Insta-Pot Chicken Curry

curry1

If you want to explore the use of your Insta-Pot, I’ve found that the Insta-Pot method of cooking makes a really delicious curry.  It lacks the heaviness of a slow-cooked curry, and so I’ve decided to document my recipe and share the goodness.  I cook the vegetable component separately because I like a perfectly cooked vegetable in my curry and the pressure of the Insta-Pot tends to over-cook the vegetables in this application.  Feel free to throw yours in if you don’t mind that though!

I’m going to save a video tutorial on instagram in my highlights, so for additional help you can request to follow me at @andreadugg.

Insta-Pot Chicken Curry

serves 4

Ingredients:

2 medium onions, diced

1 tbsp minced fresh ginger

3 cloves garlic, minced

2 tbsp of coconut oil (or ghee, or vegetable oil)

2 tsp ground garam masala (Indian spice mix, don’t panic if you don’t have it)

2 tsp ground cinnamon

2 tsp ground cumin

3 tbsp Patak’s mild yellow curry paste (make sure it’s paste, not sauce)*

1/4 tsp red hot chili flakes (optional)

2 tbsp tomato paste

1.5 tsp salt

1 tsp ground pepper

2 cups water

1 lb. chicken breast or thighs, boneless, diced

1 14oz can coconut milk

additional vegetables (cooked separately)

3 medium carrots, peeled and cut into 1.5 ” chunks

3 medium potatoes, peeled and cut into 1.5 ” chunks –

to thicken: 

1/2 cup of water mixed with

2 tbsp corn starch

 

nice to have with it: fresh cilantro, mango chutney

serve with: basmati rice, naan bread

Directions:

Step 1

Prepare potatoes and carrots, place in a medium pot covered with water and cook for 15 minutes until just tender. Drain and keep aside.  Meanwhile…..

Step 2

Collect all of your needed ingredients and measure them out so your cooking experience is more pleasant and has good flow.

Step 3

With your Insta-Pot set to ‘saute’, add oil and onions. Stir fairly often, cooking them to a golden brown, being careful not to burn them.  Due to the lack of temperature control on the ‘saute’ function, you may need to turn it ‘off’ to allow the element to cool down a bit, then turn it back on to ‘saute’ until the desired doneness is achieved. You really need to spend that time cooking the onions down quite well, as with any Indian recipe.

Add ginger and garlic and saute for about 10 seconds. Add in your garam masala, cinnamon, cumin, curry paste, chili flakes (if using), tomato paste, salt and pepper. Again, if you find your Insta-Pot too hot, turn it off.  Sloosh that around for about 20 seconds.  Add your 2 cups of water and mix again, scraping up any browned bits on the bottom of the pot.  Throw in your chicken chunks and the coconut milk. Stir to combine.

Step 4 

Place lid on Insta-Pot and turn clockwise to lock. Turn the vent dial to “seal” — this is a really important step.  Next, press your timing to ‘Manual’, then using the – or + sign, adjust time to read 10 minutes, and the  pressure button should be adjusted to “High”.

Make sure the vent is not directly under the cupboard – leave room for the steam to release freely.

After the beep which indicates that your curry has completed it’s pressure cooking, stand back, and with a utensil, flick the vent dial to  release your vent.  Steam will shoot out and this is normal.  Once your pressure button is flush to the black part of the lid and there is no more steam coming out of the vent,  you are free to unlock and open your Insta-Pot.

Step 5

Remove lid.  Mix remaining water and cornstarch, and add to pot. Mix and allow to thicken. Add your cooked vegetables at this point.  Taste, and adjust salt if necessary.

Serve over rice, with cilantro (if available!) and mango chutney (if you have it).  We are smack in the middle of a global pandemic and it’s not easy to attain all ingredients.   I drizzled a parsley/garlic puree that I had on hand over top and found some PC naan in the freezer – perfect!

Bon apetit!!

*if you can’t find Patak’s yellow curry paste, you can use Vindaloo paste (hot), or Tikka Masala paste, or any curry paste you can find. Just ensure that it’s “paste” and not “sauce”.

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Healthy Chocolate Chip Oatmeal Raisin Breakfast Cookies

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Here’s a ‘no refined sugar’, gluten-free healthy breakfast cookie that’s great for breakfast on the run,  bedtime snack and I love them for travelling as well.  They freeze really well and you can modify the ingredients as you see fit.

Ingredients:

makes about 20 three inch cookies

3 large ripe bananas, mashed (1.5 cups)

2 tbsp coconut oil, melted

1 egg

1 tsp vanilla extract

2.5 cups rolled oats (I use large flake)

1/3 cup unsweetened coconut flakes

1/2 tsp sea salt

1/2 tsp cinnamon

1 tsp baking powder

1/2 cup raisins or dried cranberries

1/2 cup dark chocolate chips

Method:

Preheat oven to 350F.  Prepare baking sheets with parchment paper or silicone liners. Set aside.

In medium bowl, mix together oats, coconut, salt, cinnamon, baking powder, raisins and chocolate chips. Set aside.

In food processor, puree bananas (or you can mash by hand). Add in egg, coconut oil and vanilla. Blend well. Add wet ingredients to oatmeal mixture and mix well.

Drop by 2 tablespoon sized dollops about 2 inches apart on cookie sheet.  Bake for 13-15 minutes, until bottoms are brown. You may need to rotate your pans halfway through or leave them in a little longer, depending on your oven, and their size.

Cool. Keep in an airtight container in the fridge. Enjoy!

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Banana-Beet Chocolate Cake (GF)

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rich and delish

 

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just so you see how everything isn’t perfect! Still tastes good.

