Thai Green Curry With Chicken | Instant Pot Recipe- Green Curry With Chicken Recipe

Made with lots of fresh vegetables, chicken/ tofu, coconut milk and green curry paste, this curry makes a delicious and comforting meal for any season. This curry is a balance of a bit sweet, savory, a bit tangy, and hot. Adjust the heat according to your taste buds.


Few dishes are delicious and soul-satisfying with its taste and aroma. In spite of its bursting flavors and creamy texture, this is the easiest recipe to cook any time. This Thai Green Curry is easy, perfect and simple enough for a quick meal for Lunch or Dinner on weeknights too.

This is the best dish to try out when you are cleaning the fridge. Use those leftover veggies to make this curry. I had a couple of green and red bell peppers, 2-3 Carrots, 3-4 asparagus, a handful of green beans, and a bunch of basil leaves and few more veggies which I will use in my next dish. 😀 And it’s been days the can of coconut milk is sitting there in my pantry. So, without thinking much I bought the rest of the required ingredients and green curry paste (I already had red curry paste but that I will use later 😛 ) and cook this delicious curry.


The curry is a bit on the watery side. To make this more like a restaurant style add 1tbsp of cornstarch with 2tbsp of water and stir in while simmering the curry. You will get a creamy and thick textured curry. I would suggest avoiding that if you can. Replace chicken with tofu if you are a vegetarian. Serve this curry on a bed of jasmine rice with lime wedges and enjoy the meal.


Serves 2


  • ½ Lbs boneless chicken or boneless chicken breast, cut into ½ inch thick strips
  • 1 Can coconut milk
  • 3-4 Tbsp green curry paste
  • 1 Small green bell pepper, cut into strips
  • 1 Small red bell pepper, cut into strips
  • 1 Small carrot, sliced thin
  • ¼ Cup green beans with ends trimmed
  • ¼ Cup onion, cut into strips
  • 6-8 Broccoli florets
  • 3-4 Baby Bok Choy leaves
  • ¼ Cup spring onion whites
  • ¼ Cup spring onion greens
  • A handful of basil leaves, chopped
  • 1 Tbsp garlic, finely chopped
  • 1 Tsp ginger, finely chopped
  • 1 Tsp lime zest
  • 1 Tsp-1 Tbsp chili flakes (as desired)
  • 1 Tbsp coconut oil
  • Salt as required

Learn Step By Step Recipe With Pictures For Thai Green Curry With Chicken | Instant Pot Recipe- Green Curry With Chicken Recipe 


Step 1- Turn the IP to saute mode and heat 1tbsp coconut oil. Add the chopped ginger-garlic and saute for 30secs and then add the spring onion whites and saute it for a min

Step 2- Add green curry paste and cook for 1min then add the chicken. Cook the chicken for 2min

Step 3- Add the coconut milk with ½ cup of water. Add the required salt and pressure cook for 4mins with the valve on the seal side. Quick release the pressure and open the lid

Step 4- Turn the IP to saute mode (low) Add all the veggies, spring onion greens, and basil leaves. Let it simmer for 10mins and then add the chili flakes, lime zest, and bok choy leaves. Let it simmer for 1-2mins more and then turn off the IP

Serve over jasmine rice and garnish with basil leaves and lime wedges. 🙂



Basic Veggie Noodle Soup | Soup Recipe | Instant Pot Recipe


It’s a bit cold here or maybe I am sick that’s why I am feeling it. 😛 And which obviously means I am not in a mood to cook a full-fledged meal. Don’t you all agree with me on this, that whenever we are in no mood to cook a proper elaborated meal we came up with something super easy yet comforting meal? Yes? Isn’t it! 😀  This Veggie Noodle Soup is perfect for this cold evening to have a comforting warm bowl of soup. A handful of veggies cooked in chicken broth with noodles and few herbs is all I need to feel better. 😀


Nothing fancy or new here, include veggies that are available in your kitchen and make this comforting bowl with minimal ingredients. This is one of the easiest and comforting meals you can put together in less than 15mins when you want to eat a healthy meal and don’t feel like cooking an elaborated meal. Add protein of your choice (tofu/ paneer/ or any meat) if required.


