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Recipe: Yummy Chicken Curry Stew Instant Pot IP

Chicken Curry Stew Instant Pot IP. Great recipe for Chicken Curry Stew Instant Pot IP. I am using chicken gizzards, but regular chicken can be used instead. This is not a proper curry (vindaloo in this case), but more a stew.

Chicken Curry Stew Instant Pot IP This Instant Pot Masala Chicken Curry Stew is the ultimate cold weather comfort food, and may just be the easiest recipe you will ever make. Place the remaining potato chunks in an oven-safe bowl (to avoid them from going mushy), then layer it on top of the carrots. *Pro Tip: Half batch of potatoes (photo above) is layered on top of chicken thighs to enhance flavor and acts as a natural thickener for the chicken curry; while the remaining half batch (photo below) will add texture for the final dish. This immune system boosting Instant Pot Ginger Turmeric Chicken Stew is a powerhouse of a meal. You can cook Chicken Curry Stew Instant Pot IP using 7 ingredients and 16 steps. Here is how you achieve it.

Ingredients of Chicken Curry Stew Instant Pot IP

  1. Prepare 1 pound of chicken.
  2. You need 1/2 of onion (to your taste).
  3. You need 2 cloves of garlic (ok I used 5).
  4. Prepare 1 of carrot (to your taste).
  5. You need 1 of potato (to your taste).
  6. Prepare 4 of Tbl. Curry paste.
  7. It's 1 1/4 cups of broth or water.

With the corona virus running rampant we can all use an immune booster and this stew sure does deliver! This is a rustic style chicken stew with ginger, garlic, and turmeric. Made with chicken thighs, warm spices like coriander and cumin seeds, and zippy fresh garlic and ginger, this dish packs a lot of flavor into just one pot. The beauty of this Instant Pot Tuscan chicken stew recipe is that there is no saute step.

Chicken Curry Stew Instant Pot IP instructions

  1. Clean and rough chop garlic.
  2. Clean and rough chop onion.
  3. Clean and rough chop carrot.
  4. Clean and rough chop potato.
  5. This is the chicken I am using for this one.
  6. Clean and chop your chicken into but sides pieces.
  7. Put your IP on saute add some oil. When it gets hot add your onions and garlic, saute for a couple minutes until onion just changed color.
  8. Add potato and carrots, saute for a few minutes stirring most of the time.
  9. Add your curry paste (Vindaloo shown here), saute for s couple minutes, stirring constantly..
  10. .
  11. Add your chicken and saute for a couple minutes stirring most of the time..
  12. I'm using chicken broth, add it and deglaze, get the stuck bird of the bottom as best you can..
  13. Now it's pressure time. Set your IP to pressure (high) cook for 15 minutes, let it do it's thing (press start on mine).
  14. Let pressure release naturally for 10 minutes.
  15. It's ready to serve.
  16. I served mine over rice.

To cook the recipe, assemble the chicken, vegetables, chicken stock, wine, fennel seeds, salt and rosemary. This is one of those meals that everyone loves and is a great use of leftover chicken. Each bite is loaded with tons of tasty ingredients and you only need a few minutes to prepare it. It is perfect any time of the year and just an all around great meal! From family dinner to special occasions, this meal can.

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