I haven’t written anything on here in a while and figured that it’s time to start cataloguing my meal prep recipes. I’ve recently departed from my classic pan-Asian stir-fry in favor of Instant Pot curry. This one’s a work in progress but here’s the outline…
Instant Pot Curry
Ingredients
Main
- 2.5 lbs chicken breast
- 2 large onions (or 3 medium ones)
- 1 6oz can tomato paste
- 10 habanero peppers
- 1 piece of ginger (5"ish long)
- 1 head of garlic
- 1 carton half and half
- 4 tablespoons ghee
Spice blend
- 6g garam masala
- 5g cumin
- 5g coriander
- 3g turmeric
- 2g cardamom
- 1g cinnamon
- 2g cloves
- 3g asafoetida
- 2g black pepper
Instructions
Dice the onions. Set the Instant Pot to Saute and use the Adjust button to set it to Low. Add ghee followed by the spice blend. Stir it around a bit then add the onions and a liberal amount of salt. While onions are cooking finely mince the garlic and ginger. Add them as soon as they’re done then put on some rubber gloves to deal with the habaneros. Cut the top off of each of them, remove the seeds, then dice finely. Add to the Instant Pot along with 6 oz water and stir. Set to Medium and let everything cook for 30 minutes while you dice the chicken into 1" cubes. Once everything has reduced add the tomato paste, chicken, and another 6 oz of water. Put the lid on and set it to Manual Pressure for 20 minutes. Once done let it sit for 10 minutes before releasing pressure. Add the half and half, stir it around a bit, and serve hot or store in the refrigerator.
Notes
I need to nail down how much water to add and when as well as the saute time. Only once have I ended up with a smooth texture where everything was properly broken down… maybe two pressure cook cycles or a whole hour before adding the protein would fix this.