Instant Pot series - Chicken Mochai curry recipe

Chicken Mochai curry is one of my grandma's signature recipe. Usually on harvesting season we get more fresh mochai in market. We fond of have that mochai in almost each and every dishes. That green mochai simply enhances the flavor and tastes better. Now I'm not live near my grandma. So for the seasonal time, she cleaned the green mochai and remove the skin (pithugu mochai) and make it dry on sunlight and packs it for us, whenever we visit her, she always have a package of this dry mochai for us.

This is a easy recipe to make, and as usual kulambu taste best with rice. You can have it with idli or dosa as well. It is quite easy to make and taste so delicious too. The other chicken recipes I have shared, I provide the links below.

Ingredients

Chicken - 1/2 kg
Mochai soaked overnight - 1 cup
Onions - 2
Turmeric powder - 1 tsp
Red chili Powder - 1 tbsp
Chettinad masala powder - 2 tbsp
Cumin seeds - 1 tsp
Green chili - 2
Ginger garlic paste - 1 tbsp
Water - 3 cups
Coconut - 1 cup
Salt as taste

Method

Turn on SAUTE mode and wait for 1 min to heat up the base. Add 2 tbsp of oil. Add cumin seeds once oil gets heated. After it splutters, add onions and saute for 1 min.
Add cleaned chicken and toss it. Add soaked mochai and toss well.
Add ginger garlic paste, green chili, salt and all spice powders. Add 2 cups of water.
Hit CANCEL. Hit PRESSURE COOK mode and set timer to 5 mins and make sure whistle is in sealing mode. Once done allow it to release the pressure naturally. Open the lid.
While cooking, grinded coconut paste using 1 cup of water. Once open the lid, add coconut paste and hit SAUTE mode.
Allow it to boil, it totally takes 2 - 3 mins. Hit CANCEL.