Posts tagged: Chicken Curry

Autumn Electric Pressure Cooking Recipe Contest.

By , October 9, 2012

Instant Pot accessoriesAgain, we start by announcing the winners of our Summer Electric Pressure Cooking Recipe Contest.

Congratulations to the winners!  Meanwhile, we’d also like to thank all the participants for sharing their recipes.

To quote Albert Camus,

“Autumn is a second spring when every leaf is a flower.

Autumn is also the seaon of harvest. Abundance of produce and ingredients call for new and creative recipes.  Let’s start the Autumn electric pressure cooking recipe contest. Our objectives are to encourage recipe sharing and make it fun and practical to cook with electric pressure cookers. Please spread the word!

The rules of the contest.

  1.  The recipes must be for electric pressure cooker, published on publicly accessible websites.  If you don’t have a blog or a place to publish, we can put them on InstantPot.com recipe section.
  2. Three prizes of complete sets of Instant Pot accessories (a stainless steel cooking pot, a tempered glass lid and a spare sealing ring) will be awarded.  Free shipping to continental US (excluding Hawaii & Alaska) and Canada.
  3. The participant needs to give the right to publish one of their recipes on InstantPot.com.
  4. The winners will be chosen by Instant Pot staff in early Jan. 2013.
  5. Entries are accepted as comment to this post or submission to http://instantpot.com/recipes/share-your-recipe/
  6. The winning entries must be original and will be judged by
  • the details of description, a picture helps tremendously.
  • the practicality, and
  • the creativity

 

Chicken Curry (tastes like Tandoori Chicken)

By , September 17, 2012

Submitted by Ezzie B.

Ingredients:

  • 1               Chicken (cut up or you can use boneless chicken breasts and thighs)
  • 1               tsp.         Coriander seeds
  • 1               Yellow onion (Spanish)
  • 1 tsp.       Fresh grated ginger
  • 1 tsp.       Garlic powder (or fresh garlic)
  • 2 tsp.       Garam Masala powder
  • 1 tsp.       Chili powder
  • 1 or 2       chopped Tomato
  • 2 tbsp.    Oil
  • Salt to taste
  • Cilantro leaves for garnishing

Marinade: 

  • 1 ¼ to 2 tsp.            Chili powder (depending how hot your chili powder is and how hot you want the dish)
  • 1/2 tsp.   Turmeric powder
  • 2 tsp.       Ginger powder (or fresh grated ginger)
  • 2 tsp.       Garlic powder
  • 2 tsp.       Coriander powder
  • Juice of 1 whole lemon
  • Salt to taste

Directions:

1)              Mix the marinade ingredients then smear all over the chicken.  Cover and keep in refrigerator for 15 minutes to an hour.

Note* I rub the marinade mixture all over the chicken and then put into a vacuum seal bag and vacuum seal on moist setting.  Then I put in the refrigerator for an hour.  This does a really good job of marinating the chicken.

2)              While the chicken is marinating, chop the onion, measure out the spices and chop the tomatoes.

Heat oil in InstantPot on Sauté setting.

3)              Add coriander seeds to heat and let some of them pop.  Then add onion and sauté, until they turn translucent.

4)              Add ginger and garlic powder, garam masala, coriander powder and chili powder and sauté for a minute.

5)              Add tomatoes and cook, until they become soft.

6)              Add chicken pieces and sauté for a minute.

7)              Add 1/2 cup of water and salt. (No water required for boneless chicken)

8)              Put lid on and set to chicken setting and adjust to 10-15 minutes.  If using boneless chicken you can cook for about 8 minutes.

9)              Place chicken on plate, spoon up the tomatoes and onions, and sprinkle with cilantro.  Serve with Chipotle style rice.