Chicken Curry


Serves 4

INGREDIENTS:

  • 1 package frozen chicken (about 3 lbs), thawed

  • ½ lemon

  • Sea Salt or Himalayan Salt

  • ¾ cup full fat Greek yogurt

  • 4 tbsp cumin powder

  • 4 tbsp coriander powder

  • 1 tbsp turmeric powder

  • 5-6 tbsp korma masala

  • 2 small onions, julienned

  • 2-3 garlic cloves

  • 1-inch (tablespoon) ginger

  • 2-3 small tomatoes

  • Curry leaves (optional)


DIRECTIONS:

Take the chicken, place in a bowl, and squeeze lemon juice all over and sprinkle it with salt. Leave aside for 15 minutes then rinse the chicken.


Chop the chicken thighs into small pieces, removing the bones. Place them back in a rinsed bowl. Cover the chicken with yogurt, and add half the cumin powder, coriander powder, turmeric powder, and korma masala. Leave aside for 20-30 minutes or an hour, if possible.


Meanwhile, you can make the sauce. In a pan over medium-low heat, add olive oil and heat up. Once the oil has heated, add the onions in and brown slowly for 15 minutes until the onions have reached a very dark brown (pre-caramelization) and reduced by almost a half. Place the cooked onions in a blender and add a few tablespoons of water. Blend until you have a nice, watery, onion mixture and place this in a bowl. Separately, blend the tomatoes (no water is needed for this) and place in a separate bowl.


To cook the chicken, either use a slow cooker or Instant Pot or Pressure cooker (all three work). Place the Instant Pot in sear mode (low) and add a little olive oil. Add the green chili, and then the marinated chicken in and any additional marinade. Cook for 5-10 minutes until the outside has cooked through a little bit. Then, add the onion mixture and mix in. Add the tomato mixture and mix in. Throw in the remaining cumin, coriander, and turmeric powders. Add the remaining korma masala and salt and mix everything together. Shut off the Instant Pot Sear mode.


Finally, add 1 cup of water in. The chicken curry should be a nice brown color. Close the IP lid and make sure the valve is placed to ‘Sealed’. Add the Pressure Cooker setting on ‘Normal’ and time it for 6 minutes. The pressure will build for 10-15 minutes and then the timer will go off for 6. After the 6 minutes, leave it for another 5 and then carefully move the valve from ‘Seal’ to ‘Vent’. The chicken is now done! If you are making this in the slow cooker, then add the chili and chicken in and follow the instructions per above, but cook for 1-1.5 hours on high until the chicken the chicken is fully cooked through.


Garnish with cilantro or parsley, serve on a bed of rice, and enjoy!


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