Recipe taken from Skinnytaste.
Modified a little. Subbed garbanzo beans for the split peas. Chicken breast instead of bone-in thighs.
-I used the Instant Pot version, but seemed overcooked because didn't use the right chicken. Will rec less time next time.
-Needed more veggies - maybe an extra bell pepper, but likely bc got a too small onion
-Too much liquid, so add less water next time. Maybe try chicken broth instead and less salt?
-Added a dash of fish sauce (as per the comments in the website)
-Doubled curry and garam masala
-Added extra garlic bc I couldn't gauge how many to peel - probably peeled 2 whole garlics
-Also didn't cook chicken separately, browning.
-Overall, tasted good and tasted healthy. Would make again with some more changes.
Ingredients
-Thing of chicken
-1 Tbsp paprika
-1/2 tsp turmeric
-1 tsp Kosher salt (instead of 1 3/4)
-1 Tbsp olive oil
-1 oz piece of ginger (used 2 because had a big piece)
-2.5 cups minced onion (1 large yellow onion)
-1/3 cup minced garlic
-1 Serrano pepper (instead of Thai chilis)
-2 bay leaves
-2 1/4 cups of water (see above, too much)
-2 tsp curry
-1 tsp Garam masala
-1 tsp fish sauce
-1 can garbanzo beans
-VEGGIES - 1 green bell pepper, 1 red bell pepper, maybe another one if onion too small?
-cilantro for garnish
Directions:
1. Season chicken with paprike, turmeric, and salt
2. In Instant Pot, press saute, and heat oil
3. Add ginger and cook until browned, 2 minutes
4. Add onions, and cook until softened, 3-4 min
5. Stir in garlic, chiles, bay leaves, and cook 2 min
6. DIDN'T DO - remove onion mixture and cook chicken separately, browning, about 3-4 min on each side
7. Add water to onion mixture.
8. Add chicken, garbanzo beans, veggies (bell peppers), curry powder, garam masala.
9. Stir, cover, and cook high pressure 20 min --> too high, try 15 min
10. Serve with cilantro, rice, avocados
*Indian
