Curry
Another simple recipe pulled from the internet. I reproduce it here so I don't have to go scrounging for the same instructions later. There are probably better curry recipes out there. Let me know if I've missed some vital ingredient.
This recipe uses an instant-pot for speed and convenience.
Total Preparation Time
Total preparation time is 40-50min
- 30min preparation
- 20min cooking
Ingredients
- Ghee or Butter - 1 tablespoon (15ml)
- Cumin Seeds (Jeera)(optional) - 1 teaspoon (5ml)
- Onions (diced) - 1 cup
- Ginger (paste) - 1 tablespoon (15ml)
- Garlic (paste) - 1 tablespoon (15ml)
- Tomatoes (cubed and paste) - 1 cup (236ml)
- Chicken (skinless, boneless, cut into cubes) - 1 pound (0.5 kg)
- Water - 1/4-1/2 cup (60-120ml)
- Coconut Milk - 1 can (400ml)
- Garam Masala - 1 teaspoon (5ml)
- Lime Juice - 1 tablespoon (15ml)
- various coarsly chopped vegetables (I used squash and celery)
Spices
- Ground Cumin (Jeera) - 1 teaspoon (5ml)
- Ground Turmeric (Haldi) - 1/2 teaspoon (2ml)
- Kashmiri red chili powder - 1 teaspoon (5ml)
- Coriander powder (Dhaniya) - 1 teaspoon (5ml)
- Salt - 1 teaspoon (5ml)
Method
- Set the instant pot to saute and wait for it to get hot
- Add the butter and cumin seeds for 30 seconds
- Add the onions, ginger, and garlic and saute for 3 minutes
- Add the tomatoes and spice blend, saute for 3 minutes
- Add the chicken, saute for 3-4 minutes
- Add the water and stir
- Cancel saute mode, put the lid on, and cook at high pressure for 4 minutes
- Vent the instant pot, remove the lid, and set to saute mode
- Add coconut milk, garam masala, and vegetables and simmer for 4-5min
- Add lime juice