Name: Mom's Chicken Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: North Indian
Ingredients: 1 pound boneless chicken, cut into 1–2 inch pieces; 3 tbsp ghee or oil; 1 small green chili pepper, chopped (optional); 1 inch ginger, finely chopped; 5 cloves garlic, finely chopped; 1 medium onion, finely chopped; 2 medium tomatoes, finely chopped; ⅓ cup water; 1 tbsp lemon juice; ¼ cup cilantro, for garnish; 1 black cardamom (moti elaichi); 2 bay leaves (tej patta); 6 cloves (laung); 6 black peppercorns; ½ tsp cumin seeds (jeera); 2 tsp coriander powder (dhaniya powder); ½ tsp Kashmiri red chili powder; ½ tsp garam masala; ¼ tsp ground turmeric (haldi powder); 1 tsp salt

Method

Cut chicken into 1–2 inch pieces.
Set pot to sauté mode, add ghee, then toast whole spices for 30 seconds until fragrant.
Stir in chili, onion, ginger, and garlic; sauté for 4 minutes, stirring often, until onions turn golden brown.
Add tomatoes and dry spices (coriander powder, red chili powder, turmeric, garam masala, salt); sauté for 4 minutes more, stirring constantly.
Add chicken pieces and sauté for 3–4 minutes to brown and develop flavor.
Pour in water, stir well, and scrape the bottom of the pot to release any browned bits.
Switch to manual or pressure cook mode on high; set timer for 5 minutes.
When cooking finishes, manually release pressure, then stir in lemon juice.
Top with cilantro and serve.

Notes

Sautéing the spices and chicken separately before pressure cooking builds deeper flavor.

Quick-release prevents mushy chicken; ensure the pot is fully depressurized before opening.

Substitute boneless thighs for darker, more forgiving meat that stays tender.

Calories: 268 kcal · Carbs: 8 g · Protein: 25 g · Fat: 14 g · Sodium: 765 mg · Fiber: 2 g · Sugar: 3 g

Adapted from pipingpotcurry.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.

Mom's Chicken Curry

Ingredients

Method

Notes

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