Fast and easy? Try the Instant Pot ’s four sections to choose the right recipe for you
Get more intense flavour with less work: Here’s how to use your Instant Pot (or pressure cooker of choice) like a pro
As everyone from supermarket children to 2D dieters has groaned over the years, real cookery is very hard. Much easier – and maybe more engaging – is to go it with an Instant Pot.
I love using the pressure cooker of my choice to cook. The best part is that there are so many variations, all based on the recipes. In fact, you will now need five to experiment with different food combinations and create some amazingly interesting dishes.
This week, we turn to the Flower Garden meal, inspired by a recipe from the TV show Dinner: Impossible. In this meal, kitchari chicken is the star and, to make the flavours stand out, we use the special sauce recipe to dress the chicken.
White sauce and galangal sauce differ, which you will need to know about to make the dish properly. Once cooked, these juices will set the spices into the paste, creating an intense, earthy taste.
The other important decision is whether you want to keep cooking the chicken until it’s almost done, or to stop once it’s cooked enough. Knowing this, I went for the latter, only frying some other ingredients such as fermented peppers.
The mix of spices added to the chilli sauce and fermented peppers was rich with the aroma of early spring. The heat of the peppers kept the flavours sizzling and the warming feel of fermented peppers felt like eating spring as it continues to grow.
There’s a lot to like about these recipes and, as you will see, you can use your Instant Pot in so many other ways.
Roasted kitchari chicken with jalapeño toasts recipe
Yields 4 platters
For the chicken
5 chicken thighs, each 8-10cm long and 3-4oz thick
1 tbsp olive oil
Salt and freshly ground black pepper
For the dipping sauce
1 onion, peeled and finely chopped
1-2 garlic cloves, peeled and finely chopped
1 red pepper, deseeded and finely chopped
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp ground coriander
1 tsp cinnamon
4-5 cobs of roasted kitchari tomatoes
1. Preheat the oven to 180C/350F/gas mark 4. Peel the skin off the chicken thighs and season both sides with salt and freshly ground black pepper. Heat the olive oil in a large frying pan over a medium-high heat. Cook the chicken thighs in batches, until browned, then transfer to a plate lined with foil. Repeat until you’ve used all the chicken, and then transfer the pan to the oven to cook the remaining chicken until just cooked through, about 10 minutes per batch.
2. Meanwhile, to make the dipping sauce, put the onion, garlic, pepper, cumin, coriander, coriander, cinnamon and tomatoes in a pan over a medium heat and cook until the mixture is very soft, about 12 minutes. Add the chicken and stir well to combine.
3. Toss the chicken with the sauce and season with salt and pepper. Set aside while you prepare the rest of the meal.
4. With wet hands, form the mixture into 4 small rice cakes and place on top of each of the 4 chickens in the pan. Press the mixture evenly on top of the chicken and cover with foil. Bake for 20 minutes, or until the chicken is cooked through and the cakes are golden brown and crispy. Serve with a little salad and a pot of kettle corn for dessert.
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