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Chicken Curry Stew Instant Pot IP
Introduce
Chef :
Fo FaChicken Curry Stew Instant Pot IP
I am using chicken gizzards, but regular chicken can be used instead. This is not a proper curry (vindaloo in this case), but more a stew. Easy to make using curry paste. It was a little spicy as made (again using vindaloo which is spicy). This could be scaled up easily, and even other types of curry paste could be used. I'm still getting used to the instant pot, and made this as I would in a stove top pressure cooker, so I used too much liquid for the Instant Pot. I adjusted the recipe to account for that, however the pictures show the extra liquid, so take that into consideration.
Ingredient
Food ration :
2 servingsCooking time :
30 minutes
1 pound
chicken
2 cloves
garlic (ok I used 5)
1 1/4 cups
broth or water
Cooking instructions
* Step 1
Clean and rough chop garlic
* Step 2
Clean and rough chop onion
* Step 3
Clean and rough chop carrot
* Step 4
Clean and rough chop potato
* Step 5
This is the chicken I am using for this one
* Step 6
Clean and chop your chicken into but sides pieces
* Step 7
Put your IP on saute add some oil. When it gets hot add your onions and garlic, saute for a couple minutes until onion just changed color
* Step 8
Add potato and carrots, saute for a few minutes stirring most of the time
* Step 9
Add your curry paste (Vindaloo shown here), saute for s couple minutes, stirring constantly.
* Step 10
* Step 11
Add your chicken and saute for a couple minutes stirring most of the time.
* Step 12
I'm using chicken broth, add it and deglaze, get the stuck bird of the bottom as best you can.
* Step 13
Now it's pressure time. Set your IP to pressure (high) cook for 15 minutes, let it do it's thing (press start on mine)
* Step 14
Let pressure release naturally for 10 minutes
* Step 15
It's ready to serve
* Step 16
I served mine over rice
Note: if there is a photo you can click to enlarge it
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