Lemon Chicken Stir-Fry

2 tablespoons extra-virgin olive oil
1/2 onion, finely chopped
3 garlic cloves, minced
2 pounds skinless, boneless chicken breasts or trimmed thighs, cut into 3/4-inch pieces
1 tablespoon soy sauce, plus more for seasoning
1/4 teaspoon toasted sesame oil
Kosher salt
Freshly ground pepper
1 tablespoon plus 1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 scallion, thinly sliced
Steamed rice, for serving

In a large skillet, heat the olive oil. Add the onion and cook over moderate heat, stirring, until softened, 4 minutes.

Add the garlic and cook for 1 minute.

Add the chicken and cook over moderately high heat, stirring occasionally, until browned all over, 3 minutes.

Stir in the soy sauce and sesame oil, season with salt and pepper and stir-fry until the chicken is cooked through, 3 minutes longer.

Remove from the heat and stir in the lemon zest and lemon juice.

Season with salt, pepper and soy sauce.

Transfer the chicken to a platter, top with the sliced scallion and serve with rice.

Dhaba Chicken Curry

3 onions, coarsely chopped
2 garlic cloves
One 1-inch piece of fresh ginger, peeled and chopped
1/4 cup vegetable oil
1 tablespoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon cinnamon
Pinch of ground cloves
Pinch of ground cardamom
1/4 teaspoon turmeric
1 cup tomato sauce
Four 6-ounce chicken breast halves on the bone, skinned
Salt
1 cup water
Garam masala, for sprinkling
2 tablespoons chopped cilantro

In a food processor, chop the onions. Add the garlic and ginger and process until they are finely chopped.

In a medium, enameled cast-iron casserole, heat the vegetable oil. Add the coriander, cumin, cayenne, cinnamon, cloves and cardamom and cook over low heat until fragrant, about 1 minute. Add the onion mixture and cook over high heat, stirring occasionally, until the mixture is golden brown, about 6 minutes. Add the turmeric and tomato sauce and simmer over moderately high heat, stirring occasionally, until slightly thickened, about 3 minutes.

Season the chicken breasts with salt and add them to the casserole. Coat the chicken with the sauce. Add the water, cover and bring to a boil. Simmer over low heat, turning a few times, until the chicken is white throughout, about 10 minutes. Season the chicken curry with salt.

Transfer the chicken and sauce to a serving bowl. Sprinkle garam masala on top, garnish with the cilantro and serve.
Serve With

Basmati rice or naan.

Vietnamese Chicken Noodle Bowl

Marinade:
1/4 cup stirred coconut milk (You will use the rest of a 14 oz./400 ml can in the stock flavouring below)
3 Tbsp finely chopped lemongrass
2 Tbsp sambal oelek
8 skin-on/bone-in chicken thighs

Stock:
2 cups Chicken stock
5 cloves garlic, peeled and quartered
2 pieces large carrots, cut in to 4 pieces
1 large onion, peeled and quartered
1-inch piece fresh ginger, thinly sliced

Stock flavouring:
2 Tbsp soy sauce
5 tsp fish sauce
1 Tbsp fresh lime juice
1/2 tsp sugar
1 cup stirred coconut milk (or remainder of 14oz/400ml can)

To serve:
8 oz rice noodles
2 cups thinly sliced English cucumber
1/2 cup fresh cilantro (or flat parsley) leaves
1/4 cup sliced green onions
1/4 cup chopped peanuts, salted or unsalted
slices fresh lime
Sambal oelek

Marinate the chicken: In a small bowl, combine the 1/4 cup coconut milk, lemongrass and sambal oelek and stir to combine. Remove the skin from the chicken thighs and discard. (Use a paper towel to grab an edge and pull off). Place thighs in a large plastic storage bag and pour in marinade, tossing to coat chicken. Seal and refrigerate for at least 2 hours (or up to 8 hours).

