Chicken Curry

Ingredients

• 1 to 1-1/2 cup of curry sauce. (See recipe here.)

• A tray of boneless, skinless chicken thighs cut into bite size pieces

• 1 large shallot

• 2 tbpn of cooking oil of your choice.

• Marinade

  • 1 tspn turmeric powder

  • 1 tspn chilli powder

  • salt to taste

  • 1 tbsp oil

Cooking

• Marinate the chicken with turmeric, chili powder, salt, oil, coat all the chicken pieces and set aside for 30 min or longer.

• Heat an instant pot on saute high.

• Add the oil, shallots and saute until translucent to a bit of brown color.

• Add the marinated chicken pieces and stir and cook until outside of the chicken is white in color - approximately 4 to 5 mins.

• Add the curry sauce, mix well. Turn the instant pot saute setting to low.

• Cover and let it simmer for 25 to 30 min. Occasionally stirring the chicken curry.

• No need to add water, as you will see longer you cook, the water oozes out of the chicken and there by making the thick gravy.

• I have always tried this with chicken thighs since over cooking has no consequence to thigh meat. Unlike chicken breast meat, where you have to be careful to not overcook the chicken breast. So easier for me to stick with this fail safe recipe of chicken thighs!