Chicken and Big Bean Curry

I attempted to combine a curry with dal (specifically, kidney bean dal from Indian insta pot book). Ended up very good so writing recipe here. Adjust amounts depending on how much you want.

Ingredients:

  • Chicken thighs, boneless and skinless

  • Yogurt

  • garam masala

  • tangerine/orange

  • salt

  • 1 cup large beans (I used pinto)

  • 20 curry leaves ( not sure how much this is adding, good curry flavor though)

  • 1 tablespoon cinamon

  • 3 tablespoons cumin seed (I used black and normal combination)

  • 1 tablespoon coriander

  • 1 tablespoon mustard seed

  • 1 inch ginger, minced small

  • 2 bay leaves

  • 1 frozen hot pepper, minced

  • 1 can crushed tomato (8 oz)

  • cashews

  • Pumpkin/squash, sliced thin

  • fenugreek leaves (dried)

  • cilantro

Instructions

The day before:

  • Soak beans. No need to refrigerate (for me)

  • Peel tangerine and cut peel into small pieces

  • Cut chicken thighs into bite-size or larger pieces. Marinate with yogurt, salt, and garam masala. Mix in juice of tangerine and tangerine peed in the marinade. This added a surprising and nice flavor. Put in fridge.

The day of:

  • Pre-fry cumin, curry leaves, and bay leaves in pressure cooker or insta pot.

  • Add mustard seed, then immediately add ginger, coriander, diced hot pepper, and cinnamon when mustard starts to pop. I would add in cashews now too.

  • Add beans, then diced tomato, then a decent amount of salt.

  • Add ~ 3 cups of water. Tend on more water, this can always be cooked down

  • Add in chicken + marinade and stir.

  • Cook on high pressure for 11 minutes. Let the pressure come down naturally.

  • Put insta pot on sautée mode again. Once the mixture starts to boil, add the pumpkin and fenugreek leaves. When pumpkin is cooked add cilantro.

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