Once chicken has marinated, remove chicken from marinade (you can discard marinade), and place chicken in a large pot or Dutch oven on the stove-top. Add the stock ingredients – the chicken stock, garlic, carrots, onion and ginger. Bring to a boil, then reduce heat to low (just enough to maintain a slow simmer), COVER and allow to barely for 1 – 1 1/2 hours, checking once in a while to make sure it’s just barely simmering, until chicken falls apart easily.

SLOW COOKER INSTRUCTIONS: Place chicken and stock ingredients in slow cooker. Cover and cook on low for about 7 hours. Proceed as detailed below.

Remove chicken from stock and set aside. Strain remaining broth, discarding the solids and returning the clear broth to the pot. Add the stock flavouring ingredients – the soy sauce, fish sauce, lime juice, sugar and coconut milk. Stir to combine. Keep stock warm over low heat.

Remove meat from chicken and discard bones. Shred chicken in to bite-sized pieces. Set aside.

To serve: Divide noodles between serving bowls. Arrange sections on top of chicken, cucumber slices and peanuts. Garnish with green onion and cilantro. Pour 1/2 cup of the stock over-top of each bowl. Garnish with fresh lime slices and a dollop of Sambal Oelek in the middle for a little heat, if you’d like.

Chicken Fajitas

1 teaspoon pure chile powder
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 tablespoon cornstarch
1/4 cup water
3 tablespoons extra-virgin olive oil
1 whole skinless, boneless chicken breast (about 1 pound), cut into 1/2-inch strips
1 green bell pepper—cored, seeded and cut into thin strips
1 medium onion, thinly sliced
2 tablespoons fresh lime juice, plus lime wedges for serving
8 flour tortillas, warmed in the microwave
Shredded lettuce, shredded cheddar cheese, salsa and sour cream, for serving

In a resealable plastic bag, combine the chile powder with the salt, cumin, onion powder, garlic powder, cornstarch, water and 2 tablespoons of the oil. Add the chicken, bell pepper and onion, seal and knead gently to coat. Refrigerate for 15 minutes.

Heat the remaining 1 tablespoon of oil in a large nonstick skillet until shimmering. Empty the contents of the bag into the skillet and cook over high heat, stirring occasionally, until the vegetables are crisp-tender and the chicken is cooked through, about 6 minutes. Remove from the heat and stir in the lime juice.

Transfer the chicken and vegetables to a large bowl and serve with the warmed tortillas, lettuce, cheese, salsa, sour cream and lime wedges.

Spicy Chinese Chicken Salad

2 tablespoons sesame paste
2 tablespoons chili oil
2 tablespoons soy sauce
2 tablespoons rice vinegar or lime juice
2 teaspoons sugar
3 cloves garlic, chopped
2 scallions, chopped
1 tablespoon toasted sesame seeds
1 cooked rotisserie chicken, de-boned and shredded
8 oz. mixed salad greens
1/2 cup cilantro leaves
1/2 cup mint leaves
Instructions

In a medium bowl, stir together the sesame paste, chili oil, soy sauce, vinegar, sugar, garlic, scallions, and sesame seeds.

Add the chicken to a serving bowl, and spoon on some of the dressing.

Toss with the salad greens and herbs, and serve with any additional dressing on the side.

Quick Thai (or Holy) Basil Chicken (Gai Pad Krapow)

3 to 4 tablespoons oil
3 Thai bird or holland chilies, de-seeded (if desired) and thinly sliced
3 shallots, thinly sliced
5 cloves garlic, sliced
1 pound ground chicken
2 teaspoons sugar or honey
2 tablespoons soy sauce
1 tablespoon fish sauce
1/3 cup low sodium chicken broth or water
1 bunch holy or Thai basil leaves

In a wok over high heat, add the oil, chilies, shallots and garlic, and fry for 1-2 minutes. Add the ground chicken and stir-fry for 2 minutes, breaking up the chicken into small bits.

Add the sugar, soy sauce, and fish sauce. Stir-fry for another minute and deglaze the pan with the broth. Because your pan is over high heat, the liquid should cook off very quickly. Add the basil, and stir-fry until wilted. Serve over rice.

