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.
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Try some of our other recipes
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
Also try some of our Instant Pot recipes.
Kashmiri Chicken Potato Curry – Instant Pot Cornish Hen
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
- 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.
- 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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