Serves 2


  • 1 Cup sweet corn kernels
  • ¼ Cup carrot, finely chopped
  • ¼ Cup green beans, finely chopped
  • 4 Cups chicken broth/ vegetable stock
  • 1 Pack noodle
  • 2 Tbsp spring onion whites, finely chopped
  • 1 Tbsp garlic, finely chopped
  • 1 Tbsp chili flakes (optional)
  • 1 Tsp mixed herbs
  • 1 Tsp crushed black peppercorns
  • 1 Tbsp olive oil or cooking oil
  • 2 tbsp spring onion greens, for garnishing
  • ¼ Cup Croutons, for garnishing

Learn Step By Step Recipe With Pictures For Basic Veggie Noodle Soup | Soup Recipe | Instant Pot Recipe


Step 1- Turn on IP to saute mode and heat oil. Add chopped garlic and when it turns brown add the spring onion whites and saute for 20secs


Step 2- Add all the veggies and give them a nice mix. Saute for a minute and keep stirring to avoid sticking at the bottom. You can include more veggies as per your likings


Step 3- Cancel the saute mode on IP and turn the IP to pressure cook mode. Add chicken broth, noodle, crushed black peppercorns, chili flakes, mixed herbs, and required salt. Give everything a stir and close the lid of the IP. Pressure cook for 1mins with the valve on the seal side


Step 4- Once the pressure cook mode is off, quick release the pressure and garnish with spring onion greens


Sprinkle chili flakes, herbs, and add croutons. Serve this warm bowl of goodness and enjoy. 🙂



Beary Biryani | Beary (Mangalorean Muslim) Chicken Biryani

This show on Hotstar “Raja, Rasoi, Aur Anya Kahaniyaan” has won my heart. They take you through the history of food prepared in the royal kitchens of India and the history behind them. I am a food lover and learning the new recipes from different regions and then trying them out is something that I enjoy. ❤  I came across so many dishes that are now on my “must try dishes” list 😀 After trying several dishes from my “must try dishes” list I decided to try Beary Biryani. Biryani is one such dish that we both enjoys and I don’t want to try all kinds of Biryani. 😀


The Beary Briyani is a specialty of Beary (also known as Byari) Muslim community in coastal south Kannada, a district in the South Indian state of Karnataka. The word ‘Beary’ is said to be derived from the word ‘Byara’, which means trade or business. This Beary Biryani is a specialty of the Beary Community and is very different in taste from other types of Biryani prepare elsewhere.


This Biryani was made by merchants and traders using lots of green chilies and coconut while cooking Biryani. Rest of the preparation is same as we do for Dum Biryani. Rice and chicken are cooked separately and then it is layered and dum for hours. Over the time, the recipe has changed and customized according to one’s taste and preference. There are many recipes for Beary Muslim Biryani you will find on the internet. Do feel free to adjust the heat by increasing or decreasing the number of green chilies.


Serve this Biryani with cucumber raita and salad and enjoy the Beary Biryani, a delicacy of Mangalore.

Serves 4


For Chicken Marination

  • 2 Lbs bone-in chicken, biryani pieces
  • ¼ Cup thick curd
  • ½ Cup coconut paste, grind fresh or desiccated coconut to a smooth paste
  • ½ Cup coriander leaves, for grinding
  • ¼ Cup mint leaves, for grinding
  • 8-10 Green Chilies, or according to your taste, for grinding
  • 1 Tbsp ginger-garlic paste
  • 1 Tbsp cumin seeds
  • 1 Tbsp fennel seeds
  • 1 Tbsp coriander powder
  • 1 Tsp turmeric powder
  • 2 Bay leaves
  • 1-inch cinnamon stick
  • 1 Star anise
  • 3 Green cardamoms
  • 2 Cloves
  • Salt as required

For Rice

  • 2 Cups Basmati rice, soaked for 20mins
  • ¼ Cup coconut milk (optional)
  • 1 Tsp fennel seeds
  • 2 Cloves
  • 1 Star anise
  • 1 green cardamom
  • 1-inch cinnamon stick
  • 1 ½ tsp salt, or as required
  • 1 Tbsp ghee

