Cuisine: South Indian

Course: Side Dish

Yield: 3-4

Cooking time: 12-15 mins
INGREDIENTS

1. Clean and cut chicken pieces(skinless, bone in)- 1 lb
2. Grated Coconut(fresh or frozen,unsweetened)- 1 cup
3. Masala cubes– 3-4
4. Ginger Garlic cubes-2 or 2 tsp ginger garlic paste
5. Coconut oil- 1 tsp.
6. Kashmiri Red chilly powder/Paprika- 2 tsp
7. Salt-1 tsp
8. Black pepper powder- 1 tsp
9. Turmeric- 1 tsp
10. Half Lemon squeezed
11. Garam Masala(All spice)- 2 tsp
12. Coriander powder- 1 tbsp.

DIRECTION

• Marinate the chicken pieces in red chilly powder, turmeric, salt and black pepper.
• Grind the shredded coconut with few tbsp. of water into a fine paste.
• Meanwhile keep the Instant Pot on ‘Sauté mode’ and swirl some oil in the inner pot of the IP.
• Add the masala and ginger garlic cubes into the hot oil and let it melt.
• 

• Once the masala is melted, add the chicken pieces and stir until well combined. Close the IP with a glass lid and let the chicken cook for 5 minutes in the masala.
• 
• Now add the coconut paste into the chicken masala, mix well, close the IP with the lid.
• Turn the steam handle to sealing position and set the ‘Pressure cook mode’ for 12 minutes.
• Once done, open the IP lid using Natural Pressure Release(NPR).
• To reduce the gravy, keep the IP on ‘Sauté mode’, uncovered for another 2 minutes. Check the salt and doneness of the chicken and and turn off the Instant Pot.
• Sprinkle some chopped cilantro and keep the curry on ‘warm mode’ or serve hot along with Roti/Tortillas/ Rice.