Chicken with Nam Prik Pao

1 1/2 pounds chicken breast, sliced into ¼-inch thick pieces
1 tablespoon cornstarch
3 tablespoons oil, divided
3 cloves garlic, thinly sliced
2 Thai bird chilies, thinly sliced (optional)
1 red bell pepper, de-seeded and thinly sliced
5 scallions, sliced at an angle into 2-inch pieces
2 tablespoons Thai Chili Sauce (Namprik Pao)
1 tablespoon fish sauce

Add the chicken to a bowl, along with the 1 tablespoon cornstarch and 1 tablespoon oil. Mix well and set aside.

Heat a wok over high heat until smoking. Add 2 tablespoons of oil, and the chicken. Stir-fry the chicken for 1-2 minutes, until well-seared.

Add the garlic, chilies (if using), bell pepper, scallions, chili sauce, and fish sauce. Stir-fry for another 2 minutes.

Serve with steamed jasmine rice.

Avgolemono (Chicken Soup with Rice)

4 cups homemade chicken stock or low-sodium broth
Salt and freshly ground pepper
2 cups cooked white rice, warmed
2 large egg yolks
1/4 cup plus 2 tablespoons fresh lemon juice
1 rotisserie chicken, meat pulled from the bones and coarsely shredded (1 pound)
1/4 cup chopped fresh dill

In a large saucepan, season the stock with salt and pepper and bring to a simmer.

Transfer 1 cup of the hot stock to a blender.

Add 1/2 cup of the rice, the egg yolks and the lemon juice and puree until smooth.

Stir the puree into the simmering stock along with the chicken and the remaining 1 1/2 cups of rice and simmer until thickened slightly, 10 minutes.
Stir in the dill and serve.

Matzo Ball Soup

For the soup

1 whole chicken (about 4 pounds)
2 large onions (whole, unpeeled)
4 parsnips
2 stalks celery
6 carrots
6 tablespoons chopped fresh parsley
6 tablespoons snipped dill, divided
1 teaspoon salt
1/4 teaspoon coarse ground black pepper

Put the chicken and enough water to cover by two inches (about 4 quarts) in a large pot and bring the water to a boil. Skim off the froth as it rises to the top.

Add the onions, parsnips, celery, carrots, parsley, 4 tablespoons of the dill, and the salt and pepper. Half-cover and simmer for at least an hour and up to 2 hours, adjusting the seasoning to taste.

Refrigerate for 2 to 3 hours or overnight so the liquid solidifies. When the fat rises to the top, skim it off and reserve for the matzo balls.

For the matzo balls

4 large eggs
4 tablespoons schmaltz (rendered chicken fat) or vegetable oil
4 tablespoons chicken stock
1 cup matzo meal
1/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 tablespoons finely chopped parsley, dill, or cilantro
1 teaspoon salt
1/4 teaspoon coarse ground black pepper

Using a spoon, gently mix the eggs, schmaltz, stock, matzo meal, nutmeg, ginger, and parsley, dill, or cilantro in a large bowl. Season with salt and 2 to 3 grinds of pepper. Cover and refrigerate until chilled, at least an hour or overnight.

To shape and cook the matzo balls, bring a wide, deep pot of lightly salted water to a boil. With wet hands, take some of the mix and mold it into the size and shape of a golf ball. Gently drop it into the boiling water, repeating until all the mix is used. Cover the pan, reducing heat to a lively simmer.

Cook for about 20 minutes for al dente matzo balls, or closer to 45 for lighter matzo balls. To test their readiness, remove one with a slotted spoon and cut in half. The matzo ball should be the same color and texture throughout.

Strain the soup. Set aside the chicken for chicken salad and discard the vegetables.

Just before serving, reheat the soup. Spoon a matzo ball into each bowl, pour soup over each matzo ball, and sprinkle with the remaining snipped dill.

