INSTANT POT CHICKEN CURRY WITH STAR ANISE ENJOY DAN:

           INSTANT POT CHICKEN CURRY WITH STAR ANISE by CHEF DAN:

Serves 4

PASTE:

3-red chilies

1-thumb-size fresh ginger, peeled and grated

6 garlic cloves

1-onion

MARINATE:

4-skinless, boneless chicken breasts, cut into bit-size pieces

1/2-cup Mexican sour cream

1-teaspoon lemon juice

1/4-teaspoon EACH turmeric powder, ground cumin and curry powder

1-tablespoon coriander powder

 REMAINING INGREDIENTS:

2-tablespoon olive oil

2-star anise

5-cardamon pods

1 cinnamon sticks

2 onions, chopped

1-tablespoon cumin seeds, lightly crushed with the mortar

1 teaspoon EACH garam masala, and tandoori masala

1 cup water

1(14 Oz) can coconut milk

Salt

3-teaspoons cornstarch and tablespoon water

DIRECTIONS:

1.   Place all paste ingredients in a food processor into a paste.

2.   in big bowl marinate the chicken with the next 6 ingredients.

3.   Marinate for at least 30 minutes.

4.   Turn INSTANT Pot.

5.   Press SAUTE and wait it beeps 3x.

6.   Add oil and chicken and sauté for 3-4 minutes.

7.   Turn off SAUTE function and add all remaining ingredients, including marinate, except cornstarch and water.

8.   Mix to combine.

9.   Close the lid, turn vent to SEALING and press PRESSER COOKER button.

10  Set timer for 5 minutes and cook on high pressure.

11  When the Instant Pot finishes cooking press, CANCEL wait for pressure to release naturally.

12  Open lid and press SAUTE button.

13  Stir in cornstarch and water and cook for 1-2 minutes.

ENJOY DAN:                             PLANT SEEDS AND USE INSTANT POT!!