Smart Pot Easy Chicken Curry

I finally found an electrical pressure cooker to buy in Dubai!

And let me tell you; my new nutricook is amazing! The possibilities with it is endless and it saves a lot of time with no compensation on taste or texture whatsoever!

There is nothing better than an Indian curry to test out, how good is my new gadget?!

A perfect healthy warm meal for your weekly meal preparation in no time. Just dump everything in the electrical pressure cooker, set the timer and program and you are good to go!  It is perfect for multitasking in the kitchen while you are preparing several meals at the same time.

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Instant Pot Chicken Curry

There is nothing better than an Indian curry to test out,
how good is my new instant pot! A perfect healthy warm meal for your weekly meal preparation
in no time. Just dump everything in the electrical pressure cooker, set the
timer and program and you are good to go! 
It is perfect for multitasking in the kitchen while you are preparing
several meals at the same time.

Servings 4 servings

Ingredients

• 2 tbsp grapeseed oil
• 1 mix of Indian Aromas: ¼ tsp mustard seeds; ½ tsp fennel seeds; ½ tsp coriander seeds: 4 pods cardamom; 4 whole cloves; 1 cinnamon stick; 4 bay leaves
• 300 g chopped onions
• 150 g chopped green onions
• 2 tsp crushed garlic
• 1 tbsp. fresh ginger grated
• 1 tbsp. fresh turmeric grated
• 250 g crushed tomato
• 1 mix of Indian spices: 2 tbsp coriander powder, 2 tsp cumin powder, 2 tsp garam masala, 1 tsp curry
• 500 g chicken breast cut into 4 cm cubes tossed with 1 tbsp of apple cider vinegar.
• 1 tsp salt
• ¼ cup water

Instructions

• Turn on the cooker . Press “saute” and wait until it beeps and the timer start.
• Add oil and the aromas and saute for 2-3 minutes until the seeds start to sizzle and you start to smell the aromas.
• Add the onions and cook until it starts to turn transparent.
• Add the green onions and cook it through for 3 more minutes
• Add the garlic, ginger and turmeric and cook until the onions turn golden brown and are caramelized.
• Cooking the onions very good and infusing the aromas with it is the most important step in this recipe to add that deep sweet authentic taste to the recipe.
• Add the Indian spices and mix well.
• Add the chopped tomato and mix it all well, let it simmer for 5 minutes.
• Add the chicken cubes, salt and water and mix it all well.
• Turn off the “saute” function and close the lid, turn the vent to “sealing” and press “curry/lentil” program. It will give an “ON” indication until it comes to pressure and start the program timer.
• When the pot finished cooking, let it naturally release the pressure for 10 minutes. after 10 minutes turn the vent to “venting” to release all the remaining pressure until the red float valve drops down.
• Hold the lid handle, turn the lid counterclockwise to the open position and lift the lid up to open. Give it a mix and serve warm with rice.
• Enjoy!

Notes

To store this recipe for your weekday’s meals: store the curry in air tight glass container up to 5 days in the fridge and up to month in the freezer.
If you don’t have fresh turmeric you can substitute the 1 tbsp of fresh turmeric with 1 tsp turmeric powder and same for the ginger.
Serve this recipe with turmeric  steamed rice  and some yogurt mixed with dry mint :(1 cup yogurt+1 tbsp dry mint + 1/4 cup water)

Author: annacookingconcept

Course: dinner, lunch, Main Course, stew

Cuisine: Indian

Keyword: chicken, easy, healthy, healthy meal, high-protein, homemade, indian, massala, pressure-cooker, stew