Topic: Mick’s Balti base is versatile

[Robbo141]

With an impending winter storm hitting us next couple of days (8in snow, 55mph wind, -26C or -35C wind chill), the missis having dinner with daughter #2 gave me the chance of a curry night in.  I have a couple of portions left of Mick’s excellent base and decided to try something different. Only myself to disappoint, right?

Instant Pot pressure cooker curry using Mick’s base

Add 3 TBSP oil and 1 TBSP ghee to the pot.
Press sauté and adjust to ‘more’
When oil is hot, add
1 chopped onion
1” piece ginger, minced
3 cloves garlic
1 star anise
3 green cardamom
2 black cardamom
1 piece cassia

Sauté 5 mins or so then add;
1 tsp cumin
2 tsp coriander powder
5 dried chillies, broken up
1/2 tsp turmeric

Sauté 1 min then add a pack of skinless, boneless chicken thighs. About 1lb.
Cook a couple of minutes then hit cancel.

Pour in a portion of Mick’s base.

Pressure cook on high for 10 mins.  When time is up, let pressure decay naturally 10 mins then manually release pressure.

Remove the chicken and whole spices to a bowl.  Blend the contents of the pot using stick blender.  It’s nowhere near thick enough at this stage.

Add a pinch of kasuri methi, a pinch of garam masala and 2 TBSP chopped fresh coriander.
Put the chicken back in.

Press Sauté and adjust to ‘more’ and just boil the dish down to the required consistency.
Took about 15 mins till it was good and thick.

Absolutely delicious. A testament to Mick’s base but maybe also an opening to use other bases in a similar manner.