South Indian Chicken Curry

Here's an easy South Indian style chicken curry that uses coconut milk and tamarind for a tangy, creamy flavor that is just divine. It's a pour and cook recipe for a pressure cooker chicken curry that comes together in just minutes--leaving you more time to eat this!

What You'll Need

– Cumin Seeds – Coriander Seeds – Fenugreek Seeds – Whole Black Peppercorns – Boneless Skinless Chicken Thighs – Onions – Full-Fat Coconut Milk – Water – Minced Garlic – Minced Ginger – Tamarind Paste – Kosher Salt – Tumeric – Cayenne Pepper – Cilantro

How To Make South Indian Chicken Curry

1. Grind cumin, coriander, fenugreek, and peppercorns. 2. Place chicken, onions, ginger, garlic, tamarind paste, 1 cup coconut milk, salt, turmeric, cayenne, and water into the inner liner of your Instant Pot or Pressure Cooker. 3. Add the spice mix and stir well.

How To Make South Indian Chicken Curry

4. Cook for 6 minutes at high pressure. At the end of the cooking time, allow the pot to rest undisturbed for 10 minutes and then release any remaining pressure. 5. Add in the coconut milk and stir well. 6. Garnish with cilantro and serve with rice or naan.

For whole recipe and other nutritional information, click the link below!