Chicken Biryani

Recipe taken from website indianhealthyrecipes.com

I used 2 cups rice, and it was to much. Next time 1 cup at least.

Rice was also mushy - too much water?

Had cooked the veggies separate in oven.

Ingredients:

Chicken marinade:

-6 TBSP plain yogurt/Indian curd (I used Greek yogurt)

-2.5 TBSP ginger garlic paste

-1-2 TBSP garam masala

-1 tsp salt

-1/2 tsp turmeric

-1-2 TBSP red chili powder

-2 TBSP lemon juice

Spices in pan:

-ghee

-1 bay leaf

-4 green cardamoms

-6 cloves

-1 inch cinnamon piece (FORGOT)

-1 star anise

-3/4 tsp caraway seeds

-1/2 onion (thinly sliced) yellow or red? + sliced serrano peppers

-mint leaves (didn't use)

Directions:

1. Marinate chicken for 1 hr or overnight

2. Rinse basmati rice (TRY 1 CUP), and soak for 30 min. Drain into colander after 30 min. 

3. Heat ghee in pan and add spices --> then add thinly sliced onions + serrano peppers

4. Boil 1.5 cups water with salt (rice cup)

5. Add marinated chicken and cook (don't overcook)

6. Add 1/4 cup yogurt + 1 tsp garam masala + mint leaves + 1/2 tsp chili powder (DID NOT DO)

7. Layer rice all over chicken

8. Pour 2/3 water across sides of pan + 1/3 water over the rice gently

9. Level rice on top + add mint leaves on top (DID NOT DO)

10. Cook on medium heat until rice completely cooked. Add more boiling water if needed

11. Rest covered for 15 min

Burma Chicken Dal Curry

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

Instant Pot Coconut Chicken Curry

Pretty good recipe from PipingPotCurry.com.  I doubled the amount.

Ingredients:
-1 Tbsp ghee or oil (used avocado oil)
-2 tsp cumin seeds
-1 yellow onion, diced
-1 Tbsp ginger, grated
-1 Tbsp garlic, minced
-1 can of tomato puree
-2 lbs chicken, cut into 1-1.5 inch pieces
-1/2 cup of water

-2 bell pepper, diced

-1 can of garbanzo beans, rinsed
-1 cup of canned coconut milk (I used lite)
-2 tsp garam masala
-2 Tbsp lime juice (1 whole lime)
-cilantro to garnish (didn't use)

-avocado to garnish

Spices
-2 tsp ground cumin
-1 tsp ground turmeric
-1 tsp paprika
-2 tsp coriander powder
-2 tsp salt

Directions:
1. Put Instant pot in Sauté mode.
2. Add ghee/oil and cumin seeds.  Sizzle for 30 sec
3. Add onions, ginger, and garlic.  Sauté for 3 min until onions turn golden brown.
4. Add tomato puree and spices.  Mix and let sauté for 3 min.
5. Add chicken pieces.  Sauté for 4 min. 
6. Add water, bell peppers, and garbanzo beans

7. Press cancel and close lid. Manual cook on high for 4 min (I did 6 min because of doubling recipe).
8. When pot beeps, quick release.
9. Stir in coconut milk + garam masala  + lime juice.  

Note: recipe called for sautéing longer in end to thicken, but I didn't do this step because I wanted it to be more liquidy.

*Indian

Chicken Vindaloo

Recipe taken from Twosleevers

I doubled the recipe because I had 2 lbs or more of chicken.

Ingredients:

-1 cup (160 g) onions, chopped --> 1 whole onion

-5 cloves of garlic --> 10 cloves

-2-3 slices minced ginger --> 4-6 slices

-1 Tbsp oil (I used avocado oil) --> 2 Tbsp avocado oil

-1/4 cup white vinegar --> 1/2 cup, but I felt the taste was to vinegary so would try 1/3 cup next time

-1 cup (149 g) diced tomatoes --> the whole can of diced tomatoes

Doubled spices:

-2 tsp Kosher salt

-2 tsp Garam masala

-2 tsp smoked paprika

-1 tsp cayenne pepper - or more for heat

-1 tsp ground coriander

-1 tsp ground cumin

-2 lbs boneless skinless chicken thighs

-1/2 cup water

-1 tsp turmeric

Directions:

1. In a microwavable bowl - heat onions, garlic, ginger, and oil for 5-7 minutes until vegetables are browned on the edges

2. Pour veggies + vinegar + tomatoes + spices into blender and blend into smooth paste

3. Place chicken in large bowl and coat with the mixture

4. Wash out the blender bowl with the water and pour over chicken as well. Mix

5. Add turmeric now (adding earlier can stain blender) and marinate for 30 min to 8 hrs.

6. Pour into Instant Pot and cook on High Pressure for 5 minutes.  allow pressure to release naturally for 10 minutes.

7. Depending on how much water, you may need to remove chicken pieces and evaporate some of the water using Saute function - I did this, but not sure I should have.

Served with basmati rice and broccoli and store bought naan.

I'm sure I could use chicken breast instead.

Would consider adding other chopped veggies into the Instant Pot like whole onions and bell peppers.

As mentioned, tasted too vinegary for me so cut back.

Eric liked it.

The recipe also said can add potatoes to make thicker

*Indian

Cauliflower Potato Curry in the Instant Pot

Got recipe from Monkey and Me.

Was pretty loyal to the recipe except added garbanzo beans and bell pepper instead of carrots  Served with basmati rice and naan.  Very carb heavy.  

