Empty My Fridge
#shorts Instant Pot Kheema Curry
Ingredients
- Oil1 tbsp
- Cumin1 tsp
- Turmeric · ground½ tsp
- Garlic1 tbsp
- Ginger1 tbsp
- Onion1
- Tomato2
- Chili powder2 tsp
- Garam masala1 tsp
- Salt1 tsp
- Coriander seed · ground2 tbsp
- Ground chicken1 lb
- Cilantro½ cups
- Butter1 tbsp
- Dinner rolls8
Instructions
- Heat the oil on sauté mode in the Instant Pot, then toast the cumin seeds for 30 seconds.
- Add the turmeric, ginger, garlic and onion and stir well. Cook covered with the glass lid on for 2 minutes.
- Add the tomatoes, red chili powder, garam masala, salt and ground coriander and mix well.
- Add the ground chicken and break it up with a spatula. Turn off sauté mode, add the water and stir briefly.
- Close the Instant Pot quickly, before the liquid evaporates. Set the valve to sealing and pressure cook for 4 minutes, then do a natural pressure release.
- Garnish with cilantro. Toast the dinner rolls or buns lightly in ghee on a griddle and serve the curry hot with them.
Summarized from Ministry of Curry's video. Watch it for the details.
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