For Biryani

  • ¼ Cup Ghee
  • 1 Large onion thinly sliced lengthwise
  • Salt as required
  • A handful of coriander leaves, for garnishing
  • A handful of mint leaves, for garnishing
  • Few drops of kewra water

Learn Step By Step Recipe With Pictures For Beary Biryani | Mangalorean Chicken Biryani | Beary (Mangalorean Muslim) Biryani

For Chicken Marination

Step 1- Take coriander leaves, mint leaves, and chopped green chilies to a blender and add 2tbsp of water. Blend to a smooth paste and keep aside

Step 2- In a mixing bowl, take all the ingredients mentioned under marination and add the prepared green paste. Mix well using a spoon and add the chicken pieces. Refrigerate for 4-6hrs

For Rice

Step 3- Wash and soak basmati rice for at least 20mins before cooking. To a tea infuser, take fennel seeds, green cardamom, star anise, and clove. Drop this in the rice cooker and add 4cups of water, ghee, coconut milk, and required salt, Bring this to a boil and then add the soaked rice. When the rice is 80-90% cooked drain the excess water if any. Gently fluff the rice

For Biryani

Step 4- Heat ghee in a heavy-bottomed pot and add the sliced onions. Turn the flame to high and caramelize the onions. Remove a handful of fried onions for layering and garnishing the Biryani

Step 5- Add the marinated chicken to the pot. Turn the flame to medium and keep cooking. Do not add water as the chicken will release water

Step 6- Cook until the chicken is well done and stir in between to avoid sticking at the bottom of the pot. Adjust salt as required. Add red chili powder to increase the heat or else skip. Turn the flame to medium-high and cook until the water evaporates and you get a very thick consistency gravy

Take out few chicken pieces and some gravy for layering the Biryani

Layering Biryani

Step 7- I have used a Clay Pot to Dum the Biryani. You can use the same heavy-bottomed pot in which you cooked chicken.

Place a heat diffuser on the gas stove and then put the Clay Pot on it. Turn the flame to high as the clay pot takes time. When the clay pot is hot enough turn the flame to medium-low. Add a tbsp of ghee to the clay pot and spread some gravy and chicken pieces. Add a layer of rice, spread few fried onion, add few pieces of chicken, and sprinkle some coriander and mint leaves

Step 8- Add a second layer of rice, fried onions, and garnish with coriander-mint leaves. Add few drops of kewra water. Use a foil to seal the lid or make a dough to seal. And Dum the Biryani for 20mins on medium-low flame. Turn off the flame and leave it for 10mins

After that, open the lid of the pot and gently fluff the rice and serve along with raita and salad.



Chicken Keema | Instant Pot Chicken Keema

Keema chicken or mutton is a famous street food of India and it is served in many different ways like Keema Pav, Keema Naan, Keema Roll and many more. A delicious and simple recipe which is medley of minced meat and few ingredients which makes a truly mouth-watering dish. This is a MUST try if you are looking for a yummy and hassle-free recipe and which can be prepared in less than half hour.


The key to mouth-watering keema chicken depends upon sautéing of spices and meat. If you don’t sauté the spices well the taste will not be good and if the meat is uncooked you won’t be able to eat it. Before adding the minced meat make sure the masala is cooked. You can adjust the heat according to your taste. For more flavor, you can even add green peas.


If you don’t find minced meat at the store then buy the boneless meat, cut it into small pieces, and pulse in the blender. Serve this lip-smacking dish with pav, roti, or rice and just dig in!