Burmese Noodle Bowl

2 medium yellow onions
4 garlic cloves
1 teaspoon ginger, grated
1 teaspoon shrimp paste (belachan)
1 tablespoon water
2 tablespoons canola oil
1 teaspoon sesame oil
1/4 teaspoon turmeric powder
1/2 teaspoon chili powder
1 1/2 pounds boneless, skinless chicken thighs
1 14 oz can coconut milk
2 teaspoons kosher salt
1 packet rice noodles
1/2 cup shallots, thinly sliced and fried to a crisp
3 eggs, boiled and chopped
2 tablespoons chili powder
2 tablespoons cilantro, chopped fine
2 limes, quartered

Peel and chop the onions and garlic cloves into chunks. The size doesn’t matter as they are to be ground.

Place the onions, garlic, ginger, shrimp paste, and water in a blender or food processor. Pulse well till you have a smooth paste.

Clean and chop the chicken into bite size pieces. Wash well and drain.

Heat canola and sesame oils in a Dutch oven. Add the onion paste and sauté for 3 to 5 minutes to get the rawness out of the onions.

Add turmeric and chili powder. Stir to incorporate them into onion mix.

The chicken goes in next. Sauté the chicken for 2 to 3 minutes, stirring well to coat with spice mixture.

Add coconut milk and 1 cup of water. Stir well and bring the soup to a boil. Lower the flame, and let the soup come to a simmer. Cover the saucepan and let the soup simmer for 20 minutes, stirring occasionally.

Fill a large, deep saucepan with water and bring to a boil on a high flame. Add rice noodles to the boiling water. Take the saucepan off the heat and let rice noodles steep in water for 20 minutes. Drain well and keep aside.

Assemble the soup with a large helping of rice noodles in a soup bowl. Top with ladlefuls of soup. The noodles should swim in coconut broth.

Add pieces of chicken. Garnish with fried shallots, chopped egg, a sprinkling of chili powder, some cilantro, and a large squirt of lime juice.

Red Curry Chicken Noodle Soup

1/2 cup cilantro leaves with stems, loosely packed
1/4 cup water
1 medium shallot, roughly chopped
2 large cloves garlic, roughly chopped
One 1-inch piece of ginger, peeled and roughly chopped
1 1/2 tablespoons ancho chile powder (or other milder chile powder)
1/2 teaspoon cumin
1/4 teaspoon turmeric
1 Thai chile, roughly chopped (optional)
1 tablespoon canola or peanut oil
One 14 ounce can light coconut milk
One 14 1/2 ounce can chicken broth
2 tablespoons fresh lime juice
2 teaspoons fish sauce
1/4 teaspoon salt, or to taste
1 cup shredded, cooked chicken (preferably dark meat)
3-4 ounces thin dried Chinese egg noodles (or in a pinch, sub angel hair pasta)
Fresh cilantro, Thai basil, thinly sliced shallot, sliced thai chile, chile oil, and lime wedges for serving

In a food processor, combine the cilantro, water, shallot, garlic, ginger, chile powder, cumin, turmeric, and Thai chile (if using). Process until a paste is formed.

Heat 1 tablespoon oil in a pot over medium heat. Once oil is hot, add the paste and cook, stirring often, for 2 to 3 minutes.

Add the coconut milk, chicken broth, lime juice, fish sauce, and salt. Bring to a boil, then reduce heat to low and simmer, uncovered, for 10 to 15 minutes.

Add the chicken and dried noodles, increase heat to medium, and cook, stirring occasionally, until noodles are cooked.

Divide soup between three to four bowls and top with fresh cilantro, Thai basil, sliced shallot, sliced chiles, a drizzle of chile oil, and a lime wedge. Serve immediately.

Classic Butter Chicken

The dish was created as a way to keep cooked/leftover tandoori chicken from drying out. In case you have not already made Tandoori Chicken (see related recipe), this recipe includes simple instructions for cooking the chicken. The result is not as good as if you make the proper Tandoori Chicken first, but it is simpler.

Serve with finely chopped cilantro, chopped green chile peppers, naan, rice and a good Indian chutney.

