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.
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.