Chicken curry with mint leaves

Cooking chicken curry in instantpot.

Ingredients:

2 lbs chicken thighs boneless and skinless

1 tablespoon lime juice

1 Red onion-grind it

2 tomatoes ( puree it) plus 1 teaspoon tomato paste

5-6 cashews soaked in warm water and put it in a spice grinder and make sure it is like a smooth paste

half cup mint leaves

1 teaspoon minced garlic

1 teaspoon crushed ginger

2-3 dry whole red chillies

Salt to taste

1 teaspoon fresh coriander powder

1/4th teapoon turmeric powder

1/2 teaspoon red chilli powder

1 cinnamon stick

1/2 teaspoon cardamon powder

Clean the chicken and sprinkle some salt and pour the lime juice and leave it for 20-30 minutes.

Now in instant pot on saute mode add 3-4 tablespoons of oil and cinnamon stick. wait for a few minutes then add some ground onions amd ginger + garlic, let it become translucent then add salt and coriander powder once it starts getting golden brown add turmeric and the whole red chillies . Then add the chopped mint leaves and make sure the mixture is well blended now add the chicken and keep stirring then add the tomatoes and paste. Close the lid and put it on seal and on maual normal pressure for 8 minutes. Garnish with fresh cilantro anf mint leaves. Serve with rice or roti.