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Kashmiri Chicken Potato Curry - Instant Pot Cornish Hen

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


  • 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



  • 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).


  • 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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