Serves 2


  • 1 Lbs minced chicken
  • 1 ½ Cup Cups onion, finely chopped
  • ½ Cup tomato, chopped
  • 2-3 Green chilies, chopped
  • 1 Tbsp ginger-garlic paste
  • 1 Bay leaf
  • 1-inch cinnamon stick
  • 2 Black cardamoms
  • 2 Cloves
  • 1 Tsp cumin seeds
  • 1 ½ Tsp red chili powder, or as desired
  • 1 Tsp coriander powder
  • 1 Tsp garam masala
  • ½ Tsp turmeric powder
  • 1 Tbsp ghee
  • 2-3 Tbsp mustard oil
  • Coriander leaves, for garnishing

Learn Step By Step Recipe With Pictures For Chicken Keema | Instant Pot Chicken Keema


Step 1- Turn IP to sauté mode and heat mustard oil. Sauté bay leaf, cinnamon stick, black cardamoms, cloves, and cumin seeds. When they start to splutter add chopped onions, green chilies, and ginger-garlic paste. Fry until the raw smell of ginger-garlic paste goes away and onions turn translucent. It will take around 4-5mins

Step 2- Add the chopped tomato and sauté until it turns mushy. You can use spatula or potato masher to mash the mixture

Step 3- Add coriander powder, red chili powder, turmeric powder, and garam masala to the IP and mix everything. The oil will start leaving from the sides

Step 4- Add the minced chicken and mix it with a spatula. Sauté for 3mins. Keep stirring so that it won’t stick to the bottom. Add 1tbsp of ghee and ½ cup of water. Adjust salt as required and deglaze the bottom nicely. Cancel the sauté button and turn the IP to pressure cook mode. Close the lid with the valve on the seal side and pressure cook for 4mins (Hi)

Step 5- Let the pressure goes off naturally and then open the lid. Press the sauté button and cook until the water gets evaporated and you get the desired consistency. Turn off the IP and garnish keema chicken with coriander leaves

Pour a spoon of ghee oven the keema and serve as a side dish to naan, paratha, or roti and enjoy every bite of it.


Chettinad Chicken | Instant Pot Chettinad Chicken Curry | South Indian Chettinad​ Chicken


This traditional Chettinad chicken curry is a spicy treat from a place called Chettinad” in TamilNadu. The most amazing thing about this Chettinad chicken curry is that it is made with freshly roasted and ground spices and fresh coconut which makes this curry incredibly flavorful and spicy. Serve this curry along with dosa, appam, rice, paratha, or chapati and enjoy the firey Chettinad chicken curry.


Serves 2


For Chettinad Masala

  • ¼ Cup desiccated coconut
  • 1 Spring of curry leaves
  • 1inch cinnamon stick
  • 5-6 Whole dry red chilies
  • 3 Green cardamoms
  • 2 Cloves
  • 1 Star anise
  • 1 Tbsp coriander seeds
  • 1 Tbsp cumin seeds
  • 1 Tsp fennel seeds
  • 1 Tsp black peppercorns
  • ¼ Cup onion, chopped
  • 6 Garlic cloves, roughly chopped
  • 1inch ginger, roughly chopped

For Marination

  • 2 Lbs Chicken (bone-in)
  • ¼ Cup curd or greek yogurt
  • Chettinad Masala
  • 1 Tsp turmeric powder
  • 1 Tsp ginger-garlic paste
  • 1 Tbsp lemon juice
  • 1 Tsp salt

For Curry

  • 1 ½ Cup onion, thinly sliced
  • 1 Cup tomato, chopped
  • 1 Spring of curry leaves
  • 1 Tbsp red chili powder (optional)
  • Salt as required
  • 3 Tbsp oil/ ghee

For Tempering (optional)

  • 1 ½ Tbsp ghee
  • 2-3 Whole dry red chilies
  • Few curry leaves

Learn Step By Step Recipe With Pictures For Chettinad Chicken | Instant Pot Chettinad Chicken Curry


Step 1- Dry roast all the whole spices mentioned under Chettinad masala except ginger-garlic, and onion. Roast until aromatic and then turn off the flame. Add all the roasted spices along with ginger-garlic, and onion to a mixer jar.  Add 1-2tbsp of water and grind them to a smooth paste

Step 2- In a mixing bowl, take curd or yogurt, turmeric powder, ginger-garlic paste, lemon juice, required salt and the Chettinad masala paste. Mix well and add the chicken. Marinate and keep aside

