Dinner
Chicken & Potato Curry
Recipe by Tiffin and Tea
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
his is a great recipe for when you don’t have much time on your hands! You can skip the sauté stages at the beginning to save time.
Compatible with
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
- 2 tbsp Oil or Ghee
- 2 Onions, Diced
- 1 tbsp Ginger Paste
- 1 tbsp Garlic Paste
- 250ml Chicken Stock or Water
- 2lb Chicken Thighs/Legs, Skinless
- 1 large Potato, peeled and quartered
- 250ml Tinned Tomatoes, Pureed
- 1/2 tsp Red Chilli Powder
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1/4 tsp Turmeric Powder
- Salt
- 1 tsp Garam Masala Powder
Utensils
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Step 1
Heat the foodi in Sauté mode and add oil or ghee.
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Step 2
Add diced onions, and saute for 3 minutes. Add Garlic and Ginger then saute for another minute. Pour in stock or water and deglaze the pot. Add Chicken, Potatoes and Tomatoes.
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Step 3
Stir together then add Red Chilli Powder, Cumin Powder, Coriander Powder, Turmeric Powder, Salt and Garam Masala Powder.
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Step 4
Close the lid, then turn Venting Knob to Sealing Position.
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Step 5
Pressure cook on high for 5 minutes and then do a 10 minute Natural Release. Release remaining pressure, then open the lid.Remove the Chicken and Potatoes.
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Step 6
Bring the curry sauce to a simmer in Saute Mode until it thickens.
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Step 7
Add the Chicken and Potato back in.
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Step 8
Taste and adjust.
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Step 9
Serve with Chappati or Rice.