Got 7 meals out of it

Ingredients:
-1 yellow onion, diced

-1 small serrano pepper, diced

-2 TBSP minced garlic

-2 tsp fresh minced ginger

-1 lb cauliflower florets (1 head)

-4 cups unpeeled potatoes (about 6 potatoes), cut into small cubes

-1 can of garbanzo beans, drained and rinsed

-1 red bell pepper, diced

-1 can diced tomatoes, pureed

-1 cup of vegetable broth (could add a lil more)

-1 cup lite coconut milk (used half can of regular coconut milk because subbed at store)

Spice/herb ingredients:

-1 tsp garlic powder

-1 tsp onion powder

-2 TBSP dried minced onion flakes

-1 TBSP + 1 tsp curry powder

-1 tsp garam masala

-1 tsp sea salt

-1/4 tsp cayenne pepper (didn't measure and added too much and was too spicy)

Directions:

1. Mix spice ingredients, set aside

2. Cut veggies and set aside

3. Saute onion & serrano peppers in Instant Pot for 3-5 min until soften

4. Add garlic and ginger for 1 min

5. Added spice mix (but would consider adding LAST)

6. Add cauliflower florets & potatoes for 1 min

7. Add garbanzo beans, bell peppers, pureed tomatoes, vegetable broth

8. Press CANCEL, then Manual Pressure HIGH, and cook for 5 min (did 7 min because I added more veggies, but was overcooked a little)

9. Allow to sit for 4 min, then do quick release.  Unplug Instant Pot

10. Add coconut milk

11. Stir

Very tasty in my opinion.  Added too much cayenne pepper and Eric likes to add fresh jalapenos.  Felt like too much work to add cilantro.  Next time could try with meat, but works well as a meatless dish.

*Indian

Chicken Tikka Masala

TL;DR - too much work if you don't have garam masala on hand. 

Recipe modified from allrecpies.com as it is Chef John's recipe. Took some suggestions from the comment section

I've made multiple times since the first, and Eric always loves it.

Added a small can of Adobo chilis for some added smoky flavor - small can didn't stand out too much

Ingredients:

-1.5 lbs of chicken, cubed

-avocado oil (for marinating chicken)

-ghee (for cooking chicken)

-1 yellow onion (SEPARATE FROM OTHER VEGGIES SINCE COOKING LONGER W/ GARLIC)

-Veggies: bell peppers, cauliflower, zucchini, garbanzo beans

-1/4 cup tomato paste (HALF OF THE TUBE)

-4 cloves of garlic (THE WHOLE GARLIC)

-1 Tbsp grated ginger (1.5 INCH CUBE CUISINARTED)

-1 cup crushed tomatoes (just used whole can) - 2 LARGE ROMA TOMATOES

-1 can of coconut milk (used the low fat one) - 1/2 CAN OF FULL FAT ONE

-1/2 cup chicken broth - 1 BOTTLE OF BONE BROTH

-chopped cilantro

-red pepper flakes (HAVEN'T USED SINCE I USE SERRANOS)

SPICES (if you have garam masala):

-1 tsp kosher salt

-2 tsp garam masala

-2 tsp ground cumin

-1 tsp ground coriander

-1 tsp smoked paprika

-1 tsp turmeric

-1/2 tsp black pepper

-1/4 tsp cayenne pepper

-1/8 tsp ground cardamom

-extra dash of cinnamon

-extra dash of ground cloves

SPICES (if you do NOT have garam masala)

-1 tsp kosher salt

-2.5 tsp ground cumin

-1 1/3 tsp ground coriander

-1/2 tsp ground cardamom

-1 tsp ground black pepper

-1/4 tsp + dash more of cinnamon

-1/4 tsp cloves

-1/8 tsp nutmeg

-1 tsp smoked paprika

-1 tsp turmeric

-1/4 tsp cayenne pepper

Directions:

1. Marinate chicken with avocado oil and spices 

2. Heat ghee in pan in med-high heat

3. Cook chicken in pan and then set aside

4. Sauté onion, garlic, serranos in pan (5 min) 

5. Add tomato paste and ginger, and stir until caramelized (5 min)

6. Pour crushed tomatoes into pan and boil

7. Pour coconut milk + chicken broth + red pepper flakes in pan

8. Add veggies

9. Simmer for 15 min

10. Add in chicken plus chicken juices

11. Garnish with cilantro

Curry Cauliflower Rice - meal prep

Taken from Evolving Table.
Did not taste good, but it was because I modified it too much and the onion wasn't good, so had to eliminate.  Will try it differently next time.

Ingredients:
-1 lb chicken cubed
-1 yellow or sweet onion, diced
-1 red bell pepper, diced
-2 cloves of garlic (or garlic powder)
-1 bag of cauliflower rice
-1/2 cup of frozen green  peas (estimated) +/- peas/carrots/corn combo

SPICES:
-1 1/2 tsp curry powder (only did 1 tsp)
-1/4 tsp turmeric ground (think I added too much/more)
-1/4 tsp coriander ground (used 1 tsp or more of garam masala because didn't have this)
-3/4 tsp salt (don't think I added)

Directions:
1. Cook chicken - seasoned with curry, garam masala, turmeric (next time just do curry and salt?).  Set aside.
2. Cook onion, bell peppers, garlic
3. Add bag of cauliflower rice, frozen peas
4. Add spices and stir in

Notes:

Will have to research, but I think adding the garam masala instead of the coriander was my downfall.  Don't remember if I forgot the salt.

*Lunch

*Indian