Chicken with chilli, mint and apple marinade
Recipe Details
Servings: 6
Recipe Category: Dinner
Difficulty Level: Medium
Cooking Times 60 minutes
After experimenting with various ingredients, I landed with the winning combination of spicy chili, a tangy granny smith apple, fresh cilantro, and mint.
The tanginess of the granny smith provides a refreshing change and lightness to this chicken curry.
You can use the instapot to cook even frozen chicken thigh meat! The perfect gourmet-style meal even on a weeknight!
What you’ll need
Marinade
1 granny apple cut into 1/8ths
1/2 cup of mint leaves
1 cup cilantro
4 green chillis
1 tsp crushed garlic
1 tsp crushed ginger
1 cup yogurt
1/4 cup avocado oil
1/2 lime juiced (roughly 1 tbsp lime juice)
2 tsp salt
2 lbs chicken thigh (cut into 2-inch cubes)
Curry
1/2 medium onion sliced
1 tsp garam masala
1 tsp coriander powder
1 tsp cumin powder
1 tsp crushed garlic
1 tsp crushed ginger
1 tsp fenugreek seeds
1/4 cup avocado oil
Add the apple, salt, mint leaves, cilantro, green chillis, garlic, ginger, oil, lime juice into a food processor or blender and blend into a smooth paste
Add in the chicken pieces (even if they are frozen) and the yogurt.
Give the mixture a good stir, making sure all the chicken pieces are coated with the marinade
Marinate for a least 30 minutes (preferably overnight if you can spare the time!)
Turn the instapot on saute mode
Add in 1/4 cup oil into instapot
Brown the onions
Add in garlic, ginger and fry for another minute
Add in fenugreek seeds
Fry for 2 minutes
Add in the coriander, cumin, and garam masala powder
Fry for 1 minute
Add in the chicken with marinade
Add on the lid and put pressure cooker mode on for 10 minutes if the chicken is still frozen, or 8 minutes if the chicken is thawed
After chicken is cooked, make sure there are no more than 2 cups of liquid
If there is more liquid, put the instapot on saute mode and cook down till there are 2 cups of liquid left
Garnish with cilantro
Serve with naan