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.

Pressure Cooker Japanese Curry

1 tablespoon oil
1 tablespoon garlic
1 tablespoon minced ginger
1 pound chicken thighs boneless, skinless, cut into bite size pieces
1 1/2 cups onion sliced thick
4 red potatoes quartered
2 carrots chopped thick
1 1/2 cups water
1/2 package Japanese (or House Vermont) Curry Paste (6 squares)
1/2 cup coconut milk

Add all ingredients except the coconut milk into the inner liner of your pressure cooker. Place the curry paste on the top to prevent scorching.

Cook on high pressure for 4 minutes, and then release pressure quickly.
Stir well and mix in the coconut milk, stirring until well incorporated.

Serve with rice or noodles, or with a side salad.

Pressure Cooker Taiwanese Three Cup Chicken

1/4 cup sesame oil
6 dried red chilis
1/4 cup smashed garlic peel cloves, smack with the side of a knife
2 Tablespoons ginger sliced into matchsticks
2 pounds boneless skinless chicken thighs cut in half.
1/4 cup soy sauce
1/4 cup rice wine or pale dry sherry
Salt to taste

For Finishing
1/4 cup Thai basil chopped, or regular basil
1/2 teaspoon xanthum gum or 1 tablespoon cornstarch mixed with water for a slurry

Turn your Instant Pot to Sauté and when it is hot, add the chilies, ginger, and garlic and let them fry for 2 mins until the ginger and garlic are just starting to crisp.

Dump in everything except the basil.

Cook for 7 mins, then let pressure release naturally for 10 mins.

Open the lid and turn the pot on Sauté.

Add chopped basil leaves and stir.

When the liquid boils, sprinkle the xanthum gum and let it thicken, or add cornstarch slurry to let it thicken

Dry Chicken Curry

2 tablespoons oil
2 tablespoons diced ginger
1 tablespoon minced jalapeño or serrano pepper
1 1/2 pounds boneless skinless chicken thighs cut into 4 pieces each
1 cup chopped tomatoes
2 teaspoons turmeric
1 teaspoon garam masala
1/2 – 2 teaspoon cayenne

For Finishing
1/4 cup chopped cilantro
2 tablespoons lemon juice
1 teaspoon garam masala

Heat a nonstick 10-inch pan and when it’s hot, add in the oil. You want a wide saucepan.

To the hot oil, add the ginger and jalapeños.

Add the chicken and let the chicken sear on one side and then flip over.

Add in tomatoes and stir well.

Add all the spices and stir.

Now, you’re going to cook this lovely, fragrant mixture until it is all well cooked. Do NOT add water. Do NOT cover.

Stir once in a while. This is the point you’ll be happy you used a nonstick pan.

As the chicken and tomatoes cook, you’re going to see the water evaporating, the tomatoes caramelizing and mushing up–and most importantly, the oil separating.

Some of this oil is what you added, some of it is what’s being rendered out of any fat that was on the chicken.

By the time the water has mostly or completely evaporated, your chicken will be done. Verify this with a meat thermometer so it is at 165F.

Add all the finishing ingredients and have at it!

You can make a vegetarian version of this with either Paneer, or with boiled chickpeas.

Pressure Cooker Karahi Chicken

Ingredients
2 tablespoons oil
1/2 cup diced or grated ginger (that is not a typo!)
1 1/2 pounds boneless skinless chicken thighs cut into 4 pieces each
2 cups canned diced tomatoes
1 teaspoon ground cumin
1 teaspoon garam masala
1/2 – 2 teaspoons cayenne
1 teaspoon salt

For Finishing:
1/4 cup chopped cilantro or parsley
2-3 tablespoons lemon juice
1 teaspoon garam masala
Fresh ginger cut into very thin matchsticks

For Stovetop
Heat a nonstick 12-inch pan and when it’s hot, add in the oil. You want a wide saucepan.

To the hot oil, add the ginger. Cook the ginger for 2-3 minutes until the sides start to brown.

Add the chicken and let the chicken sear on one side and then flip over.

Add tomatoes and stir well.

Mix in all the spices and stir.

Cover the pot. Now, you’re going to cook this lovely, fragrant mixture until it is all well-cooked. Do NOT add water. Stir once in a while.

As the chicken and tomatoes cook, you’re going to see the tomatoes mushing down, the chicken cooking and the sauce, or the gravy as we would call it, getting thicker and more homogenous.

Soon, you will see a thin film of oil forming on the top. Some of this oil is what you added, some of it is what’s being rendered out of any fat that was on the chicken. This is your best sign that the dish is ready to eat. This will take about 10-15 minutes.

Add all the finishing ingredients and have at it!

Directions for the Instant Pot:
Heat your Instant Pot and when it’s hot, add in the oil. To the hot oil, add the ginger. Cook the ginger for 2-3 minutes until the sides start to brown.

Add the chicken, tomatoes, and spices, and stir well. You do not need to add any more water.

Close the lid and cook at high pressure for 5 minutes, and let it release pressure naturally for 10 minutes. Then release all remaining pressure.

Add all the finishing ingredients and have at it!

Recipe Notes:
You can use fresh tomatoes but if you do that in the Instant pot, add 1/4 cup of water just in case your tomatoes aren’t juicy enough.

