26
Apr
Cut chicken into small to medium sized pieces about the size of a tenderloin and put into a sealed airtight container. Open and drain the 2 cans of chicken fresh cooked chicken can also be used.
Serve with naan bread and basmati rice.
Camping chicken curry recipe. Add the chicken thighs and brown slightly. Add the turmeric and paprika and stir until well mixed. Add the tomatoes and extra water depending on how thick you want your curry.
Remember the liquid will reduce down so be sure not to start off with too thick a sauce. Cover the Dutch oven and cook until the chicken. Method 11 Steps on How To Make Butter Chicken Curry Step 1.
In a frying pan add the 100g of butter and let it melt in the pan. Once the butter has melted slowly add in 1 cup of flour. Make sure to stir it in as you go.
As the butter and flour begin to thicken pour the milk into. Once its hot enough than a few drops of water sizzle when you drop them inside add a good glug of oil followed by the chicken thighs. Move them around for 60 seconds to seal them.
Pour the curry paste coconut milk fish sauce and stock over the chicken. Toss in your lime leaves give everything a stir and pop the lid on your dutch oven. Cut chicken into small to medium sized pieces about the size of a tenderloin and put into a sealed airtight container.
In a small food processor add garlic onion ginger lemon juice oil and spices and process until a paste forms. Open and drain the 2 cans of chicken fresh cooked chicken can also be used. Place the chicken in a bowl and flake with a fork.
Cut the apple into bite size pieces in the same bowl as the chicken. Add the pecans and curry powder. Add the reserved chicken and their accumulated juices coconut milk soy sauce rice wine vinegar chili flakes or dried chilis if using.
Stir to combine and bring to boil then reduce heat to medium or medium-low if necessary to create a gentle simmer. This quick and easy Indian chicken curry comes together faster than youd expect with your Instant Pot. Ginger garlic coriander garam masala and chili powder make it absolutely fragrant.
Serve with naan bread and basmati rice.