One-pot Green Chicken Curry using Mint Chutney

Ingredients

• 700 gms Chicken Thighsboneless and skinless
• 1 bunch Coriander leaveswith stem
• 1 Mint leavessmall bunch
• ½ cup raw cashews
• ¼ cup water
• 2 tbsp Lemon Juice
• 2 tbsp Yoghurt
• 2- inch ginger
• 4 garlic cloves
• 1 serrano pepper or green chilli
• 1 tsp salt
• ½ tsp Amchur powder
• ½ tsp garam masala
• ½ tsp turmeric

Let’s cook

1. Blend all the ingredients except chicken into a fine green paste. In your instant pot or pressure cooker, add the chicken and pour the blended paste over it. Give it a good stir, close the lid and cook for about 5 minutes at high pressure in an instant pot or 3-4 whistles in a pressure cooker.

2. You can manually release the pressure after 10 minutes so that the cooker cools down a bit or let it release naturally. Once you open the lid, pour out the curry in a serving bowl and shred the chicken in the curry using two forks.

3. Garnish with onion, lemon wedges and a dollop of butter. Serve hot with plain white rice or naan.