Recipes CAPE HERB, ELGIN, INSTANT POT BUTTER CHICKEN COLLAB
CAPE HERB, ELGIN, INSTANT POT BUTTER CHICKEN COLLAB
What do you get when you partner leading spice specialists with a top multi-cooker brand? You get flavour perfection in a pot, of course!
Cape Herb & Spice teams up with Elgin's Free Range Chicken and Instant Pot on one of our truly favourite recipes...Butter Chicken. And here - thanks to the super smart pressure cooking capabilities of one of the best on the market - we cook it in 5 minutes (give or take a few). No flavour compromise, and the deliciousness is sealed in masterfully. Enticed?
- WHAT YOU WILL NEED -
- FOR THE MARINADE ~ 800g chicken thighs, deboned
- 1 Tbsp ginger
- 1 Tbsp garlic
- 3 Tbsp lemon juice
- 1 Tbsp BUTTER CHICKEN
- FOR THE CURRY SAUCE ~ 3 Tbsp butter
- 1 lrg onion, diced
- 1 Tbsp BUTTER CHICKEN
- 2 Tbsp tomato paste
- 400 ml tomato puree
- 125 ml fresh cream
- 1 cup washed long grain basmati or jasmine rice
- 1 cup water
- ½ tsp salt
- TO GARNISH ~ toasted cashew nuts and fresh coriander leaves
- METHOD -
In a bowl combine the thawed Elgin Free Range Chickens’ Chicken Thighs with all the marinade ingredients. Mix well and let rest in the refrigerator for 30-60 minutes. Select the Sauté function on the Instant Pot ® and add the butter, onion and Cape Herb & Spice Butter Chicken Curry Spice and Sauté for 4 min. Then add the marinated chicken and the tomato paste and stir through. Add the tomato purée and mix well. Close the Instant Pot lid, seal and select the Poultry preset function for 5 minutes. Allow the Instant Pot to release naturally then remove the lid, add the cream, and mix well. Stove top: Follow above directions, reducing heat to a simmer at tomato purée stage.
Serve the curry over cooked rice, topped with toasted cashew nuts and fresh coriander leaves.
Tip: Instant Pot rice = 1 cup rice + 1 cup water at 3 minutes high pressure + natural release.
Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram | http://thesecretlifeofbee.co.za/
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