This classic curry is perfect for those Saturday nights in front of the TV and will give your local takeaway a run for its money. Using hot chilli powder gives this a Madras hot taste but dial up or down to suit your own taste.
Serving Suggestion: Serve sprinkled with chopped coriander, with rice and naan bread on the side.
- 2 chicken breasts, chopped into cubes
- 3 small green chillies, chopped (with the seeds)
- 2 tbsp olive or cooking oil
- 3 cloves
- 2 cardamom pods
- 2 onions, finely chopped
- 3cm fresh ginger, peeled and grated
- 4 garlic cloves, finely chopped
- 2 tsp hot chilli powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- 1 tsp ground nutmeg
- 1 x 400g can chopped tomatoes
- 100ml chicken stock or water
- Handful coriander leaves, chopped (to serve)
- 1 tsp garam masala (to serve)
Select the SAUTE function and the CHICKEN BREAST program, press START then add the oil and allow to heat for 2 mins.
Add the cloves and cardamom pods followed by the onions and stir regularly for ~5 minutes until they begin to brown.
Add the chilies, ginger and garlic and continue to stir for a further 1-2 minutes until these ingredients have softened.
Add the chicken, chilli powder, cumin, coriander, turmeric, nutmeg, tomatoes and water / stock and stir to combine, then press BACK to cancel.
Close the lid, make sure the valve is closed select the PRESSURE COOK function and the CURRY CHICKEN program and then press START.
When cooking has finished, we recommend a SLOW RELEASE.
Open the lid and stir in the garam masala and coriander leaves.
Serve sprinkled with chopped coriander, with rice and naan bread on the side.