Step 3- Turn on IP to sauté mode and add ghee. When it displays hot, add chopped onion and curry leaves. Fry until the onions turn translucent and soft

Step 4- Add the chopped tomatoes and required salt. Fry for 2-3mins until the tomatoes turn a bit mushy

Step 5- Add the marinated chicken and fry for 6-8mins until the chicken turns white. Add ½ cup to 1 cup of water, red chili powder, and required salt. Give everything a nice mix and pressure cook for 4mins (Hi) with the valve on the seal side

Step 6- Let the pressure goes off naturally and then open the lid. For tempering, heat ghee in a tadka pan, add whole dry red chilies and curry leaves. Pour this tadka over the Chettinad chicken curry

Serve warm with steamed rice, paratha, naan, dosa, or appam. Enjoy!


Stuffed Pomfret | Bharlela Paplet (Koli Style) | Green Paste Stuffed Pomfret Fry

I came across this traditional Koli Style Stuffed Pomfret Fry while watching an Indian show name “Raja, Rasoi, Aur Anya Kahaniya”which gives you an inside look of the royal Indian kitchen, the history behind the cuisine and related stories.


If you move over Vada Pav, Pav-Bhaji, and Bhel, Mumbai has a lot to offer other which many people don’t even know(neither do I know everything 😀 ). Mumbai’s food is as diverse as people living there with each street offering something different and delicious. The Kolis, the inhabitants of Mumbai’s, their food is very much influenced by seafood. Seafood is the most prominent part of their daily diet. Koli’s use a Koli Masala which is a blend of 12-15 (or more) whole spices which are first roasted and then grind to a powder. They use this masala in almost every dish from vegetarian to non-vegetarian. This stuffed Pomfret is one of their mouth-watering dishes.


A whole pomfret is stuffed with a green paste and then shallow fried on the pan. While making Koli Masala I skipped few spices which were not available at home. Still, the taste was amazing. If you want you can Koli Masala’s recipe on the internet and try making at home or just get the Koli Masala from the store and do try this mouth-watering Pomfret Fry.


Serves 2


  • 2 Pomfret fish
  • ½ Cup coriander leaves, chopped
  • ¼ Cup desiccated coconut
  • 3-4 Green Chilies, chopped
  • 1 Tbsp ginger, roughly chopped
  • 2 Tbsp garlic, roughly chopped
  • Salt as required
  • ¼ Cup coconut oil, for frying
  • 2 Tbsp semolina/ rava
  • 2 Tbsp rice flour

For Koli Masala

  • 2 Bay leaves
  • 4 Dry red chilies
  • ½ inch cinnamon stick
  • 1 Tsp cumin seeds
  • 1 Tsp coriander seeds
  • ½ Tsp fennel seeds
  • ½ Tsp black peppercorns
  • ½ Tsp mustard seeds
  • ½ Tsp sesame seeds
  • ½ Tsp poppy seeds
  • A fat pinch of asafoetida
  • 2 Black cardamoms
  • 2 Green cardamoms
  • 2 Cloves
  • 1 Star anise

Learn Step By Step Recipe With Pictures For Stuffed Pomfret | Bharlela Paplet (Koli Style) | Green Paste Stuffed Pomfret Fry


Step 1- Dry roast all the spices mentioned under Koli Masala until aromatic and remove from the heat. Let the spices cool down completely. In a mixer jar, take coriander leaves, desiccated coconut, green chilies, ginger, garlic, and the roasted spices. Using 2-3tbsp of water grind them to a smooth paste

Step 2- Heat a pan and fry the green paste on medium-low flame until the water evaporates. Add salt as required and turn off the flame. Let the paste cool down a bit before stuffing. If you want to increase the heat add red chili powder while frying the paste

Step 3- Wash the pomfret and make a slit. Stuff the green paste in both the pomfrets and apply the remaining green paste all over the pomfrets

Step 4- Take rice flour and semolina in a plate and mix. Roll the stuffed pomfret in the mixture to cover from both the sides. Doing this makes a nice crisp layer to the pomfret fry

Step 5- Heat oil in a skillet pan and cook on medium-low flame. Gently flip when it is  crispy and cooked from one side

