Momma’s Chicken Curry recipe! (in an Instant Pot)

As my mother is aging it is getting harder and harder for her to stand at the stove for long periods of time. So I’ve taken up the quest of preserving her recipes by replicating them myself. The first of these recipes is for her delicious chicken curry. Skip to the end of this blog piece for the vegetarian version that I love, also known as chickenless chicken curry.

In this video I’m making the chicken curry in an Instant Pot. You can also cook the chicken curry on the stove in a regular pot – it just takes a wee bit longer.

To make this chicken curry you will need the following ingredients:

Skinless chicken thighs and legs with bones (there are eight pieces total in this video: four thighs, four legs)

Two medium red onions, finely chopped

3 tablespoons of tomato paste

2 yellow potatoes, cut into medium sized pieces

1 cup of plain yogurt (at ROOM TEMPERATURE)

1 cup of water

3 cloves of garlic, finely chopped

1 ½ teaspoons of finely minced ginger

Ghee (clarified butter) – about 1 ½ tablespoons

3 tablespoons canola oil

For the spices, Momma says that the key to her cooking is to dry roast the spices first.

You’ll need:

1 ½ teaspoons coriander

1 teaspoon cumin

½ teaspoon turmeric

½ teaspoon garam masala

1 teaspoon red chilli powder (or as much as your sexy spicy butt can handle)

 

Directions:

Turn your Instant Pot on to the saute feature. This heats up mofo quick so be ready with all your ingredients. Add the ghee, and about a tablespoon or more of oil. Let the ghee dissolve into the oil until you can’t see it and then when it’s hot add the onions. Note: at this point, if you want crispier potatoes, saute them in the oil first, then remove them and keep the aside.

Stir, stir, the onions because this is the key to making the gravy thick and yummy. You want the onions to become translucent but not to the point that they burn and become brown. They’ll reduce in size so that’s a good clue too. When the onions are at the right stage, add the garlic and ginger. Add some salt at this point to bring out the flavours even more. About half a teaspoon.

Add the dry spices and the tomato paste. Momma says this is the most important part. You need to stir vigorously at this juncture to let the tomato paste become less acidic and take on the spices. Add a splash of water as needed here. You’re making a thick paste of curry yumminess.

Momma says keep stirring till you can’t stir no mo’!

Then add in your potatoes and coat with the sauce. Drool.

Add in your chicken and coat the entire thing so that everything has some of the yummy paste on it.

Then add in your cup of water. If you want more gravy, you can add more water.

Then add your ROOM TEMPERATURE yogurt. Stir it and make it all creamy and lovely. Don’t use a super low fat yogurt. Go with at least a 2% or 3% plain yogurt.

At this point you want to add in your salt to taste. Momma doesn’t measure but I’ve watched her closely and it’s about 1 teaspoon of salt.

Put on the lid and secure it and make sure it is on the closed venting position, set your Instant pot to 9 minutes. Not more or less. And then once you get it to nine, don’t touch it!

While you wait…may I humbly suggest you pick up a book and read…

 

Once the nine minutes is up, you can vent the Instant Pot to release the pressure.

Momma says don’t even think about serving Indian food without a coriander garnish.

 

chicken curry thumbnail

 

Chickenless Chicken Curry:

 

Same recipe but substitute Soya Nuggets for the chicken and reduce the dried coriander to 1 teaspoon. Not into Soya? Don’t worry, I shall return with a veggie dish you’ll love soon enough!soya nuggets

Soya Nuggets (prepare according to instructions on box first, set aside)

Two medium red onions, finely chopped

3 tablespoons of tomato paste

2 yellow potatoes, cut into medium sized pieces

1 cup of plain yogurt (at ROOM TEMPERATURE)

1 cup of water

3 cloves of garlic, finely chopped

1 ½ teaspoons of finely minced ginger

Ghee (clarified butter) – about 1 ½ tablespoons

3 tablespoons canola oil

1 teaspoons coriander

1 teaspoon cumin

½ teaspoon turmeric

½ teaspoon garam masala

1 teaspoon red chilli powder (or as much as your sexy spicy butt can handle)

Don’t make these in the Instant Pot – that would pulverize them. Cook the soya nuggets according to the package directions and then set aside. Prepare the potatoes and curry paste with spices. Saute on the stove over medium heat for about twenty minutes or until a fork goes through the potatoes easily. Then add soya nuggets and simmer for another six to ten minutes.

To cook this recipe without an Instant Pot prepare as stated above but simmer on the stove with a half cup extra water for about 30 – 50 minutes until the chicken is cooked through and the potatoes are soft and a fork passes through them easily.

Remember that the most important ingredient in cooking is love, so be sure to add that too and savour every bite of food and life.

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