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.