Posts tagged: Ginger Powder

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.

Chholey – or Chickpea Curry – Vegetarian

By , February 27, 2012

Submitted by Teresa G.

This is an Indian vegetarian dish so full of flavour.  A meal on its own.  We enjoy it over rice but most of all I enjoy it as a side dish accompanying beef stroganoff that I also cook in the pressure cooker.

The pressure cooker is a wonderful cooking tool which I try to use DAILY.  I think I am eating a lot healthier because of it and learning so many ways to use it. Pressure cooking has opened my eyes as to the different ethnic dishes that can be made and enjoyed…and shopping in the various ethnic stores is a treat!

Chholey

Ingredients:

  • 2 cups of dry chickpeas – washed and soaked overnight in boiling water covering the chick peas
  • (Sometimes I want to make it and had not soaked the chickpeas overnight so then I soak them during the day for several hours)
  • 1 large diced onion
  • 1 can of diced tomatoes ( 796 ml) with the liquid ½ – tsp of Garam Masala – which can be bought in any Indian grocery store – inexpensive
  • 2 tablespoons heaping of Chholey Masala, MDH brand also purchased in any Indian grocery store
  • 1 tbsp garlic paste – I mash and chop up 3-4 cloves of garlic if I do not have the paste on hand
  • 1 tbsp ginger paste – again if I do not have ginger on hand I will use ginger powder to taste (1-2 tbsp)
  • 4 – 6 tablespoons of cooking oil
  • 1 tsp Turmeric
  • Salt to taste – I only add a little as I am trying to eliminate it from my diet
  • 2-4 tablespoons lemon juice.  Adjust it according to taste.
  • Coriander leaves – washed and minced  or again just use coriander powder – a tsp or so.

Method:

  • After soaking the chickpeas overnight put your pressure cooker to heat (sauté function)  boil the chick peas in about 2 cups of water for about 10 minutes.  Skim off the frothing otherwise the pressure cooker vent may get blocked. Pour the chick peas and water into another container and put aside.
  • Heat the oil in the pressure cooker – you may add more oil if need to, becareful not to burn the spices.
  • Heat the garam masala in the oil to bring out the flavour.
  • Add diced onion and when it is transparent add the turmeric.  Cook it a bit.
  • Add the ginger and garlic, stir it a bit to cook.
  • Add the tomatoes and cook a bit.
  • Now add the 2 heaping tablespoons of chholey masala Add the presoaked chickpeas with about 2 cups of water Add salt to taste Pressure cook for about 20 – 25 minutes Let the pressure release naturally Then add the coriander leaves or powder and the lemon juice to taste.

Enjoy as a dish on its own over rice or noodles or as a side dish.

I eat it on its own for lunch.

I also have to say that when I pressure cook, I like to do the rice at the same time….I have a metal container that seals (or use another heat proof type that you can wrap with aluminum foil).

I put one cup rice and two cups water in it, seal it and place it gently on top of the chick peas in the pressure cooker, then it cooks along with the Chholey.  25 minutes is long for rice but the rice comes out the way I like it….very sticky and thick.  Perfect for the chholey.  If you like fluffy rice then cook separately or pressure cook for much shorter time.  I use brown rice mixed with white.

Curry Meatballs

By , February 21, 2012

Submitted by Teresa G.

Meatballs– ( Gluten free if you like):

For One pound lean ground beef

  • ¼ cup medium unsweetened coconut
  • 1 large egg, beaten
  • 2 tsp chopped fresh ginger or ginger powder to taste
  • 1 garlic clove, finely chopped
  • 1 tbsp (15 ml) soy sauce (I use VH Soy Sauce as it is wheat free)
  • ¼ tsp black pepper Mix altogether and form into meatballs – about a tablespoon size or little bigger.

Store covered in refrigerator until needed.

Curry:

  • 2 – 4 tbsp curry powder or paste
  • ½ onion thinly sliced
  • 2 cloves of garlic crushed
  • (Fresh basil – optional)
  • 1 (14.5 ounce ) can stewed, diced tomatoes
  • 1 (14 ounce) can coconut milk
  • 1 (8 ounce) can tomato sauce
  • (1 tbsp powdered chicken bouillon – optional)
  • 3 tbsp sugar
  • Pepper to taste
  • (1 cup Whipping Cream – optional)

Heat about two tablespoons of olive or vegetable oil in the pressure cooker that has sautéing feature with AT LEAST two tablespoons of curry powder or paste.(or use a pan). I use almost double as I really like the strong curry taste. If you use more curry powder, you would need more oil. Stir constantly.

Saute for about 2 – 5 minutes.

Stir in a half onion that has been thinly sliced and two cloves of garlic crushed and saute until onion is translucent, stirring (up to 10 mins.) Be careful not to burn the garlic. If you burn the garlic it will be very bitter. I also often add lots of fresh basil as I love basil. If you need more oil then add more oil.

Stir in a 14.5 ounce can of stewed diced tomatoes. I also add about a tablespoon of powdered chicken bouillon. Remember the bouillon is salty so do not add more salt.

Now add an eight ounce can of tomato sauce, the 14 ounce can of coconut milk and 3 tablespoons of sugar. Stir together.

Now take out your meatballs from the fridge and drop them into the sauce…..do not brown or cook them before hand. Put them raw into the sauce. Do not start stirring vigorously as you may inadvertently chop up the meatballs you have so carefully made!

Put lid on the pressure cooker and pressure cook for 10 – 12 minutes. If you have a soup or stew setting on an electric pressure cooker you can use that setting.

Let the pressure naturally release.

Often I add a cup of whipping cream to the sauce after pressure cooking…yummy. I do it after because to tell you the truth I do not know if it should be in the pot while pressure cooking.
If your sauce turns out too runny for your taste, you can cook it with lid off until it cooks off, but I have not had that problem.

A great option is to put one cup of rice with two cups of water in a metal bowl…cover with aluminum foil or lid and carefully place on top of the curry sauce….pressure cook it with the curry. Instant meal! Cooking the rice at the same time in the pressure cooker was someone else’s idea…a great one!

I also play with this recipe lots….sometimes I will add peanut butter to the curry sauce or mango chutney is a great addition. Very tasty.

Instead of meatballs I often use chicken breasts cut into pieces….marinate the chicken in the oil and curry power/paste first. Then sauté it before putting in the onion and garlic.

Sometimes I will use shrimp. I clean the shrimp and sauté it in butter then add it to the pressure cooked sauce at the very end. I only sauté the shrimp enough to change it to pink in the pan. If you sauté longer than that you will make the shrimp very tough.

Great Tasting curry!