Evelyn’s Instant Pot Blender Easy Hot and Spicy Curry Chicken’

 Hello, Darlings

I thought that at one time during these passed decades that I had posted my recipe for chicken curry. However, after doing a search for said recipe, I didn’t find it. Therefore this evening I am posting my very unique twist on a traditional curry dish.  

I call it. ‘Evelyn’s Instant Pot Blender Easy Hot and Spicy Curry Chicken’, and it is delicious. The reason I used this blender is because it is easier for me to make the curry sauce this way, and I don’t have to constantly watch the pot.  If you happen to own an Instant Pot Blender or another brand of blended that makes soups and pureed meats and vegetable, then this recipe is for you. Hope you will try it, because I am sure you will enjoy it.

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Evelyn’s Instant Pot Blender Easy Hot and Spicy Curry Chicken

 Ingredients

Curry Sauce Ingredients:

• 2 tablespoons canola oil or 2 tablespoons garlic infused olive oil
• 1 small onion, coarsely chopped
• 4 medium-size cloves garlic or 2 medium-size cloves garlic coarsely chopped
• 8 – 10 pieces fresh ginger (each about the size and thickness of a 25-cent coin; no need to peel the skin), coarsely chopped
• 3 teaspoons McCormick Gourmet Hot Madras Curry Powder
• 1/ 4 teaspoon ground cayenne pepper
• 1 can diced tomatoes with their juices
• 2-1/4 teaspoons melted butter plus enough whole milk to equal a half cup
• 1 1/2 pounds skinless, boneless chicken breasts cut into 1 ½ inch cubes
• 1 teaspoon salt
• 2 teaspoons dried cilantro leaves

Equipment:

Instant Pot Blender

Electric Skillet

Directions

To make the curry sauce:

1. In the electric skillet add the oil and heat to about 350 degrees.
2. Once the oil appears to shimmer, add the onion, garlic, and ginger and cook until the onion is a light caramel brown around the edges for 4 to 5 minutes.
3. Then deglaze the skillet by scraping its bottom once or twice to release any bits of onion, garlic, and ginger, adding those flavors back into the vegetables.
4. Transfer these vegetables to the Instant Pot Blender, puree for one minute
5. Then in the Instant Pot Blender add the diced tomatoes, dried cilantro leaves, salt, ground cayenne pepper, McCormick Gourmet Hot Madras Curry Powder, milk and butter
6. Using the puree setting, puree all the ingredients until the curry sauce is smooth and is saffron orange-hued.
7. Then change the setting on the blender to the soup setting and cook the curry twice or for a total of 24 minutes.
8. While the curry sauce is cooking, lightly braised the diced chicken in the electric skillet until there is no pink meat and all of the sides are white.
9. Once the curry sauce is done, stir it into the skillet with the chicken.
10. Cover the skillet; simmer the curry sauce and chicken on 275 degrees for 12 to 15 minutes, stirring occasionally.

Serve with pasta or rice.

Download the recipe here.

Until next time,

     Chow Darlings

A Widescreen Online Review Plus Recipe@2026