Instant Pot Jamaican Chicken Curry Food

JAMAICAN CHICKEN CURRY

Steps:

• Heat the Instant Pot on Sauté and once it is hot, add the oil. When the oil is hot, add ginger and garlic, and stir for 20 seconds.
• Add chopped onion and mix well (about 1-2 minutes).
• Add the Jamaican curry powder, the sliced scotch bonnet pepper, thyme, salt and allspice and mix well.
• At this point, if you have any browning or sticking that has occurred, use 1/4-1/3 cup of water to deglaze, scraping well, and allowing the water to evaporate.
• Add chicken, potato, and 1 cup of water and set your Instant Pot to cook on high pressure for 6 minutes. If you are NOT using potatoes, reduce water to 1/2 cup.
• Allow the pot to sit undisturbed for 10 minutes and then release all remaining pressure. Stir and serve.

INSTANT POT® JAMAICAN CHICKEN CURRY

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat ghee. Add onion and cook until starting to turn clear, 2 to 3 minutes. Add garlic and ginger and cook, stirring, until garlic is fragrant, about 1 minute. Stir in Jamaican curry powder, jalapeno, thyme, salt, and pepper until well combined.
• Pour in 1/4 cup of chicken broth, scraping off the browned bits from the bottom of the inner pot. Add chicken pieces, potatoes, and carrots; stir until well coated with the spices and seasonings. Pour in remaining chicken broth. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Serve over steamed rice.

INSTANT POT® INDIAN CHICKEN CURRY

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and cook onion until soft and translucent, about 3 minutes. Add garlic and ginger; cook until tender, about 1 minute. Add chicken; cook until golden, about 5 minutes. Add tomato sauce, coriander, chili powder, salt, garam masala, turmeric, pepper, cumin, and bay leaf. Close and lock the lid. Select poultry according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

JAMAICAN CHICKEN CURRY

Steps:

• Press the Sauté button on your Instant Pot. Add the oil, and sauté the onions and carrots until the onions are translucent.
• Add in everything else to the Instant Pot, stir, secure the lid and close the vent. Press the manual button, and adjust to 25 minutes on high pressure.
• When the cooking time is up, turn off the Instant Pot and open the steam valve for a quick release. When the steam is completely gone, open the lid.
• Serve over brown rice or riced cauliflower.

INSTANT POT JAMAICAN CHICKEN CURRY

Steps:

• If doing pot in pot rice, rinse under cold water until the water runs clear and set aside.
• Set the pot to saute and add the oil.
• When the oil is hot add the onions followed by the garlic and ginger. Fry for a couple of minutes.
• Add the curry powder, thyme and scotch bonnet chili. Season to taste and mix together.
• Now add the chicken, potato and water. Mix again.
• Add a tall trivet followed by the rice in a suitable container. Add the water and salt to the rice.
• Put the lid on the pot and set to high pressure for 8 minutes.
• Leave under pressure for another 10 minutes and then do a quick release.
• When the pin drops, remove the rice and trivet. Now stir everything together.
• Serve over the rice and enjoy!

JAMAICAN CHICKEN CURRY

Steps:

• Jamaican Curry Powder:.
• Toast the cumin, mustard, fenugreek, anise, black peppercorns, coriander seeds and allspice in a small dry skillet over high heat until the spices have released their aromas. Remove from heat and cool.
• Grind in spice grinder (or handheld blender) and then combine with the turmeric. Makes about ½ cup.
• Jamaican Curry Chicken:.
• Heat the oil over high heat in a Dutch oven or large, wide pot.
• Season the chicken and brown in batches if necessary. Remove from pot and reserve.
• Add the onions, garlic, ginger and chili pepper and cook for 4 minutes.
• Add the curry powder and chopped thyme and cook an additional minute. Add the juice of ½ a lime.
• Return the chicken to the pot and cover with the stock and coconut milk. Bring to a boil and reduce heat to low. Simmer the chicken with the pot partially covered until chicken starts to fall off the bone, about 1 ½ hours. Skim occasionally to remove extra fat. Serve.