I have been trying to figure out how to do this for some time now and I think I got it. I have been spending lots of time researching this and building a history unit study for the girls. I have made it further on this than the study but my problem is I want to study Japan since we live here but all the resources I can find are just about the basics that the girls are already familiar with. I think it is time to start digging deeper. If you have any good resources please send them my way.
Here goes I am going to try to share a recipe with you all. I attempted yet again to make Indian Butter Chicken and finally had a good turn out. I love using my pressure cooker which you can find the link for here.
I love this thing and it is on sale right now. I might have to get a second one since my slow cooker gave out on me and I love making my own stock. I whipped up this amazing dinner the other night and today I have had a soup going in it.
So I will try and be better about taking more pictures through the cooking process but this is the end result.
Pressure Cooker Indian Butter Chicken
2 lbs chicken, I used 4 thin breasts because that’s what I had.
1 stick of butter
4 teaspoons of curry powder
1 teaspoon ground ginger
10 oz (ish) heavy cream, can use 1 can of coconut milk
1 cup chicken stock
6 oz tomato paste
1 onion minced
5-6 cloves garlic minced
Salt to taste
2 tbsp corn startch
1 tbsp water
Melt butter in pressure cooker and then add onion and garlic. Cook until about half way done. Add cream, stock and paste. Mix well.
Add spices and let cook for about 2 min. Add chicken and make sure to cover with the sauce. Use the chicken/meat button for 15 min.
Let natural release for about 10 min and then chop chicken if you choose to. Add corn starch and water mixture and let boil until thickened to your liking.
Serve over rice and with some yummy naan.