** 2 1/2 stars for heat.. Spicy.
This Delicious Spicy Indian Dish is Basically Chicken Curry. Serve with a small bowl of plain yogurt for people that want a quick relief form this moderately spicy bowl of deliciousness. Leave the Cayanne out entirely if you dont like Spice.
You may also like My Red Pork Curry, and Tom KaGai, or Maybo Tofu links here.
Curry Red Pork IP, Tom Ka Gai IP, Tofu (Mabo Tofu)
It can be made of course with boneless skinless thighs and they can be chopped up if you like, but I choose to leave it intact for the extra flavor. I skim the fat after it’s all cooked. You can also blend up the sauce to smooth it out if you like it better that way.
Serve with Rice or Cauliflower. To make rice at the same time instead of the shown Cauliflower, use the same stainless bowl and trivet and 1:1 water to rice (basmati here) ratio make sure to rinse well and drain really well before adding your liquid.
I have an Friend, born in India who first introduced us to Curry.. and I have made it ever since. We loved to work in the Kitchen together!
This Recipe is for the IP, but can be made stove top as well.
If you have Seeds (Mustard, Cumin, Cardamom, Coriander etc) then by all means use a small pinch of them along with your powdered Spices. It’s nice to bite in to a pop of flavor. I was totally out of Corriander, so I used my Seeds in the Powders place.
INGREDIENTS:
6 med – larger Bone in Skin on Chicken Thighs.
1 onion chopped to fine pieces ( save any juice that they lose).
6 cloves Garlic minced.
4 Roma Tomatoes chopped (catch the juice from cutting them up too…important).
2 Tbsp Tomato Paste.
1/3 c chopped Cilantro.
1 1/2 Tbsp Ginger minced
1 Tbsp Cumin.
1 1/2 tsp Coriander.
1 1/2-1 3/4 tsp turmeric.
1- 1 1/2 tsp Cayenne.
1 1/2 tsp Curry powder.
2 tsp Garam Masada
1 1/2 tsp Cardamom
1 tsp Salt.
1 Tsp Pepper.
4 Tbsp Butter split in 1/2 2 for the frying and 2 for the pot.
1 Tbsp Evoo.
1/2 c Heavy whipping cream or plain Greek yogurt (STIRRED. For ease of mixing in) or use 1/4 c of each.
1 tsp low Sodium Better than Bullion Chicken
1/3 c Water (remember your Tomatoes, Onion and browned Chicken have juice, so about 1 – 1 1/4 cups of liquid are accounted for).
Optional: Thai Chili Peppers can be added in place of some of the Cayanne for more heat.
DIRECTIONS:
In a separate Frying Pan, set to Medium Hi heat.
Melt 2 Tbsp Butter and add 1 Tbsp Evoo to the Pan.
Lightly Salt and Pepper the Chicken on both sides.
Start to Sauté the Chicken Skin side down first until Brown. Flip to slightly Brown the other side. When it’s done you will pour juices and all into the Pot.
Meanwhile chop the Cilantro, then I use my Cuisinart food processor to mince the Garlic first and then chop the Onion.
Add the Tomatoes, to the Food Processor, chopped into 1” pieces so that they will chop up well.
When the Tomatoes are chopped, add them, the Cilantro and Spices to the Pot. Then when the Chicken is done, arrange it around inside the pot On top of the Veggies, do not stir.
Add the Tomato Paste to the tops of the Chicken and don’t stir. Last, pour all of the juices including the fats from frying the Chicken into a bowl to measure it. It will count as liquid when the pot is coming to pressure, as well give flavor …and then most will be scooped off at the end.
Add enough water (the 1/3 c as mentioned) to make up the difference from the Juice of Onion and Tomatoes.. it all adds up, and they will give up more yet…. I only have to add 1/3 c water. Using all the liquid that you gather from sautéing, Chopping and Processing prevents the Curry from being too Soupy. Use the 1/3 Water to deglaze the Pan. Pour the water that you just deglazed the frying Pan with into the pot.
Lock the Lid onto the Pot and make sure vent is to Sealing.
Set the time for 4 min. Allow for 25-30 min NPR. The pin will drop around 12-15 min… don’t open! Let it go for the full 25 min. It’s still finishing up cooking the Chicken. After the 25 min, and pin is down, take the Lid off of the Pot and remove Thighs to a Plate and place somewhere to keep warm. Scoop the fat off the top of the sauce into a bowl, then use and immersion blender to blend Sauce.
Turn the pot to Sauté HI to heat the Blended Sauce to a boil.
Add the remaining 2 Tbsp Butter and Cream.
Taste the Sauce and add more Spices now if you want.
Add the Chicken back to the Pot, and let it bubble for a minute.
Turn the Pot OFF and back to Keep warm HI.
Add the Yogurt on top and stir in as you serve up.
Enjoy over rice or Cauliflower or some of each to keep it low carb.
For Low Carb Die Hards, serve with Cauliflower.
1 c well rinsed and well drained Rice with 1 c MINUS 1 Tbsp Water to prevent mushy rice. The moisture in the Pot will add extra Moisture to the Rice as it cooks for extended amount of time as the NPR happens. Set the Bowl right on top of the Chicken.
Rinse rice well, in this case Basmati. Drain really well, before adding the water or broth.
