Everyones favorite chicken curry, but made even easier in an Instant Pot and healthier with kale. This Instant Pot chicken and kale curry is an ultimate bowl of comfort food with rice or any type of flatbread.
11/2 to 2 teaspoonssalt, divided ( or as per your taste)
Instructions
Set Instant Pot to saute, add vegetable oil when hot. Add all whole spices and let toast for few seconds.
Add all ingredients under Group-1, saute until onions turn translucent, about 4 minutes. Add all ingredients under Group-2, saute until tomatoes are mushy, spices are toasted well and it begins to turn glossy (this is an indication that the spices are toasted well). Make sure you saute every few seconds at this stage, making sure that it does not burn at the bottom.
Press cancel on Instant pot and stir in all ingredients in Group-3. Set manual for 5 minutes, making sure the valve is set at sealing position. After 5 minutes, let Instant pot be in warm mode for 2-4 minutes. Turn valve to vent and quick release pressure. Check for salt and serve with your favorite side dish or cool and pack into lunch boxes.