Finger licking chicken curry in instant pot 

Coarsely chop ginger, onion, garlic and green chilies

Marinate the chicken in mustard oil, red chili, salt and turmeric. 

Blend 3 tomatoes into a puree

Turn on the instant pot on sauté and let it get hot.

Add a few tables spoons of oil.

Add whole spices – cloves, pepper, cardamom and cinnamon. Add Cumin seeds and let them splutter

Add some freshlet chopped mint leaves

Now add Kasoori Methi

Now add the ginger garlic onion and green chilies and sauté for 5-7 min till they turn translucent and further golden

Add the chicken pieces and toss them around. Goal is not to cook them fully, but coat them in the masala.

Cook for 2min.

Add tomato purée, along with cumin powder, and coriander powder. 

Add 1/2 cup water and close the lid of the pot. 

Turn to Manual and high pressure for 8 Min. 

Quick release as soon as the timer is up.

Add a truck load of freshly chopped coriander. Stir and serve 🙂

Sweet Corn Chicken Soup

So we both have been quite sick lately and I have been telling Agam how every evening I want something really hot and warm to kick off the blues of this cold. Yesterday I made some aloo bhajiyas to kick the cold’s ass, but today we decided to do soup.

I have been working from home so I don’t spread any germs, so I could get to the cooking as soon as I wrapped up work. Here is what is needed

Broth

Chicken Drumsticks – 4 medium size
Bay leaf
Garlic – Minced 5-6 cloves
Onions – Diced really small 1 small
Carrot –  1 Diced really small

Take a pressure cooker and heat some olive oil in it.
Add the bay leaf and garlic, after some time, add the onions,
Don’t cook the onions all the way through. Now add carrots and cook along with the onions. Cook until onion turns a little dark pink.
Add the drumsticks and 8 cups water
Add salt and black pepper to taste.
Now wait for the whistle….after 6-8 whistles, switch off the gas

Use a sieve to drain the broth from this
The chicken will be almost out of the bone, so toss the bones and shred the chicken if it is chunky.
Keep this shredded chicken (along with the cooked onion, carrots and other good stuff)

Soup

Now take another container and add the broth (made above)
Add 1 8oz can of Sweet Corn Cream Style
Add 1 8oz can of Whole Corn kernels
Now let the whole thing boil and make sure the corn kernels become a lil soft
Now add the shredded chicken to this (not all, since that will make it too busy)
Stir in some black pepper and let the soup boil
Beat 2 eggs lightly and take a tea strainer, and pour the beaten egg over the strainer, to make flakes in your soup. Make sure the gas is high so the egg cooks as soon as it comes in contact with the soup.
Bring the soup to a boil and add some corn starch (dissolved in water) to this and turn off the gas
Add a lot of spring onions to this fix and serve hot hot!!

Chilli Chicken

How do you spell Chilli? I don’t feel it chilli enough if it is not spelled with a double l 😉

Anyways… so I made Chilli Chicken to pair with the soup. No I did not make fried rice. We don’t like rice no more ;0

Ingredients

  • Chicken
  • All purpose flour
  • Onion
  • Green Chilli
  • Curry Pata
  • Soy Sauce
  • Black Pepper
  • Salt
  • Red Chilli
  • Green spring onions
  • Ginger Garlic – chopped
  • Oil
Here is what you do..
  • Cut the chicken into small bites/pieces
  • Take 1 tbsp soy sauce, 1 tsp red chilli powder, 1tsp black pepper and 1tsp salt and mix it all together. Add chicken to this marinade and keep it aside for 30 minutes
  • After 20 minutes, sprinkle some all purpose flour on this marinade. Mix it well together
  • Chop onions into squares. 
  • Take a tbsp oil (uh ok, may be a lil more than that)
  • Cook the chicken on high flame in this oil. It will turn golden brown
  • Take out the chicken and let it drain
  • In the same oil, add green chillies (chopped and slitted long) and curry pata
  • Add 1 tbsp of Ginger/Garlic- chopped
  • Cook the ingredients for a minute and add onions
  • Add 1tbsp Soy sauce and some Ming’s Vinegar (if you have it)
  • Cook the onions till they turn  pink
  • Now add the chicken and toss the ingredients together.
  • Let the ingredients cook together on high flame. Keep tossing the ingredients in between
  • Add chopped spring onions to this, and give it a final toss

Serve HOT!

Wonton Soup

Indo-Chinese cuisine is the most vague concept! Yet I love it and always wanted to learn how to make it.. So here we are with my super quick and short cut version of Wonton Soup! We begin with soup and then in the next post we will make Chilli Chicken, and then some day we will also learn Hakka Noodles and in the distant future, we might also learn, Manchurian and Chopsuey! Woohoo.. we have a roadmap defined already!

Ok I cheated, I bought the frozen wontons from Trader Joe’s. They have a variety of wontons to choose from. I picked the chicken with cilantro wontons for my soup. So what if I cheated, I am a working woman, and I deserve all the short cuts that are available to me! Hey at least I cook 😉

Ingredients
  • Oil
  • Bay leaves
  • Onion
  • Ginger/Garlic chopped
  • Chicken
  • Wontons
  • Salt
  • Cilantro
  • Spring onions
  • Vinegar
  • Chilli Oil
I didn’t use any short cuts to make the broth – I redeemed myself 😛
So here is how I made the broth
  • Take a deep vessel and add 1 tsp oil.
  • Add bay leaves – 1-2
  • Add 1 small onion – chopped
  • Sauté till the onion turns brown
  • Add 1 tsp finely chopped ginger garlic (you can very well skip this step if you want)
  • Add small cubes of chicken (1 chicken breast is good enough for 4 servings of soup)
  • Once the chicken is half cooked, add 6 cups of water
  • Add salt to taste
  • Let this mixture come to a boil, then simmer the gas and let it cook for 20 minutes
  • Now strain the mixture and voila you have a nice chicken broth (you can always buy one from the store, but this just tastes better to me)
For the soup
  • Take 1 tsp oil
  • Add finely chopped green chillies, let them turn a lil dark
  • Now add the broth prepared above
  • Bring it to boil
  • Add the wontons (*yeah frozen ones*)
  • Add some finely chopped green spring onions and cilantro
  • If you have Ming’s Green Chili flavored vinegar, then add a tbsp
  • Also if you like it spicy, add some red chili oil – 1 tsp should be enough
  • Let the mixture come to a boil, and you will know that the soup is ready, once the wontons turn translucent.
Serve HOT!