For this Kashmiri Chicken Turnip Curry – Instant Pot recipe, just throw chicken in the instant pot with a few spices and turnip. Then let it cook under pressure until the chicken falls apart in the rich, soupy broth.
An instant pot and about 20 minutes is all you need for this delicious recipe.
Traditionally Kashmiri pandits make this recipe with lamb and its called Gogji Seyun. Gogji means turnip and Seyun means lamb. With this recipe, I attempted to create a variation with chicken.
What ingredients do I need for this Kashmiri Chicken Turnip Curry – Instant Pot?
Chicken, turnips, oil, asafoetida, cumin seeds, whole black cardamom pods, green cardamom pods, cloves, bay leaf, ground turmeric, ground ginger, ground fennel, ground cumin, salt, water and garam masala.
How do I make this recipe?
First, select sauté on the Instant Pot and adjust to normal. Second, add oil to the pot. When the oil is hot add in asafoetida, cumin seeds, green cardamom pods, whole black cardamom pods, cloves, and bay leaf. Third, when the cumin seeds splutter add in the chicken. Further, sauté the chicken for about 5 minutes until the pink color is eliminated. Furthermore, keep stirring well.
Next add in ground turmeric, ground ginger, ground fennel, ground cumin, salt, and ¼ cup water. Stir well. Let it sauté for a minute.
Next add in the remaining 3 cups water and chopped turnips. Finally, make sure nothing is stuck to the bottom of the pot and scrape the bottom of the pot well. Press cancel. Secure the lid on the pot and close the pressure-release valve, and select manual and cook at high pressure for 8 minutes.
When cooking is complete, use quick pressure release to depressurize.
Open the lid and top off with garam masala. You can select sauté and reduce the curry if you’d like but this dish is supposed to be soupy. Finally, transfer to a serving bowl and serve with white rice.
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Try some of our other Kashmiri recipe
Kashmiri Tomato Eggplant Curry – Tamatar Wangun
Kashmiri Haak Aloo – Instant Pot Kale and Potato Curry
Swiss Chard Curry – Instant Pot Kashmiri Haak
Kashmiri Chicken Turnip Curry – Instant Pot
Ingredients
- 1 and 1/2 pounds chicken breast
- 2 turnips (14oz) (3 cups chopped)
- 4 tbsp oil
- 1/2 tsp asafoetida (heeng)
- 1 tsp cumin seeds (jeera)
- 2 whole black cardamom pods (kali elaichi)
- 2 whole green cardamom pod (hari elaichi)
- 2 whole cloves (laung)
- 1 dried bay leaf (tej patta)
- 1/2 tbsp ground turmeric (haldi)
- 1 tsp ground ginger (sonth)
- 1 tbsp ground fennel (saunf powder)
- 1 tsp ground cumin (jeera powder)
- 3/4 tbsp salt
- 3 and 1/4 cups water (divided)
- 1/2 tsp garam masala
Instructions
Prep
- Rinse and peel the turnips. Cut the top and bottom edges and discard. Cut the turnip into cubes, roughly 4 to 5 inch each pieces each. About 6 to 8 pieces depending on the size of the turnip.
- Chop the chicken roughly into 2 to 3 inch pieces.
Cook
- Sauté the chicken for about 5 minutes until the pink color is eliminated. Keep stirring well.
- Add in ground turmeric, ground ginger, ground fennel, ground cumin, salt, and ¼ cup water. Stir well. Let it sauté for a minute.
- Add in the remaining 3 cups water and chopped turnips. Make sure nothing is stuck to the bottom of the pot and scrape the bottom of the pot well. Press cancel. Secure the lid on the pot and close the pressure-release valve, and select manual and cook at high pressure for 8 minutes.
- When cooking is complete, use quick pressure release to depressurize. Open the lid and top off with garam masala. You can select sauté and reduce the curry if you'd like but this dish is supposed to be soupy. Transfer to a serving bowl and serve with white rice.
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