Insta-Pot Chicken Curry

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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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Low Carb Nut Bread (gf)

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I threw this together today and really loved it so I’m posting it so I don’t forget it–it’s a keeper! What’s great about this recipe is that there’s no sugar in it, there is a decent amount of protein from eggs and lots of healthy fats. It’s baked in a 9 inch square pan so it’s not in loaf form, but you can figure this out for a sandwich or just butter it and enjoy alone or with a meal.
*for vegans – you can try this with flax eggs and see how it goes, I haven’t tried that yet.

Ingredients:

Makes 16, 2 1/4 by 2 1/4 inch squares. Cut it up how you like.

Wet:
4 large eggs
3 tbsp olive oil (or coconut oil, avocado oil)
2 tsp cider vinegar (or lemon juice)
I large apple, peeled and grated
3 tbsp almond milk (or other nut milk)
Dry:
2 cups ground almond meal
1 cup ground pecans
3/4 cup shredded unsweetened coconut
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp grated nutmeg

Instructions:

Preheat oven to 325F. Line a 9 inch square pan with parchment paper. Set aside.
Whisk eggs, olive oil, vinegar, almond milk until well blended, then stir in grated apple.
In separate bowl, mix almond meal, ground pecans, coconut, baking soda, salt and nutmeg.
Mix the wet into the dry ingredients until incorporated well. Pour/scrape it into pan. Bake 35-40 minutes until tester comes out clean. Cool, remove using parchment paper. Cut into squares once cooled, or into larger pieces as to your liking. Freezes well, wrapped individually.

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Root Vegetable & Quinoa Rosti

 

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This is a really tasty recipe for this time of year, utilizing root vegetables.  It’s quite comforting with middle-eastern spices and works with your healthy diet plans. Feel free to  use what root veggies you have on hand – just be careful of your heat when cooking – the natural sugars can burn – so medium to medium-low heat and a sharp eye and nose is needed.

Root Vegetable & Quinoa Rosti

adapted from I Quit Sugar

Serves 4

Ingredients:

1 small onion, chopped finely

1 large clove of garlic, minced

2 medium carrots, peeled and grated

1 small sweet potato (or 1/2 large), peeled and grated

1 medium parsnip, peeled and grated

1/2 cup ground almonds or almond meal (sub in 1/2 cup more cooked quinoa if you don’t have any)

1 cup cooked quinoa

1/2 cup  gluten-free all-purpose flour (I’m using PC)

3/4 tsp salt

1/2 tsp ground pepper

1 tsp cinnamon

1/2 tsp ground cumin

2 tbsp tahini

1 tbsp curry paste (I used Patak’s mild yellow curry paste)

2 eggs

cooking oil of our choice (I use ghee)

Directions:

In a small frying pan, with a bit of cooking oil or ghee, saute onion on medium heat until somewhat browned, about 5-7 mins. Add garlic and stir around for one minute. Remove from heat.

Combine all the ingredients, including the onion/garlic mixture, and mix well, until all the flavours are well incorporated.

You can make them into large burger shapes, or like a rosti, as I’ve done here.

In a 10 inch cast iron or non-stick skillet, melt one tablespoon of ghee or cooking oil of your choice over medium heat. Tip mixture into pan and using a spatula, press down and go around edge and tuck it in and press it down and make it tidy.

Cook slowly – being careful of your heat, remember not to let it get too hot  – these veggies have lots of natural sugars and will burn. After about 10 minutes, place a plate over the rosti. Flip the pan over, and the rosti should now be on the plate. Place pan back on heat and put another tablespoon of cooking oil or ghee in your pan. Once melted, slide the rosti back into the pan so the other side can cook.  Cook for an additional 6-8 mins, being careful of your heat. Slide out onto plate.

Cut into wedges and serve with a chunky raita.  Here’s how I make mine:

Raita:

1 cup plain yogurt, 1/2 cup diced cucumber, 1/2 tsp salt, 1/2 tsp ground cumin, 1/4 cup chopped fresh cilantro.

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Cocoa-nana Cream Cheese Swirl Muffins (gf)

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I just created these as a handy snack for those of us trying to really keep processed sugar out of our diets. They turned out really well. I wrap them individually and freeze – just grab and go. Enjoy. (if not freezing, keep in fridge).

Cocoa-nana Cream Cheese Swirl Muffins

makes 12 regular sized muffins

Ingredients:

3 medium sized ripe bananas

1/3 cup coconut oil or butter, melted and cooled

1/4 cup real maple syrup

2 large eggs

1/2 tsp vanilla

1 cup finely ground almonds (or almond meal or flour)

1/2 cup all-purpose gluten-free flour (I use PC )

1/3 cup dutch-process cocoa powder

1 tsp baking powder

1/4 tsp salt

1/2 cup dark chocolate chips (optional)

Cream Cheese Swirl Mixture:

4 oz cream cheese, softened (1/2 of a regular sized block)

1 tbsp maple syrup

1/2 tsp vanilla

Directions:

Preheat oven to 350F.  Line a 12 cup muffin pan with muffin liners. Set aside.

In food processor pulse bananas until pureed.  Add coconut oil or butter, maple syrup, eggs and vanilla. Blend well.

In separate bowl, mix ground almonds, cocoa, flour,  baking powder and salt and when combined, add wet ingredient to this dry mixture and combine until well incorporated.  Fold in chocolate chips, if using.

Cream Cheese Mixture: Mix up cream cheese, maple syrup and vanilla.

In each muffin cup, place a heaping tablespoon of chocolate batter.  Using a small scoop or teaspoon, place about about a tbsp of cream cheese mixtue on top of chocolate batter.  Then place another blob of chocolate batter on top of the cream cheese and use a little spatula to spread over cream cheese mixture. (see photos for more insight).

Place into oven and bake for 25-30 minutes. Cool. Serve.  Will keep for 3-4 days, covered in fridge. Wrapped individually in plastic wrap and frozen, will keep for 2 weeks.

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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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