Making ready Chicken curry made in the instant pot safely

It is essential to arrange food safely to help cease dangerous micro organism from spreading and rising. You'll be able to take some steps to help defend yourself and your family from the unfold of dangerous bacteria.
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Wash your hands

Your palms can easily spread bacteria around the kitchen and onto meals. It's important to always wash your fingers totally with soap and heat water:

earlier than beginning to put together meals
after touching uncooked food comparable to meat, poultry and greens
after going to the toilet
after touching the bin
after touching pets

Remember to dry your arms thoroughly as effectively, as a result of moist fingers spread micro organism more easily.
Keep worktops clear

Earlier than you start getting ready food, it’s vital worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw meat, poultry, eggs or vegetables you'll need to clean them completely.

You must change dish cloths and tea towels frequently to avoid any bacteria growing on the material.


Chicken curry made in the instant pot
Chicken curry made in the instant pot

Before you jump to Chicken curry made in the instant pot recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Need To Be Eating.

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There are dozens (if not more) of foods you will find that that are good for your body. It’s true that every food brought up in this article can help your body in a variety of ways. They are particularly great, however, for improving your heart health. Incorporate these heart-healthy in your diet every day. Your heart will thank you!

We hope you got insight from reading it, now let’s go back to chicken curry made in the instant pot recipe. You can cook chicken curry made in the instant pot using 17 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to cook Chicken curry made in the instant pot:
  1. You need Whole Medium chicken cut medium pieces
  2. Get Ghee or Butter
  3. You need Whole cloves 2
  4. Prepare Whole bay leaves 2
  5. Provide Whole Black Peppercorns
  6. You need Cinnamon stick 1/2
  7. Take Onion 3 small chopped
  8. Prepare Chilli powder 1tsp or to taste
  9. Prepare Green chilli paste 3/4tsp or to taste
  10. Prepare Garlic ginger paste 3 tsps
  11. Get Dhana Coriander powder
  12. Provide cumin powder
  13. Use Salt 3/4 tsp or to taste
  14. Take harder (turmeric)
  15. Prepare Garam masala use right at the end
  16. Use Coriander fresh to garnish
  17. Use chopped tomatoes (or passata equivalent)
Steps to make Chicken curry made in the instant pot:
  1. Add Ghee (you can use butter or oil instead if you prefer) to the IP (or pan) add the whole spices and put IP on Sauté function add the onions and brown… in the IP is so quick it will only take 5/6 mins….in the saucepan it will take 15/20 mins
  2. Then add the passata or tinned tomatoes and the powdered spices (except Garam Masala) plus salt garlic ginger and green chilli. Give this all a good stir. I do this part with the IP off as it’s still very hot from the onions cooking. Also add 1/2 cups of water depending on how much sauce you require
  3. Add chicken and stir. Put the instant pot on for 20 min on low pressure cook. The IP will cook for 20 mins then normally it cools for 20 mins…But I cancel cooking after 20 mins & would suggest you release the air yourself and check your curry as it will more then likely be done. Ive cooked it in IP 4 times now and it’s always done in 20mins for me.
  4. You will know it’s done when the oil sits on top of the sauce. If you feel it needs a few more mins just put the lid on for 5/6 mins while the IP is turned off it will still cook as the base is still very hot
  5. Once your happy your chicken is done add Garam masala and coriander
  6. Serve hot with rice naan/chappati

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