Imagine a curry so rich, so vibrant, and so incredibly easy to make that it'll transport your taste buds straight to the bustling streets of Mumbai - all without spending hours in the kitchen! This Instant Pot Dishoom Ruby Chicken Curry is about to become your new weeknight dinner hero, promising restaurant-quality flavors with minimal effort and maximum satisfaction. Get ready to impress your family and friends with a dish that looks and tastes like it took hours to prepare, but comes together in just 40 magical minutes!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 lb chicken thighs, boneless and skinless
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 can crushed tomatoes
- 2 tbsp curry powder
- 1 cup coconut milk
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions
- Begin by gathering all your ingredients to ensure a smooth cooking process. This includes 1 lb of boneless, skinless chicken thighs, 1 chopped onion, 2 minced garlic cloves, 1 tablespoon of minced ginger, 1 can of crushed tomatoes, 2 tablespoons of curry powder, 1 cup of coconut milk, salt, and pepper to taste, and fresh cilantro for garnish.
- Set your Instant Pot to the 'Sauté' mode. Once it’s hot, add a splash of oil and let it heat up for a minute.
- Add the chopped onion to the pot. Sauté for about 3-4 minutes, stirring occasionally, until the onion becomes translucent and starts to soften.
- Next, add the minced garlic and ginger to the onions. Sauté for an additional 1-2 minutes, stirring frequently to prevent burning, until fragrant.
- Now, add the curry powder to the mixture. Stir well to coat the onions, garlic, and ginger with the spices, allowing the flavors to meld together for about 1 minute.
- Cut the chicken thighs into bite-sized pieces and season them with salt and pepper. Add the chicken to the pot, stirring to combine with the onion and spice mixture.
- Pour in the can of crushed tomatoes and the cup of coconut milk. Stir everything together until well combined. Ensure that the chicken is submerged in the liquid.
- Secure the lid on the Instant Pot and make sure the valve is set to 'Sealing'. Set the Instant Pot to 'Manual' or 'Pressure Cook' mode on high pressure for 10 minutes.
- Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 10 minutes, then carefully switch the valve to 'Venting' to release any remaining steam.
- Open the lid and give the curry a good stir. Taste and adjust seasoning with additional salt and pepper if necessary.
- To serve, ladle the Ruby Chicken Curry into bowls and garnish with freshly chopped cilantro. This dish pairs beautifully with rice or naan.
Tips
- Chicken Selection: Use boneless, skinless chicken thighs for the most tender and flavorful result. They're more forgiving in pressure cooking and stay juicier than chicken breasts.
- Spice Blooming: Take an extra minute to toast your curry powder with the onions, garlic, and ginger. This technique, called "blooming," helps release deeper, more complex flavors.
- Natural Pressure Release: Be patient with the 10-minute natural pressure release. This allows the chicken to continue cooking gently and become incredibly tender.
- Coconut Milk Tip: Use full-fat coconut milk for a richer, creamier curry. Low-fat versions can separate or become watery.
- Garnish Generously: Fresh cilantro isn't just a garnish - it adds a bright, fresh contrast to the rich, warm curry. Don't skip it!
- Make-Ahead Magic: This curry tastes even better the next day, so don't hesitate to make it in advance. The flavors will continue to develop and deepen overnight.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 12g
Protein: 28g
Fat: 24g
Saturated Fat: 15g
Cholesterol: 140mg
