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

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine British, Indian, Thai

Servings 4 people

Calories 283 kcal

Equipment

• InstaPot

Ingredients

  

1x2x3x

• 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!