Make Ahead: The dish tastes even better after a day’s refrigeration; you may need to add a little cream or water to thin the sauce, which will thicken when once it’s chilled.

FOR THE CHICKEN
1 1/2 pounds boneless, skinless chicken (white and/or dark meat), cut into 1 1/2-inch chunks
1 tablespoon fresh lime juice
1 teaspoon Kashmiri chile powder (may substitute a combination of 2 teaspoons paprika and 1 teaspoon cayenne pepper)
2 teaspoons garam masala
1 1/2 teaspoons salt
1/4 cup plain, full-fat yogurt
1 tablespoon minced garlic
1 tablespoon finely minced fresh ginger root

FOR THE SAUCE
2 tablespoons canola or vegetable oil
1 yellow onion, finely chopped
4 medium tomatoes, hulled and chopped
1 teaspoon minced garlic
2 teaspoons peeled minced fresh ginger root
1 tablespoon bright red chili powder, such as Kashmiri chili powder (may substitute a combination of chili powder and paprika; see headnote)
1 tablespoon garam masala
1 teaspoon ground cumin
2 tablespoons salted butter
1/3 cup heavy cream

For the chicken: Preheat the oven to 400 degrees. Grease a rimmed baking sheet with cooking oil spray.

Combine the chicken meat with lime juice, chili powder, garam masala, salt, yogurt, garlic and ginger in a mixing bowl, then spread evenly over the baking sheet. Roast (middle rack) for 15 to 18 minutes, until the chicken is just cooked through.

Meanwhile, make the sauce: Heat the oil in a pot over medium heat. Once the oil shimmers, add the onion and cook for 2 or 3 minutes, until softened. Stir in the tomato; cook for 10 to 12 minutes.

Use a spatula to press the sauce through a fine-mesh strainer back into the pot, or puree with an immersion (stick) blender right in the pot. Stir in the garlic, ginger, chile powder, garam masala and cumin until well blended, then add the chicken, stirring to coat it with sauce. Cook for 3 to 5 minutes, just until heated through.

Just before serving, add the butter. Once it has melted, stir in the cream, until well incorporated. Immediately remove from the heat; serve warm.

Classic Tandoori Chicken

1 1/2 pounds boneless skinless chicken, cut into 1 1/2-inch chunks (light and dark meat; see headnote)
1 1/2 tablespoons fresh lime juice
1 1/2 teaspoons kosher salt
1 teaspoon Kashmiri chile powder (may substitute a combination of 1/2 teaspoon each paprika and cayenne pepper; see headnote)
6 tablespoons plain, full-fat yogurt
1 tablespoon minced garlic
1 tablespoon peeled, minced fresh ginger root
2 teaspoons garam masala, or more as needed
1/2 teaspoon ground fenugreek, or more as needed
Vegetable oil, for basting

Use a sharp knife to make shallow cuts in the thickest part of the chicken.

Combine the lime juice and salt in a bowl large enough to hold all the chicken pieces; add the chicken and toss to coat evenly. Cover and refrigerate for 1 hour.

Uncover; add the chile powder, yogurt, garlic, ginger, garam masala and fenugreek, tossing well to coat and distribute evenly. Cover and refrigerate for 3 hours.

Preheat the oven to 500 degrees (or hotter)

Thread the chicken pieces onto skewers, season with a little more garam masala or fenugreek, if desired. Roast (middle rack) for 5 to 6 minutes. Baste with a little oil and continue roasting for 3 to 4 minutes.

Check if the chicken is done by cutting into one of the larger pieces. If it is still pink in the middle, roast for another 3 to 5 minutes and check again.

Creamy Greek Chicken Noodle Soup

1 large carrot
1/2 small onion
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper
4 cups homemade or no-salt-added chicken broth
1 cup thin dried egg noodles (sometimes called soup noodles)
1 lemon
2 large eggs
One 4-to-6-ounce chunk cooked boneless, skinless turkey breast (may substitute cooked chicken)
Handful fresh dill

Cut the carrot and onion into small dice; piling them together is okay.

