Kashmiri Chicken Turnip Curry – Instant Pot

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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.

Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think. Follow us on Instagram @Fastcurries and Facebook @Fastcurries

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

Collard and Lotus Stem Curry

 

Kashmiri Chicken Turnip Curry – Instant Pot

Shilpa
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.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Side Dish
Cuisine Indian Food, Kashmiri Food
Servings 6

Ingredients
  

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

  • 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, whole black cardamom pods, green cardamom pods, cloves, and bay leaf. Further, when the seeds splutter add in the chicken.
  • 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.

Notes

Traditionally the turnip skins are not peeled. However, I have peeled them. You can choose to do either.
If you like it less soupy you can select sauté and eliminate the soup. However, this recipe is supposed to be soupy.
Keyword Chicken and Turnips, Instant Pot Chicken Curry, Instant Pot Chicken Soup, Instant Pot Chicken Turnip, Instant Pot Kashmiri Chicken Curry, Kashmiri Gogji Chicken
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