Kashmiri Chicken Turnip Curry – Instant Pot

Shilpa

Kashmiri Chicken Turnip Curry – Instant Pot

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.

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Prep Time 5

Cook Time 15

Total Time 20

Servings: 6

Course: Side Dish

Cuisine: Indian Food, Kashmiri Food

Ingredients Method Notes

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

Method

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.

The whole spices (cardamom pods, cloves, bay leaf, can be discarded, they don't need to be consumed).