Heat the oil in a large saucepan over medium heat. Once the oil shimmers, stir in the vegetables. Season lightly with salt and pepper. Cook for 2 minutes or until the carrots have softened.

Increase the heat to medium-high; add the broth and bring to a boil, then stir in the noodles. Cook for 3 or 4 minutes, until the noodles are almost done (al dente), then reduce the heat to low. Taste, and season lightly with salt and pepper.

Cut the lemon in half. Squeeze the juice, without any seeds, into a medium heatproof bowl. Whisk in the eggs until the mixture is smooth and well blended. Gradually ladle about 1/2 cup of the broth mixture into the egg-lemon mixture, whisking to incorporate and temper it. (It’s okay if a few noodles sneak in.) Gradually ladle in another 1/2 cup. Remove the saucepan from the heat.

Drizzle the tempered egg-lemon mixture into the saucepan of broth and noodles, whisking constantly for 2 minutes. The soup should come together and look creamy.

Shred the turkey or cut it into bite-size chunks. Finely chop the dill. Add both to the soup. Taste, and add a final pinch each of salt and pepper as needed.

Divide among individual bowls. Serve warm.

Orange Chicken Salad

For the salad:
4 cups leaf lettuce chopped
2 cups cooked chicken sliced or diced (about 2 small breasts)
2 slices cooked bacon diced
1 cup fresh raspberries
2 fresh oranges peeled and cut into segments (supremed)
1/4 cup chopped walnuts
1/3 cup goat cheese crumbles

For the salad dressing:
1 tsp orange zest
1/2 cup freshly squeezed orange juice
1 clove garlic minced
1 Tbsp soy sauce
1 tsp honey
Pinch fresh minced ginger
Salt and freshly ground pepper to taste

Prepare salad dressing by combining all ingredients in a small bowl or jar. Whisk or shake to combine. Set aside.

Line a salad bowl with the chopped lettuce. Top with chicken, bacon, raspberries, oranges, walnuts and goat cheese crumbles. Drizzle with salad dressing. Toss to coat. Enjoy!

Chicken Meatball Noodle Soup

INGREDIENTS:

2 tablespoons olive oil, divided
3 cloves garlic, minced
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
1/2 teaspoon dried thyme
8 cups chicken stock
2 bay leaves
1/2 cup uncooked orzo pasta
1 sprig rosemary
Juice of 1 lemon
2 tablespoons chopped fresh parsley leaves

FOR THE CHICKEN MEATBALLS

1 pound ground chicken
1/3 cup Panko
1/4 cup freshly grated Parmesan
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
1/4 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes, optional
Kosher salt and freshly ground black pepper, to taste

In a large bowl, combine ground chicken, Panko, Parmesan, oregano, basil, parsley, garlic powder and red pepper flakes, if using; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 3/4-to-1-inch meatballs, forming about 25-30 meatballs.

Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate; set aside.

Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.

Whisk in chicken stock and bay leaves; bring to a boil. Stir in orzo, rosemary and meatballs; reduce heat and simmer until orzo is tender and meatballs are cooked through, about 10-12 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste.
Serve immediately.

Doro Wat (Ethiopian Chicken Stew)

2 1/2 to 3 lbs chicken thighs, cut into 1 inch pieces, or 3 chicken breasts, cut into 1/2 inch pieces
2 tablespoons fresh lemon juice
2 tablespoons niter kibbeh, if you have it (ethiopian spiced butter), or regular butter
2 tablespoons extra virgin olive oil
3 cups yellow onions finely minced to a chunky puree in food processor
3 tablespoons butter
1 tablespoon finely minced garlic
1 tablespoon finely minced ginger
1/4 cup berbere (see recipe here) (or you can buy it HERE)
1 1/2 teaspoons salt
1/2 cup Tej (Ethiopian honey wine), if you have it, or white wine mixed with 1 teaspoon honey
1 cup chicken stock
4 hard-boiled eggs, pierced all over with fork about ¼ inch deep

Place the chicken pieces in a bowl and pour lemon juice over. Let sit at room temperature for at least 30 minutes.