Pressure Cooker Butter Chicken

1 (14-ounce) can diced tomatoes (do not drain)
5 or 6 garlic cloves, minced
1 tablespoon minced ginger
1 teaspoon ground turmeric
1 teaspoon ground cayenne pepper
1 teaspoon ground paprika
2 teaspoons garam masala, divided
1 teaspoon ground cumin
1 teaspoon salt
1 pound boneless, skinless chicken (breasts or thighs)
4 ounces butter, cut into cubes, or ½ cup coconut oil
1/2 cup heavy (whipping) cream or full-fat coconut milk
1/4 to 1/2 cup chopped fresh cilantro

In the inner cooking pot of the Instant Pot, add the tomatoes, garlic, ginger, turmeric, cayenne, paprika, one teaspoon of garam masala, cumin, and salt. Mix thoroughly, then place the chicken pieces on top of the sauce.

Lock the lid into place. Select Manual or Pressure Cook, and adjust the pressure to High. Cook for ten minutes.

When the cooking is complete, let the pressure release naturally. Unlock the lid. Carefully remove the chicken and set it aside.

Using an immersion blender in the pot, blend together all the ingredients into a smooth sauce. Let the sauce cool for several minutes.

Add the butter cubes, cream, remaining teaspoon of garam masala, and cilantro. Stir until well incorporated. The sauce should be thick enough to coat the back of a spoon when you’re done.

Remove half of the sauce and freeze it for later, or refrigerate for as long as three days.

Add the chicken back to the sauce. Preheat the Instant Pot by selecting Sauté and adjust to Less for low heat. Let the chicken heat through. Break it up into smaller pieces, if you like, but don’t shred it.

Serve over rice.

Sichuan Chicken in Red Oil

1 pound bone-in, skin-on chicken thighs, or boneless, skinless thighs
2 tablespoons Shaoxing wine (or dry sherry)
4 dried chili peppers
2 slices ginger
4 green onions
1 bay leaf
1 teaspoon salt
1/2 tablespoon Sichuan peppercorns

Sauce

3 to 4 tablespoons homemade chili oil with 2 tablespoons chili flake residue
2 tablespoons homemade flavored sweet soy sauce
1 tablespoon soy sauce
1 tablespoon Chinkiang vinegar
3 cloves garlic, grated
1 teaspoon ginger, grated
(Optional) Chopped cilantro for garnish

Place chicken in a small pot and add water to cover. Add the dried chili peppers, Shaoxing wine, ginger, green onion, bay leaf, salt, and Sichuan peppercorns. Cook over medium high heat until bringing to a boil. Turn to medium low heat. Simmer for 20 to 25 minutes, until the chicken is just cooked through. You can test it by inserting a knife into the thickest part and checking whether the juice runs clear. If it’s clear, the chicken is cooked.
Prepare an ice bath while boiling the chicken by adding ice into a big bowl and water to cover.

Mix all the sauce ingredients together in a small bowl.

When the chicken is cooked, transfer it into the ice bath using a pair of tongs. Set it aside for 10 minutes, until the chicken is completely cooled down. Transfer the chicken onto a cutting board. Remove the bones using a paring knife, then slice chicken into 1/4-inch (1/2-cm) pieces. Transfer chicken to a small bowl.

Pour the sauce over the chicken and garnish with cilantro.

Serve cold as an appetizer.

NOTES

The prep time does not include the time you need to cook the homemade chili oil and homemade flavored sweet soy sauce.

Coconut Crusted Chicken

4 boneless, skinless chicken breasts
1/2 cup unsweetened coconut flakes
1/2 cup almond flour
Salt and pepper to taste
2 eggs
3 tbsp of virgin coconut oil
1 bag/8 cups of mixed salad greens or spinach
2 tbsp olive oil
2 tbsp lemon juice

Trim any remaining skin or white parts from the chicken breasts.

Rinse under cool water and pat dry using a clean kitchen towel or parchment.

On a chopping board, cut the chicken into strips somewhere between 1/2 an inch and an inch thick. Set aside.

In a shallow dish, combine coconut flakes, almond flour and salt and pepper.

In a bowl, crack eggs and beat lightly. Dip the chicken strips first in the egg and then roll in the coconut/almond flour mixture.

Heat the coconut oil in the pan over medium-high heat and sauté the chicken strips until the exterior turns a golden brown and the inside is no longer pink.

Remove from heat and place atop a bed of mixed greens. Drizzle with olive oil, lemon juice, and salt and pepper to taste and serve immediately.

Serves 4.

Nut and Herb Breading (for chicken, fish, or pork)

2 chicken cutlets
4 eggs
4 cups raw, unsalted nuts of your choice
1/2 cup finely chopped herbs of your choice
1/4 – 1/2 cup cooking oil of your choice
1 avocado, sliced
Salt & pepper to taste
Directions:

Finely grind nuts in food processor, but don’t grind them so long that they turn into paste. Combine the ground nuts with the chopped herbs. Add salt and pepper to taste.

Lightly beat raw eggs in large bowl. Dip chicken cutlets in the egg wash and coat both sides with the nut mixture.

Heat oil in skillet over medium heat. Place chicken in skillet and cook until browned on both sides and cooked through, about five minutes a side.

Top with avocado slices before serving.

If you’re increasing this recipe and cooking several batches of cutlets, change the oil halfway through so it doesn’t become dark and have a burnt flavor.

Variations:

This recipe can be adapted with a variety of spices, herbs and nuts and can also be used with pork cutlets or other meats.