Indian-Style Chicken Curry

Just a recipe for chicken curry done in a pressure cooker. This recipe has about 500 calories. To keep the calories down I used 1/2 tsp of algae oil. If using algae oil on stainless steel, you can use a minimal amount of it. Traditionally you would use ghee. I used tomato powder for this. Rather than opening a can of tomatoes, using part of it, and losing the rest in your refrigerator, you can get tomato powder and always have tomato on hand for recipes. For this recipe you can use chicken broth, vegetable broth, or do what I did and use mushroom broth made out of dried mushrooms(save money on broth and always have mushroom broth available by getting some dried mushrooms!). I included a super simple recipe for einkorn flour flatbread, if you want a healthy alternative to naan that takes minimal effort to make. But you can serve it with naan or rice if you want.

Ingredients:

• Chicken Curry
• 6 oz (170g) chicken thigh cut into chunks
• 1/2 tsp Algae Cooking Club algae oil or 1/2 tbsp ghee
• 1/4 small onion, finely chopped
• 1 small garlic clove, minced
• 1/2-inch piece fresh turmeric root, finely grated (~½ tsp packed)
• 1/2 tsp whole cumin seeds, ground
• 1/2 tsp whole coriander seeds, ground
• 1/4 tsp smoked paprika
• garam masala(adjust for heat)
• 1/8 tsp salt
• 1/2 tbsp tomato powder
• 1/2 cup (120g)broth
• 1/4 cup (60g) full-fat yogurt

• Einkorn Flour Flatbread
• 30g (¼ cup) einkorn flour
• 20g (1 tbsp + 1 tsp) kefir
• ¼ tsp baking soda

Instructions:

1. Grind the spices: Use a mortar and pestle to grind whole cumin and coriander seeds into a coarse powder.
2. Sauté the aromatics: Heat algae oil or ghee in the pressure cooker. Add onion, garlic, and grated fresh turmeric. Sauté for 2 minutes until fragrant.
3. Bloom the spices: Stir in ground cumin, ground coriander, smoked paprika, and garam masala. Cook for 30 seconds to release the flavors.
4. Add chicken and broth: Add diced chicken, salt, tomato powder (or diced tomato), and broth. Stir well.
5. Pressure cook: Seal the pressure cooker and cook on high pressure for 5 minutes. Quick-release the pressure.
6. Thicken the sauce: Set the pressure cooker to sauté mode and simmer for a few minutes, stirring occasionally, until the sauce thickens. Turn off and let the boiling stop
7. Finish with yogurt: Stir in a little of the warm sauce into the yogurt to help prevent curdling. Stir the yogurt into the curry and let it warm a bit.
8. Serve: Serve with rice, naan or the included recipe for einkorn flour flatbread.

1. Mix the dough: In a small bowl, combine einkorn flour, kefir, and baking soda. Mix until a soft dough forms. If too dry, add a few drops of water; if too wet, add a sprinkle of flour.
2. Shape the flatbread: Lightly flour a surface and roll the dough into a thin oval (~6-7 inches).
3. Cook on cast iron: Heat a dry cast iron skillet over medium heat. Add the flatbread and cook for 1-2 minutes per side, flipping when bubbles form and the bottom has brown spots.