Butter Chicken for the Instant Pot or Pressure Cooker

I LOVE Butter Chicken.  Make Cauliflower rice to serve with this and you have a low carb fantasy come true.

2-3 lbs (family pack) boneless skinless chicken thighs (cut into bite-sized pieces)
1 Tbsp ghee
1½ large onions (chopped)
2½ - 3⅓ tsp salt
2 tsp garlic powder or 2 Tbsp fresh garlic (minced)
2 tsp ginger powder or 2 Tbsp fresh ginger (grated)
2 heaping tsp turmeric
2 heaping tsp paprika
1½ tsp cayenne powder
1½ - 2 cups stewed or canned tomatoes and the liquid
370 ml tomato paste
2 cans coconut milk/cream (allow these to separate - DO NOT shake. Best if left in fridge overnight)
2 heaping tsp garam masala
½ cup sliced almond
½ cup cilantro
Order Ingredients

If your pressure cooker has a sauté setting (as does the Instant Pot), use it to melt ghee. Add 2 tsp salt and onions. Cook until onions are soft and translucent (you can cover with a lid to speed this process.
Add in garlic, ginger, turmeric, paprika and cayenne. Mix in and cook until fragrant.

Add canned tomatoes and the watery portion of coconut milk, mixing thoroughly with spices (getting all of the spices stuck to the bottom off the pan). Add chicken and stir well.

Assuming you've selected to use bite-sized pieces of chicken, the time to cook the chicken will be fast: 8-10 minutes depending on the pressure your cooker uses. With the Instant Pot it took 8 minutes of pressurized cooking time.

Once cooked, stir in coconut cream, tomato paste, garam masala and most of the cilantro. Add more salt if needed.

Top with sliced almonds and garnish with more cilantro.

Recipe from theprimaldesire.com

Quick Marmalade Curried Chicken

1 cup baking mix, such as Bisquick
1/2 tsp pepper
4 boneless chicken breasts, cut in strips
1 cup buttermilk
2 T. vegetable oil
3/4 cup orange marmalade
1/2 cup water
1 or 2 tsp curry powder (I prefer 2)
1/8 tsp cayenne pepper (or more, to taste)

Mix baking mix and pepper. Dip chicken in buttermilk, then in dry mixture. Heat oil in skillet. Brown chicken on both sides. Mix remaining ingredients and pour over chicken. Cover and simmer 20 minutes until tender; uncover and simmer 5 minutes more. Serve with rice or pilaf.

Thai Chicken and Noodle One-Pot

1 T. sesame oil
1 onion, sliced
1 clove garlic, crushed
1 inch ginger root, peeled and grated
1 bunch scallions, sliced diagonally
1 lb. boneless breast of chicken, cut into bite-sized pieces
2 T. green curry paste (reduce to 1 if you don't like it hot)
2 cups coconut milk
1 1/2 cups chicken stock
8 oz. chinese noodles or fine spaghetti
2 tsp lime juice
salt and pepper to taste

Heat oil in large heavy skillet or wok. Add onion, garlic, ginger and scallions; stirfry for 2 minutes until soft.

Add chicken pieces and curry paste; stirfry unti chicken is golden brown.

Stir in coconut milk, chicken stock, salt and pepper to taste; stir until blended. Bring to a boil.

Break up noodles if necessary. Add to pan, cover and simmer 6-8 minutes until noodles are just tender, stirring occasionally.

Add lime juice. Taste and adjust seasoning if needed. Serve in deep bowls.

Seafood and Aromatic Rice

1 1/4 cup basmati rice
2 T. vegetable oil
1 onion, chopped
1 garlic clove, crushed
1 tsp cumin seeds
1/2 tsp turmeric
1/2 to 1 tsp chili powder
4 cloves (to be removed before serving)
1 cinnamon stick (ditto)
2 tsp curry paste
8 oz. peeled shrimp
1 lb. white fish fillets- cod, haddock, tilapia, etc- cut into bite sized pieces
2 1/2 cups boiling water
1/3 cup frozen peas
1/3 cup frozen corn
2 T. lime juice
2 T. shredded coconut
salt and pepper

Rinse rice until water is clear. Heat oil in large saucepan, add onion, garlic, spices and curry paste and saute for 1 minute. Stir in uncooked rice and mix until well coated. Add seafood, season well with salt and pepper. Stir lightly. Pour in boiling water, cover and cook for 10 minutes on low. Add peas and corn, cook for an additional 8 minutes. Remove from heat and let stand for 10 minutes. Uncover, fluff with fork and transfer to platter. Sprinkle with lime juice and coconut.

Make a cucumber salad on the side!