Instapot Quick Curry

As the winter of 2020 rolls on, I want rich, hearty, tasty food. And I want it now!

Prior winters, a quick call to a local provider would generate this quickly, with my move to Suburbia, this is no longer the case. (Even to local pizza place can’t find me) . So one must fall back to basic skills.

With the press of commuting, and work, and all the other things that consume my life, I reach for my personal food T.A.R.D.I.S, the Instapot.

This is a basic recipe, one can add other veggies, swap the protein for a vegetarian compliant ingredient, bump the spice, or swap the water for a stock, (Watch the salt level).

Do note the step to dissolve the curry block in hot liquid.

Basic InstaPot Curry

Quick Simple Curry, Perfect for a cold winter's day
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine British, Indian, Thai
Servings 4 people
Calories 283 kcal

Equipment

  • InstaPot

Ingredients
  

  • 1 block Curry Seasoning Golden Curry, S&B, Vermont, choose your spice
  • 2 ea Potatoes Peeled, 1" Cubes
  • 4 ea Carrots Small, peeled, 1"Cubes
  • 1 ea Yellow Onion peeled, 1" Dice
  • 1 tbsp Ginger-Garlic Paste
  • 1 lb Chicken Thighs Boneless, Skinless, 1" Cubes
  • 2 Cups Water Hot
  • 1 tbsp oil Neutral

Optional

  • 1 ea Chili Pepper Jalapeno, Thai, washed, seeded, diced
  • 4 oz Mushrooms Cleaned, Quartered

Instructions
 

  • Dissolve curry block in water
  • Set IP to Saute, add oil
  • When oil is hot, add chicken and saute to take color 3-5 Minutes
  • Cancel Saute, add rest of ingredients
  • Set for manual high pressure, 10 minutes
  • After 10 minutes, let set (NPR) for 10 minutes
  • Press cancel and release pressure
  • Check seasoning, balance taste

Notes

Serve with rice, maybe some naan.
Side with Chutneys, and or yogurt, in case you were a little heavy on chili's 
One can add additional veggies, like baby sweet corn, fresh green beans, eggplant, zucchini.
(Yes, this makes it more of a stew not a curry, and the curry police will be around shortly to advise me of such, but this is my flurry of curry..)

Nutrition

Calories: 283kcalCarbohydrates: 1gProtein: 18gFat: 22gSaturated Fat: 5gCholesterol: 111mgSodium: 96mgPotassium: 232mgFiber: 1gSugar: 1gVitamin A: 256IUVitamin C: 1mgCalcium: 13mgIron: 1mg
Tried this recipe?Let us know how it was!

  Filed under: Basics, Indian, InstaPot, Quick, Winter

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