Instant Pot Cabbage Chicken - Chicken Cabbage Curry
Lets getting cooking this super easy and nutritious cabbage chicken curry!
Ingredients
- 4 tbsp oil of choice
- 1 tsp cumin seeds
(jeera)
- 2 chicken breasts chopped into 2 to 3 inch pieces (1.5 pounds) (2 cups chopped)
- 1 tsp ginger garlic paste
(packaged or freshly minced) - 1 and 1/4 tsp red chili powder
(cayenne pepper) - 1 and 1/2 tsp kashmiri chili powder
- 1/4 cup water
- 2 diced tomatoes (1.5 cups chopped)
- 1 and 3/4 tsp salt
- 2 tsp ground coriander
(dhaniya powder)
- 1 tsp ground cumin
(jeera powder)
- 1/2 tsp garam masala
- 1/2 green cabbage sliced into long 5 to 6 inch pieces (5 cups chopped)
Instructions
Prep
- Chop the chicken into 2 to 3 inch pieces.
- Wash and dice tomatoes, and dice the cabbage into 5 to 6 inch pieces.
Cook
- Select sauté on the instant pot and adjust to normal.
- Add oil to the pot.
- When the pot is hot, add the cumin seeds.
- When the cumin seeds splutter, add the chopped chicken, and ginger garlic paste. Keep stirring occasionally until a white crust forms on the chicken.
- Then add the red chili powder and Kashmiri chili powder. Add ¼ cup water and stir. (Add 1 cup water if your instant pot is new and gives the burn signal)
- After a minute add the tomatoes and cook until the tomatoes get mushy for about 2 minutes.
- Add salt, ground coriander, ground cumin, and garam masala. Stir for a minute.
- Then add the chopped cabbage and stir well.
- Scrape off the sides and bottom to make sure nothing is stuck on the sides or bottom.
- Press cancel.
- Secure the lid on the pot and close the pressure-release valve.
- Select manual and cook at high pressure for 8 minutes.
- When cooking is complete, use quick release to depressurize. Open the lid. Select saute if you want to reduce the liquid.
- Transfer to a serving bowl.
Serve
- Serve with steamed rice or naan (Indian flatbread).
Notes
- This recipe has been tried on a 6-quart instant pot. The proportions may vary depending on the size of the instant pot you choose to use.
- Ground cayenne pepper and red chili powder can be used interchangeably as both of them make the dish spicy. If you don’t have red chili powder you can use cayenne pepper instead.
- Kashmiri red chili powder instantly imparts a vibrant red color to any dish and is not very spicy.
- Most of the spices/ingredients are available in the Indian grocery store or on Amazon.
- If you don’t eat spicy food you can reduce the amount of red chili powder.
- On a scale of 1 to 5, I would place this dish as a level 3.5 in terms of spice levels if cooked as is. You can modify it as per your taste.
- I used the old version of the IP. If yours is new and gives the burn notice, add 1 cup water and saute at the end.