Indian Bowls

Chicken Curry

• 1lb Chicken
• 2 CUP Passata/Sieved Tomatoes (or Tomato Sauce)
• 1/2 CUP Double/Heavy Cream (I will sometime use greek yogurt or laird cream substitute)
• 1/2 CUP Water
• 1 Onion, Finely Diced
• 4 Cloves of Garlic
• 2 TBSP Tomato Puree/Paste
• 2 TBSP Unsalted Butter
• 1 TBSP Ginger
  

Spice Mix:

• 4 Tsp Garam Masala ( I like to get mine from Jungle Jims)
• 3 Tsp Chili Powder
• 2 Tsp each of

• Coriander
• Cumin
• Paprika
• Turmeric

• 1.5 Tsp salt

*I like to cook this in the Instapot, but this recipe also works for the crockpot

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Instructions:

1. In a bowl, combine all of the spices: 4 Tsp Garam Masala, 3 Tsp Chili Powder, 2 Tsp of Coriander, 2 Tsp of Cumin, 2 Tsp of Paprika, 2 Tsp of Turmeric, and 1.5 Tsps salt.
2. Mix half of the spices with cubed chicken in a bowl, saving the rest for later.
3. Turn the Instapot on Saute, Normal, and sear in oil the chicken coated with spices. Remove the chicken once seared and add in diced onion with 2 TBSP butter, 4 cloves of garlic, and 1 TBSP of ginger.
4. Once the onion is translucent, add in 2 Cups of Passata (or tomato sauce), 1/2 CUP of water, and 2 TBSP of Tomato paste as well as the remaining spices.
5. Cook on Poultry selection, for 6 mins.
6. After venting the steam, open the lid to let the dish cool off (I like to add in some frozen peas in this step, they cook well in the hot liquid, adding both protein and a hint of sweet within the savory) before adding 1/2 CUP of cream or yogurt. If you do not wait for it to cool enough, the cream/yogurt will curdle!

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Bombay Potatoes

• Potatoes
• 1 Tsp Mustard Seeds
• 1.5 Tsp Cumin
  

Spice Mix:

• 4 TBSP Flour
• 1.5 Tsp Chili Powder
• 2 Tsp each of Turmeric (divided)
• 2 Tsp Curry
• 2 Tsp salt

Instructions:

1. Boil potatoes with 1 Tsp of Turmeric until fork-tender, then rinse in cool water to stop the cooking process
2. Combine 4 TBSP Flour, 1.5 Tsp Chili Powder, 1 Tsp of Turmeric, 2 Tsp curry and 2 Tsp salt into a bowl and toss the potatoes in the spices to coat. Add a bit of water to get the spices to thoroughly stick to the potatoes.
3. Heat up oil in a pan, adding mustard seed and then cumin seed. Once fragrant, fry the potatoes until they are crisp on all sides

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Coconut Chickpea Curry

Ingredients:

• 1½ inches fresh ginger
• 1 small onion
• 4 garlic cloves
• ⅛ teaspoon ground cinnamon
• ⅛ teaspoon ground cloves
• ¼ teaspoon freshly ground black pepper
• ½ Tablespoon oil (I use olive oil)
• 1 teaspoon cumin seeds
• ½ teaspoon ground turmeric
• 2 teaspoons ground coriander
• 2 cups cooked chickpeas (400g)
• 1 can coconut milk (unshaken, 400ml)
• 1 teaspoon salt
• ½ teaspoon garam masala
• 1½-3 tablespoons lemon juice (to taste)

Instructions:

1. Add diced onion, 4 garlic cloves, 1.5 inches of ginger, ⅛ Tsp cinnamon, ⅛ Tsp ground cloves, black pepper, and 3TBSP of coconut cream to a food processor to create a paste.
2. Heat oil in a pan to split cumin seeds, once they have browned add in the onion paste for a few minutes.
3. Next, add ½ Tsp ground turmeric and 2 Tsp ground coriander and mix well.
4. Add in 1 can of chickpeas, the rest of the can of coconut milk, and salt, bringing it to a bubble. Let it simmer and thicken.
5. Add ½ Tsp garam masala and 1½-3 tablespoons lemon juice (to taste)

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