Erick’s Chicken Curry

Ingredients

2 tbsp olive oil

3 tbsp Ghee (clarified buttter, can be replaced with olive oil)

1 whole cardamon (optional)

2 whole bay leaves (optional)

6 whole cloves (optional)

1/2 tsp whole black peppercorns

1/2 tsp whole Sichuan peppercorns

1/2 square or 45 grams of Chinese spicy hot pot base

2 tsp extra hot ground mirchi (can be replaced with additional cayenne powder)

2 tsp (cayenne pepper powder

1.5 tsp Chinese chili pepper flakes

1 pinch MSG (optional)

1/2 tsp cumin

3 tsp sea salt

3 tbsp curry powder

1 inch fresh ginger minced

1 whole bulb of garlic minced

1 whole white onion diced

4 habanero peppers minced (optional but definitely worth adding)

1 6oz can tomato paste

3 tbsp soy sauce

2 cups chicken stock (add extra to cover all ingredients at the end if you go overboard on potatoes)

3-4 large russet potatoes skinned and cubed

3/4 - 1 lb trimmed boneless chicken (I like the pre cut stir fry strips or even easier, the pre-pulled roast chicken from Costco)

Directions

• Set the pressure cooker to sauté and add oil

• Once oil is hot add whole spices (cardamom, bay leaf, cloves) and sauté them for 2min. Once they are aromatic and start to brown remove the spices from the oil and discard them

• add ghee

• once ghee is melted/hot add garlic, onions, ginger, habanero. Sauté until browned (for easier prep and smoother curry you can drop the habanero, shelled garlic, onion, and ginger into a food processor and scoop the paste into the pan. Looks weird but still tastes great)

• Add tomato paste, soy sauce, hot pot base, and remaining spices/seasonings. Break up the hot pot base and stir until it is mostly broken down and even in texture

• add chicken and cook for roughly 4 min on each side. Stirring and shredding chicken as you go

• Once chicken is cooked add the chicken stock and deglaze the pressure cooker by scraping the bottom to get everything up and mixed in.

• stir in potatoes

• set pressure cooker to manual, cook on max pressure for ten minutes and let it drop pressure on its own before opening

• Once open use potato masher to mash the potatoes into the curry and shred any remaining chicken chunks. Get it nice and smooth.

• Serve on rice (I add salt, pepper, and soy sauce to rice then add curry on top)