Step 6- Cook from the other side too until crisp and golden brown. Transfer to a plate and serve with some onion rings and lemon wedges


Rajasthani Laal Maas (Chicken) | Instant Pot Recipe


Laal Maas is an iconic cuisine from Rajasthan and undoubtedly it is one of the most famous non-vegetarian dishes of Rajasthan and is also very famous outside Rajasthan. This dish is characterized by the vibrant and deep red color. And the specialty about Laal Maas is the red chilies use to prepare this. This dish is prepared using Mathania’s red chilies, which comes from a place called Mathania in Jodhpur, Rajasthan. While the red chilies and spices makes this dish hot and spicy, the use of curd makes it tangy. Traditionally the dish was prepared by using goat/ lamb but now even chicken is used to prepare Laal Maas.


Laal Maas is prepared with hung curd, whole spices, onions, and ghee or mustard oil and it never uses tomatoes. Whole spices are what flavors this vibrant red Laal Maas. Trust me, it is not as fiery and spicy as it looks. If you have Mathania chilies, to lessen the heat, remove the seeds of dry red chilies you are using. If you didn’t find Mathania’s red chili nearby stores then use Kashmiri red chili powder for the color or just soak the normal dry red chilies in warm water for 20mins and then make a smooth paste. Since I couldn’t find Mathania Chilies here so I replaced it with Kashmiri red chili powder for the color.


Dhungar or Smoking Technique

Any dish when smoked from the burning charcoal gives a very nice smoky flavor to the dish and works magic to the dish. This technique takes the dish to another level and you will get the taste and aroma of the tandoor.


Serves 4


For Chicken Marination ( 1cup = 235ml)

  • 2.30 lbs chicken, bone-in
  • ½ Cup hung curd or greek yogurt
  • 1 Tbsp red chili powder
  • 2 Tbsp Kashmiri red chili powder, for the red color and less heat
  • 1 Tbsp ginger-garlic paste
  • Salt as required

For Curry

  • 3 Cups onion, thinly sliced lengthwise
  • 8-10 Garlic cloves
  • 1 Tbsp ginger, roughly chopped
  • 2 Bay leaves
  • 1-inch Cinnamon stick
  • 3-4 Dry red chilies
  • 2 Black cardamoms
  • 3 Green cardamoms
  • 1 Tbsp coriander seeds, crushed
  • 2 cloves
  • 1 Tsp garam masala
  • Salt as required
  • ¼ Cup Ghee or mustard oil

For Dhungar (Smoking Technique)

  • 1 Small piece charcoal
  • 1 Tsp ghee

Learn Step By Step Recipe With Pictures For Rajasthani Laal Maas (Chicken) | Instant Pot Recipe


Step 1- In a mixing bowl, take all the marination ingredients and mix well. Add the chicken pieces and marinate. Leave the marination for 1hr

Step 2- Turn on the IP to saute mode and when it’s hot add the ghee/ mustard oil. Add the whole spices and saute for 2mins and add the whole garlic cloves and ginger and saute for another 1min

Step 3- Add the chopped onions and fry them until they become soft. Add salt so that the onions get cooked fast

Step 4- When the onions are caramelized add the marinated chicken to the IP. Caramelizing of onions will take approx 15mins. Do not burn them

Step 5- Cook the chicken until it turns white. Add required salt and ½ cup of water. Close the lid of the IP and turn off the saute more. Turn the Pressure Cook mode on and cook for 4mins with the valve on the seal side

Step 6- Let the pressure release naturally and then open the lid. Turn the saute mode and let the extra water evaporates until you get the desired gravy consistency. Sprinkle the garam masala. Laal Maas is ready to serve with rice or chapati

Dhungar | Smoking Technique (optional)

Step 7- Place a piece of live charcoal in a steel bowl and add a tsp of ghee. Immediately cover the lid of the IP and allow the smoke to infuse with Laal Maas for 2-3mins. This will give a nice smoky flavor to the Laal Maas

Serve Laal Maas with steamed rice or chapati or naan. Enjoy the delicious meal. 🙂