Heat the niter kibbeh or butter along with the olive oil in a Dutch oven. Add the onions and saute, covered, over low heat for 45 minutes, stirring occasionally.

Add the garlic, ginger, and 1 tablespoon butter and continue to saute, covered, for another 20 minutes, stirring occasionally.

Add the berbere and the 2 remaining tablespoons of butter and saute, covered, over low heat for another 30 minutes, stirring occasionally.

Add the chicken, broth, salt and wine and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally.

Adjust the seasonings, adding more berbere according to heat preference. Add the boiled eggs and simmer on low heat, covered, for another 15 minutes.

Serve hot with injera or rice.

Pressure Cooker Chicken Korma

1 pound chicken thighs (adjust times for other cuts)

Blend together:
1 ounce cashews (or sub with almonds if you prefer)
1 onion, chopped
1/2 cup tomatoes, diced
1/2 green Serrano, Jalapeño, or Thai chile pepper
5 cloves garlic
1 teaspoon minced ginger minced
1 teaspoon turmeric
1 teaspoon salt
1 teaspoon garam masala
1/2 teaspoon ground Cumin
1/2 teaspoon ground coriander
1/2 teaspoon cayenne pepper (adjust to your preference)
1/2 cup water (to slosh about in the blender jar and then pour into the Instant Pot)

For Finishing:
1 teaspoon garam masala
1/2 cup unsweetened coconut milk
1/4 cup cilantro, chopped

Blend together the vegetables and spices listed in the “blend together” section. Basically blend everything except chicken, coconut milk, cilantro, and set aside one teaspoons of garam masala for the end.

Pour the sauce into the inner liner of your Instant Pot.

Place the chicken on top. If your chicken is frozen, just push it down into the sauce a little.

Set it at High Pressure for 10 minutes and let it release pressure naturally.
Carefully take out the chicken and cut into bite size pieces.

Add coconut milk and garam masala, put the chicken back in, and eat.

Garnish with cilantro if you’d like.

Pressure Cooker Chicken Biryani

Spices for tempering:
2 tablespoons ghee or butter
1/2 teaspoon cumin seeds
1 stick cinnamon
3-4 whole cloves
4-5 peppercorns
4-5 green cardamom pods

OR USE 2 TEASPOONS GARAM MASALA

Veggies:
1 onion, thinly sliced
1 piece minced ginger thinly sliced
4 cloves garlic, crushed
2 jalapeno peppers, diced
1/2 cup cilantro, chopped
6-8 sprigs mint, finely chopped

Chicken and Rice:
1 pound boneless skinless chicken thighs, cut into bite size pieces
1 cup basmati rice, rinsed and drained
1 cup water
salt, to taste

Pressure Cooker Chicken Vindaloo

1 cup diced onion
5 cloves garlic
2-3 slices minced ginger
1 tablespoon oil
1/4 cup white vinegar
1 cup chopped tomato
1 teaspoon salt
1 teaspoon Garam Masala
1 teaspoon smoked paprika
1/2 – 2 teaspoon cayenne pepper (adjust to desired spice level)
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1 pound chicken thighs boneless skinless
1/4 cup water

In a pan, heat the onions, garlic, ginger and oil for 5 -7 minutes until the vegetables are browned on the edges.

Pour this into a blender and combine with all other ingredients except turmeric, water and chicken. Blend this to a smooth paste.

Place chicken in the bowl you used earlier, and pour the spice and vegetable mix it, mixing well to coat the chicken. Wash out the blender bowl with the 1/4 cup water and pour that over the chicken as well.

Add turmeric now (adding it earlier could stain your blender bowl) and marinate for 30 mins to 8 hours.

Pour the chicken and marinade into your Instant Pot.

Cook on High Pressure for 5 minutes, and allow the pressure to release naturally for 10 minutes. Release remaining pressure.

Depending on your chicken and how much water it releases, you may need to remove the chicken pieces and evaporate some of the water by using the Sauté function to cook the sauce down.