Indian Chicken Curry is the all-time favourite Friday night dish. It is warming, full of flavour and easy to make. Serve with wild rice and garlic and coriander bread or cauliflower rice for a low calorie option.
For many years my curries came from a local take away or from a sauce jar. Mixing exotic spices and seeds I didn’t recognise was just way out of my comfort zone. My next door neighbours are a lovely Indian family. They regularly expose me to beautiful aromas of their cooking, reminding me, just how much I love Indian food.
So I have found a trick that helped me overcome my spice-mixing phobia. I ordered a kit of pre-packed spices that made making authentic curries a breeze. There is an abundance of options available in supermarkets and online. So far my favourite one is The Ultimate Indian Curry Mixes.
It includes pre-packed spice mixes for Balti, Jalfrezi, Korma and many more. This is ideal if you are not quite sure which curry is your favourite. Once you know which mix you prefer, you can then move on to mixing your own spices.
- 1 chicken breast or boneless thighs
- 1 large onion
- 2 garlic cloves
- 1 tsp. cumin, fennel or coriander seeds (optional)
- 1 tsp. fresh grated ginger
- 400g can chopped tomato or 1-2 large fresh tomatoes
- 1 whole lemon
- Indian spice mix or mix together 1 tsp of Garam Masala, ½ tsp of turmeric powder and 1 tsp of Chili Powder
- Mix the spices or use the pre-packed mix, divide into 2 equal parts
- Mix half of spices and half of ginger with lemon juice and rub the mixture all over the chicken. Add salt to taste. Leave to marinate in the fridge for 30 minutes.
Note: Try cutting back on salt, the spices add beautiful flavours to compensate
- Chop the onion and garlic
- Set Instant Pot to sauté setting
- Add the cumin, fennel or coriander seeds and swirl them around for about 30sec to release the flavour
- Add onion and garlic and sauté for a few min until golden
- Stir in the remaining spices and ginger before tipping in the tomatoes
- Add chicken cut into pieces and sauté for 5 min
- Put lid on and set to poultry setting, adjust manually to 10 min.
- Once the pressure is released, sprinkle with fresh coriander and serve