Kashmiri Chicken Potato Curry – Instant Pot Cornish Hen

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Succulent, tender and cooked in a few spices is what makes this Kashmiri Chicken Potato Curry – Instant Pot Cornish Hen different.

Where can I find Cornish hen?

A Cornish hen (also known as Rock hen or Cornish game hen) is basically a smaller breed of chicken (usually around one or two pounds in weight). For the most part, they are typically sold in frozen packages of 2 in the poultry aisle. In fact cornish hens can’t be sold boneless because they’re too small to be deboned.


How do I make Kashmiri Chicken Potato Curry – Instant Pot Cornish Hen?

Prep –

First, thaw the Cornish hen overnight. I typically keep it in a sink to thaw with the packaging intact. When you open the pack make sure you do that over the sink. The packaging tends to have a lot of water. Tear into the package and discard the excess water. Rinse well. Place the Cornish hen on a cutting board. Using poultry shears, cut closely along the skin and chop off the skin and discard it. Then cut the Cornish hen into about 4-inch pieces. You can discard any extra bones that do not have meat on them. 

Buy the hen without giblets.

Rinse, peel and chop the potatoes to wedges (about 4 or 5 wedges for each potato).

Cook –

First, select sauté on the Instant Pot and adjust to normal. Then, add oil to the pot. Furthermore, when the oil is hot add in cumin seeds and asafoetida.

Consequently, when the cumin seeds splutter add in the chopped Cornish hen pieces, and potatoes, and let them saute for 3 to 4 minutes until the pink color gets eliminated.

Then add in Kashmiri chili powder, ground fennel, ground ginger, ground cumin, salt, coupled with 1 cup water. Mix well and let the spices sauté for a minute or two.

Press cancel. Then, close the lid and select manual/high pressure for 6 minutes. Finally, when done quick release the pressure and open the lid right away.

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 recipes

Kashmiri Cabbage Paneer

Easy Paneer Makhani – Paneer Butter Masala

Easy Paneer Bhurji – Scrambled Indian Paneer

Kashmiri Haak Aloo – Instant Pot Kale and Potato Curry

Swiss Chard Curry – Instant Pot Kashmiri Haak

Collard and Lotus Stem Curry

Also try some of our  Instant Pot  recipes.

Kashmiri Chicken Potato Curry – Instant Pot Cornish Hen

Shilpa
Succulent, tender and cooked in a few spices is what makes this Kashmiri Chicken Potato Curry – Instant Pot Cornish Hen different.
Prep Time 2 mins
Cook Time 15 mins
Total Time 17 mins
Course Side Dish
Cuisine Indian, Kashmiri
Servings 4

Ingredients
  

  • 1 cornish hen (whole, thawed) (without giblets) (1 to 1.5 pounds)
  • 2 potatoes, yukon gold small ( 1 cup chopped wedges)
  • 4 tbsp oil of choice
  • 1 tsp cumin seeds        (jeera)
  • 1/4 tsp asafoetida      (heeng)
  • 1 and 1/2 tbsp kashmiri chili powder 
  • 1 and 1/4 tbsp ground fennel   (saunf powder)
  • 3/4 tsp ground ginger   (sonth)
  • 1 tsp ground cumin       (jeera powder)
  • 1 and 1/4 tsp salt
  • 1 cup water

Instructions
 

Prep

  • Cut the Cornish hen into about 4-inch pieces.
  • Rinse, peel and chop the potatoes to wedges (about 4 or 5 wedges for each potato).

Cook

  • First, select sauté on the instant pot and adjust to normal.
  • Then, add oil to the pot. Furthermore, when the oil is hot add in cumin seeds and asafoetida.
  • When the cumin seeds splutter add in the chopped Cornish hen pieces, and potatoes, and let them saute for 3 to 4 minutes until the pink color gets eliminated. Stir intermittently.
  • Then add in Kashmiri chili powder, ground fennel, ground ginger, ground cumin, salt, coupled with 1 cup water. Mix well and let the spices sauté for a minute or two. Make sure nothing is stuck to the bottom of the pot.
  • Press cancel. Then, close the lid and select manual/high pressure for 6 minutes. Finally, when done quick release the pressure and open the lid right away. Serve as a side with rice.
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