
Servings: 4
A dish I’ve loved for years, now I can make it at home in an hour! Adjust the cayenne and peppers to taste, mild to face-melting.
Ingredients:
- 2 lbs chicken thighs (or breasts, or a mix of both. Bone in or boneless)
- 1 Cup diced onion
- 5 cloves garlic, diced
- 3 slices ginger
- 2-4 dehydrated hot peppers (optional)
- 1 Tbsp oil
- 1/2 cup red wine vinegar
- 2 Tbsp Garam Masala
- 2 tsp salt
- 2 tsp paprika
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1/2 tsp – 2 Tbsp Cayenne pepper
- 1 tsp turmeric
- 1/2 cup water
Directions:
- Add peppers into a bowl of water, rehydrate for 10 minutes
- Put oil, onion, ginger and garlic in a small pot, and slightly brown veggies
- Add vinegar, veggies, peppers, all spices EXCEPT turmeric into a blender or food processor
- I don’t add turmeric yet, so I don’t stain the blender/food processor, if you have a glass blender, you can add the turmeric at this step.
- Blend to a paste, add paste to Instant Pot
- Add 1/2 cup of water to blender, blend and/or shake to clean sides of blender
- Add water into Instant Pot
- Add turmeric to Instant Pot, stir in
- Add chicken to Instant Pot, coat with sauce
- Cook on manual for 5 minutes on high pressure
- Natural release for 10 minutes
- Remove chicken, optionally cut into smaller pieces
- With chicken removed, set Instant Pot to saute
- Add a little corn starch to sauce to thicken, if desired
- You can also add some diced, peeled potatoes to Instant Pot prior to cooking, and mash those in to thicken at this point, rather than use corn starch
- Cook sauce for 5 minutes or so to thicken
- Add chicken back to Instant Pot to reheat with thickened sauce
- Serve with Basmati Rice, or riced cauliflower
2018-07-15 16:10:55 +0000 UTC