Instant Pot Green Chicken Curry (Hariyali Chicken)

instant pot green chicken curry

Ingredients

  • 1 ½ pounds boneless and skinless chicken thighs
  • 1 bunch cilantro, including stems 
  • 1 small bunch mint leaves
  • ¼ cup raw cashews
  • ¼ cup water 
  • 2 tablespoons lemon juice
  • 2 tablespoons yogurt
  • 2-inch ginger
  • 4 garlic cloves
  • 1 serrano pepper
  • 1 teaspoon salt
  • ½ teaspoon amchur powder
  • ½ teaspoon garam masala
  • ½ teaspoon turmeric

Instructions

  1. Add the chicken to the instant pot.
  2. Blend the remaining ingredients in a food processor or blender then pour this over the chicken.
  3. Secure the lid, close the pressure valve and cook for 5 minutes at high pressure.
  4. Naturally release pressure or wait 10 minutes then release pressure.
  5. Using two forks, shred the chicken right into the curry.

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