A family favourite, this chicken curry recipe is rich in flavours and tastes best when served with piping-hot rice.CHICKEN CURRYIngredients750 grams chicken, cut into 2 inch pieces on the bone1½ tbsps oil1 inch cinnamon stick3-4 cloves2-3 green cardamoms1 bay leaf2 medium onions, sliced 1½ tbsps ginger-garlic paste1 large tomato, chopped½ tbsp coriander powder1 tsp cumin powder¾ tsp red chilli powder½ tsp turmeric powder1 tbsp chicken masala1 inch ginger, cut into thin strips + for garnish2 tbsps chopped fresh coriander leaves + for garnishSalt to tasteSteamed rice to serveMethod1. Press “sauté” mode on the Nutritpot. Add oil in it and let it heat up. Add cinnamon stick, cloves, green cardamoms, bay leaf and onions and sauté till translucent. 2. Add ginger-garlic paste and sauté for 1-2 minutes. Add tomato and mix well.3. Add coriander powder, cumin powder, red chilli powder, turmeric powder and chicken masala and mix well. Add ¼ cup water and mix well. Cook for 2-3 minutes.4. Add ginger strips and mix well. Add chicken and salt, mix well.5. Add 1 cup water and chopped coriander and mix well.6. Press cancel, cover and cook on “chicken curry” mode (i.e. for 30 minutes). After 5 minutes the pressure will be released. Lock the pressure by turning the whistle in left or right direction and let it cook for the remaining time.7. Once 30 minutes are over, the cooker will go on “Keep Warm” mode, press “Cancel” and let the pressure settle down, open the Nutripot lid. 8. Transfer the curry in the serving bowl, garnish with chopped coriander and ginger strips. Serve hot with steamed rice.Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor #ChickenCurry
