Wednesday Bengali Chicken Curry (Instant Pot)

• 2 pounds boneless skinless chicken thighs, cut into smaller pieces
• 1 teaspoon turmeric
• 1 teaspoon teaspoon red cayenne powder
• 2 teaspoons salt or to taste
• 3 tablespoons canolla or grapeseed oil
• 1 large onion, finely diced
• 1 tablespoon freshly grated ginger
• 2 cloves garlic, minced
• 2 dried bay leaves
• 1/2 tablespoon cumin seeds
• 2 tomatoes, diced (or 1/2 cup canned)
• 1 teaspoon sugar
• 2 green Serrano chilies, minced (optional)
• 1/2 cup frozen green peas
• 2 tablespoons chopped cilantro

1. Place the chicken in a non-reactive mixing bowl and sprinkle with the cayenne, turmeric and salt and set aside. Turn the instant pot onto saute mode and add in the oil and add the onions and saute well for about 5 minutes. Do this stirring frequently allowing the onion to soften and then turn gently golden.
2. Add in the ginger and the garlic and continue stirring for another minute or so and add in the chicken.
3. Add in the bay leaves, cinnamon and start stirring and browning the chicken for another 3 minutes.
4. While the chicken is cooking, place the coriander seeds, cumin seeds and the dried red chili in a spice grinder and grind until smooth.
5. Add to the chicken and mix well. Add in the tomatoes and the sugar and 1/2 cup water with the potatoes and chopped green chilies if using.
6. Cover and set on 4 minutes of pressure and release the steam after 10 minutes. Add in the green peas and mix well. Sprinkle with coriander leaves and serve with rice.

chicken thighs, turmeric, red cayenne, salt, grapeseed oil, onion, ginger, garlic, bay leaves, cumin seeds, tomatoes, sugar, green serrano chilies, frozen green peas, cilantro

Taken from food52.com/recipes/78070-wednesday-bengali-chicken-curry-instant-pot (may not work)