Yellow Chicken Curry

Chicken Curry + IPA == Happiness

This curry is not exactly Indian and its not really Thai, maybe that makes it British. No matter, it’s still delicious and super simple.

I use the pressure cooker here, it makes quick work of the thighs and turns them into tender delicious morsels. You could do this stove top, you’d just need to have more liquid and cook it longer.

If you wanted to, you could up the ante by making your own curry paste and using that, I’m sure it would be great, or you could spend that time enjoying another IPA.

Serves 4

Mise en Place
1 lb boneless, skinless chicken thighs 1 onion sliced
3 cloves garlic, minced 1 inch ginger, minced fine
2 tbs yellow curry powder 1 cup chicken broth
1 cup greek yogurt 2 tbs ghee or canola oil
cooked rice kosher salt

1 pressure cooker

Step Action
1 Cut thighs into quarters, salt and set aside
2 Set pressure cooker on saute, melt ghee and cook onions with a big pinch of salt for 8-10 mintues
3 When onion is soft, add garlic and ginger, cook one minute
4 Add curry powder, cook one minute
5 Add chicken, stir and cook one minute
6 Add chicken stock. Close lid and cook on high pressure 12 minutes
7 When done, allow to naturally release and open lid
8 To add the yogurt, we need to temper it a bit. Put yogurt in a bowl, add a spoonfull of liquid from the cooker, and stir, repeat until the bowl feels warm
9 Slowly add the yogurt to the sauce in the pot, stir while adding it, keep going until you have reached the desired consistency
10 Serve over rice or with naan

Categories: Mains

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