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–+ servings
Bowl of Chettinad Chicken Curry.
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4.69 from 16 votes

Instant pot Chettinad Chicken curry

Chettinad Cuisine is the most renowned and popular cuisine of Tamil Nadu, South India. Making this Chettinad chicken curry in Instant pot makes the whole process a lot easier. When the curry is ready, serve with roti, chapati or rice. 
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main Course
Cuisine: Indian
Keyword: Chettinad Chicken curry, Dinner, instant pot, Instant pot Chettinad Chicken curry
Servings: 4 people
Calories:
Author: Lathiya

Equipment

Ingredients

  • 1/2 Lb Chicken Cubed
  • 1/2 Cup Onion Sliced
  • 2 Tomatoes Medium-sized chopped
  • 1 Bay leaf
  • Curry leaves few
  • Salt As required
  • 1/4 Tsp Turmeric powder
  • Cilantro/Coriander Leaves few
  • 2 Tsp Oil
  • 1 Cup Water

To roast and grind

  • 1/2 Inch Cinnamon Stick
  • 2 Cloves
  • 1 Tsp Fennel Seeds
  • 2 Tbsp Coriander seeds
  • 1/2 Tsp Poppy seeds
  • 1 Inch Ginger Cleaned and chopped
  • 3 pods Garlic
  • 3 Dry Red chili
  • 1/2 Cup Grated coconut I used frozen

Instructions

  • Clean and cut the chicken into small cubes. Add turmeric powder and mix thoroughly. Keep aside.
  • In a heavy-bottomed pan, add 1 tsp of oil. Add all ingredients except coconut under the title ‘to roast and grind’. Gently saute it till nice aroma arises.
  • Then add grated coconut and saute till it turns golden.
  • Switch off the heat and let the mixture cool down.
  • Once cooled down, grind the coconut mixture to a coarse paste with a little amount of water.
  • Switch on Instant pot. Add another tsp of oil.
  • When it is hot, add a bay leaf.
  • Then add chopped onions and curry leaves.
  • Saute till it turns translucent.
  • Add chopped tomatoes. Mix it. Let it cook for 2 minutes.
  • Then add the ground coconut paste and mix thoroughly.
  • Add the chicken cubes and mix with the coconut paste. Let the masala nicely gets coated in the chicken.
  • Then add a cup of water and salt. Check for the spiciness. If it is low, you can add pepper powder or red chili powder.
  • Close the lid. Press the manual button and then set cook time to 15 minutes.
  • Once cooked, let the pressure release naturally.
  • Open the lid and add chopped cilantro leaves.
    Serve.

Video

Notes

  1. You can roast the whole spices in the Instant pot itself instead of using the pan.
  2. If you don’t want too much spicy curry, instead of normal dry red chili, use kashmiri red chili. It gives nice red color but it is less spicy.