Typically E is the creative one and is able to come up with all the interesting and witty dialogue you are so accustomed to reading. So, when she told me it was my turn to write – I was worried. How to start, what to say, when do I know I’ve said enough and it’s time for the recipe? But writing is not too different from putting together a meal. It takes planning, preparation execution and a little bit of luck that things just fall into place the way they are supposed to.
I don’t know about you, but what I struggle with most is coming up with an idea of what to make. The possibilities are literally endless of different combinations to make a delicious meal. So naturally my mind goes immediately to grilled cheese. But you can’t always eat grilled cheese… we are adults after all.
So I find the best way to tackle my chefs block is to start thinking about different flavours and work backwards. Do I feel like Spicy or Herbaceous? – Tomato or Creamy? Once a base flavour combination is established I can tackle a starch: Potato? Rice? Perhaps bread? Which vegetables would pair nicely with these flavors? And lastly the star of the show: the protein. (Notice how I didn’t say meat; rather protein) I ask myself if I would prefer Beans or Tofu, Chicken or Beef, Seafood or something processed. By breaking the decision down into small decisions the meal begins to take shape rather quickly; and then we are off to the races…or should I say kitchen!
By all means you can use this method to arrive right back at grilled cheese if you so desire; but I find it a simple exercise to get the thought process going in order to come up with unique and different food combinations.
This recipe is the outcome of that process: tomato, curry, rice & bread, peas, chicken, mango and a touch of cool yogurt to tie it all together. These Indian Chicken Curry Bites truly are delicious; they are an entire Indian curry dinner neatly packaged into bite sized pieces. The perfect appetizer to present a unique culinary experience to your guests or a fun approach to treat yourself at home with familiar flavors dressed in a new way.
Indian Chicken Curry Bites
A full Indian meal in a few bites!
Ingredients
- 1 package Naan Dippers (Superstore Brand) or 1 Package regular Naan cut into small squares
- 1 ripe mango, sliced into thin strips
- For Curry:
- 1/4 white onion, diced
- 1 inch piece ginger, grated
- 2 cloves garlic, crushed
- 1/2 tbsp canola oil
- 1 tbsp curry powder
- 1/2 tbsp garam masala
- 1 can (398ml) tomato sauce
- 1/4 tsp red pepper flakes
- 2 chicken breasts
- 1 can coconut milk, not shaken
- For Raita:
- 1 cup plain 2% yogurt
- 3/4 cup cucumber, grated
- 1 1/2 tbsp shredded fresh mint
- For Rice:
- 1/2 cup basmati rice
- 1 dried star anise
- 3 green cardamom pods, cracked
- 1/2 cup frozen peas
Directions
- Step 1 Set your Instant Pot to Saute, add oil and let it heat up. Add onion and cook for about 5 minutes or until translucent. Add spices, ginger, garlic, red pepper flakes and salt. Stir in tomato sauce, add chicken breasts and cover with the sauce.
- Step 2 Pressure Cook at High for 15 minutes.
- Step 3 While that is cooking, make your Raita by combining all ingredients in a small bowl and set aside.
- Step 4 Prepare your rice based on packet instructions-add the star anise and cardamom pods to the pot while cooking. When rice is nearly finished, remove anise and pods and add in frozen peas-stir.
- Step 5 Once pressure cooking is finished, use the fast release button. Take the chicken breasts out of the pot and shred on a plate. While shredding, put the Instant Pot to the Saute setting (medium) to reduce the curry. Place the pulled chicken into a medium sized bowl and ladle in about 1/3 of the sauce.
- Step 6 To the Instant Pot sauce, add the coconut cream from the top of the coconut milk can. You can save the water for a smoothie later! Make sure to continue stirring as your sauce will be bubbling away. Once its reduced to a thicker consistency, turn off the Instant pot and pour curry into a bowl.
- Step 7 Assembly time, with your Naan dippers (or cut Naan) place a small scoop of rice on top, followed by the pulled chicken and one mango slice. Add a small dollop of the coconut curry sauce and raita. Enjoy!