[satimis2014]

Hi all,

Just join the forum.

Befor joining I have been searching around for a simple curry chick thigh recipe for home to be cooked in pressure cooker. I found many of them but with too many ingredients added and baked in oven.

Could any folk on this forum giving a hand? Thanks in advance.

Curry fish recipes are also welcome.

Regards
satimis2014

[Munchy]

Serious Eats has a pretty simple one. The simplest is, of course, buying a premade simmer sauce and mixing that with your chicken.

Steamy kitchen has a very simple fish curry too.

[satimis2014]

Originally Posted by Munchy

Serious Eats has a pretty simple one. The simplest is, of course, buying a premade simmer sauce and mixing that with your chicken.

Steamy kitchen has a very simple fish curry too.

Hi,

Thanks for your advice and links. The recipe for chicken calls for several spices. I have curry powder at home and expect using it instead.

Regards
satimis

[Munchy]

Originally Posted by satimis2014

Hi,

Thanks for your advice and links. The recipe for chicken calls for several spices. I have curry powder at home and expect using it instead.

Regards
satimis

No problem! If you read the seriouseats link, it says that instead of using the individual spices, you can instead add in just a store-bought curry powder after browning your aromatics. Hope that helps

[satimis2014]

Originally Posted by Munchy

No problem! If you read the seriouseats link, it says that instead of using the individual spices, you can instead add in just a store-bought curry powder after browning your aromatics. Hope that helps

Hi,

Noted and thanks.

I have browsed "serious eats link". Where can I find such information.

Regards
satimis2014

[Munchy]

On the first link I posted from Serious Eats, it says

Next up, add in your spices: cumin, paprika, coriander, turmeric, and black pepper. The dish we're making ends up with the familiar, comforting flavor of chicken tikka masala, a very mildly spiced product of British-Indian imperialism. We could go for broke and mix up a 20-ingredient curry powder, but quick and easy is key here (to be honest, even jarred curry powder would work just fine). What we don't want to skimp on is blooming the spices in fat, a process which not only intensifies their flavor, but also makes it more easily extractable.

It seems like a pretty simple recipe, and look delicious!