I found this recipe, modified it to suit my baking tastes, and boy is it good! Deliciously moist for a gluten-free product and keeps that way for days (covered).  I made mine in a non-stick bundt pan which gives it a nice appearance, and, as with all the recipes here — if it’s not a ‘keeper’, I don’t blog it.  Easy, easy, easy.  You can eat this as is – plain, and it’s great, but dress it up for any occasion and there will be no complaints from anyone– gluten-free or not.  Just make it.  I think you’ll actually be healthier after you eat this, too. 😉

Banana-Beet Chocolate Cake

adapted from a recipe from www.greenkitchenstories.com

Serves 8

Ingredients:

1 ripe banana, grated

1 medium cooked beet, grated (if you don’t have a beet, use 2 bananas instead of one)

1/3 cup coconut oil, melted (or butter)

1/2 cup (real) maple syrup

2 eggs

1/2 tsp vanilla

2 cups almond flour

1/3 cup cocoa powder

1 tsp baking powder

1/4 tsp. sea salt

Directions:

Preheat oven to 350 F.  Grease a bundt pan or 8 x 8 inch baking pan. (I used non-stick as well). Dust pan with a bit of cocoa to prevent sticking.

Mix together in a medium sized bowl – banana, beet, coconut oil, maple syrup, eggs and vanilla. Blend well.  In separate bowl, mix almond flour, cocoa, baking powder and salt and when combined, add to wet ingredient and mix until well incorporated.

Pour batter into greased bundt pan or an 8 x 8 inch baking pan.  Bake for 45 minutes or until tester comes out fairly clean. Remove from oven, let cool and then loosen cake and pop out onto a cake platter or plate. Cool. Serve plain or with whip cream, yogurt, chocolate sauce, berries – get creative and enjoy.  Keeps for several days, covered.  (but won’t last that long).   Cheers! Enjoy.

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easy ingredients

mix together grated beet, banana, egg, oil, vanilla and syrup

mix together grated beet, banana, egg, oil, vanilla and syrup

baked in bundt pan, tastes great plain

baked in bundt pan, tastes great plain

it's this good.

it’s this good.

everybody enjoys this cake

everybody enjoys this cake

 

 

 

Fruity Breakfast Pilaf (made with steel-cut oats)

Fruity Breakfast Pilaf with pecans (optional)

Fruity Breakfast Pilaf with pecans (optional)

fruity breakfast pilaf

fruity breakfast pilaf

I love this recipe, not only because it’s delicious, but because of it’s make-ahead ability, ensuring you have a healthy, low-glycemic breakfast that really sticks to your ribs.  Steel-cut oats are used, making this recipe a lower glycemic option to flaked oats or instant oats. Remember, the more processed oats are (or grains in general),  the quicker they convert to sugar in your body. So, it takes some extra time to cook these oats (30 minutes), but when you make a batch large enough for 4 or 5 days, it’s not really that much of a time investment. Just reheat in the microwave and Bob’s yer uncle, as they say.  Feel free to change up the fruit and nut component to your liking. You can find steel-cut oats in every grocery store in the cereal aisle.  ***You can use any grain in this recipe (rice, millet, quinoa – just adjust the water amount and cooking time according to package directions).***

Fruity Breakfast Pilaf

adapted from VB6 by Mark Bittman

serves 6 

Ingredients:

1.5 tbsp cooking oil (I used coconut oil)

I 1/3 cups steel-cut oats

1/2 tsp salt

1/4 tsp each nutmeg, cinnamon, ginger

2 tbsp real maple syrup

1/2 cup chopped pecans

2 cups berries, fresh or frozen (divided – 1 cup added at end of cooking)

4 cups water

Directions:

Put the oil in a large non-stick pan or medium-sized saucepan over medium heat.  When it’s hot, add the steel cut oats. Cook and stir for approximately 4 minutes until kernels are starting to colour and are well covered in oil. Add salt and spices, stirring until fragrant.  Add 4 cups of water, maple syrup and 1 cup of fruit. (I used blueberries). Stir, bring to a boil, then lower heat to a simmer. Cover and let cook, stirring occasionally for about 25-30 minutes, until most of the water is absorbed and oat kernels are tender.

Uncover, and stir in remaining cup of fruit (I used raspberries) and serve with milk product of choice (very nice tasting with nut milk or coconut milk beverage) and additional nuts, if desired.  You can eat these without any milk product if you prefer.

If making ahead, let cool (covered) then place in a container and refrigerate for up to 5 days.  Reheat individual portions in microwave.

steel cut oats

steel cut oats

Saute oats in oil, add spices

Saute oats in oil, add spices

add water, syrup, nuts and fruit

add water, syrup, nuts and fruit

simmer, covered (stirring occasionally) for 25-30 mins

simmer, covered (stirring occasionally) for 25-30 mins

serve with milk product of choice and nuts (optional)

serve with milk product of choice and nuts (optional)

Flourless Any Fruit Crumble

Flourless Any Fruit Crumble

Flourless Any Fruit Crumble

I’m on my usual springtime extreme health kick so my recipes will be healthy ones.  That’s not to say that they won’t still be awesome because I like to think that I specialize in making healthy stuff taste great and / or finding recipes that do.  So. If you are also being super healthy with your life, and you should be…you will understand the need for the occasional desserty  item.  I like this recipe because it satisfies the post-dinner sweet craving and  I can add a little bit of it to my morning yogurt – the entire recipe has 2 tablespoons of maple syrup and a little bit of carbs in the form of oatmeal (or quinoa flakes), so I”m pretty sure you can handle it.  I used blueberries and it tastes totally awesome. Continue reading