Before making the curries, I cooked a huge batch of Indian onion masala in our Instant Pot, some of which was used in the potato and pea curry. We froze the rest of the onion masala which will be great for our future curries!
Most of the ingredients can be found in supermarkets or smaller Indian markets nearby so we had most of them in the house. The curry leaves were the hardest to find, Mariko said, and had to be ordered online. I had never seen them before, so those were interesting to use.
I love curry so much, and these two will only satisfy me for a short time. In fact, I’m already thinking about Thai curry! 😄
As the temperature outside hovers around the freezing mark, it’s nice to stay warm inside and enjoy a plate of yummy Indian chicken tikka masala curry. A family-favorite, for sure! I cooked three cups of basmati rice in the rice cooker, and we added about a teaspoon of turmeric which gave it an amazing color.
By the way, we have been using our Staub pot to cook a lot of dishes lately, including this curry. It’s really great. It’s cast-iron and distributes the heat nicely. I think we prefer it over our Le Creuset pots.