coriander powder and next 4 ingredients, stir until fragrant.

8.   Hit SAUTE mode and add chicken cubes, stir into spice mixture.

9.   Add 1-cup bone broth and cook on POULTRY mode for 15 minutes.

10  Make sure steam pressure handle is in sealing position.

11  When time is up do quick release.

12  Remove lid: add cubed potatoes and Garam Masala, stir into the chicken mixture.

13  Replace lid and seal pressure release value.

14  Press Pressure Cooker and cook for 6 minutes.

15  Then do a quick release.

16  Serve with naan, or rice.

ENJOY DAN:                         THE LOVE OF COOKING IS FOOD FOR THE SOUL!!