Chicken & Eggs

The key element to remember when using the Instant Pot® is that chicken and other meats contain a lot of natural moisture. We can account for this when cooking vegetables, but with chicken it is not quite so intuitive. So for the recipes in this chapter, I use minimal additional moisture to avoid ending up with a curry that has too much liquid. Allowing the chicken to release its natural juices also makes for a more flavorful curry. Everyday chicken curries on the Indian table are light and use a good balance of spices to make a flavorful meal. Most of the recipes here call for boneless chicken. I will confess, however, that the preference on the traditional Indian table is to use bone-in chicken which makes for a deeper, richer flavor, as in my recipes for Korma and Murgh Hariali. Chicken on the Indian table is also enjoyed without the skin. To get closer to the taste of local Indian chicken buy organic, which other than having a better taste is healthier for you as you do not have to deal with extra hormones or antibiotics that are found in processed chicken. The chicken curries freeze reasonably well and can be doubled if you wish.