Have you tried our range of fresh cooking sauces like our Butter Chicken Curry Sauce? Often ready-made sauces include a whack of thickeners, colourants, sugar and preservatives which allows them to last a long time in your store cupboard. We decided to create fresh, clean-label versions of these sauces using top-notch plant-based ingredients and whole spices for the curries (you can find them in the fridges of your local SPAR, or online).
When given the chance to try the new Instant Pot Duo Crisp™ + Air Fryer, we just had to cook our favourite Butter Chicken Curry. I also had to try out the latest air fryer technology on the crispy chickpeas. The result? The quickest, tastiest curry (with no grease!) and minimal washing up.
If you don’t own an Instant Pot we’ve included instructions for conventional cooking too. That said, you could be lucky and win an Instant Pot Duo Crisp™ + Air Fryer by entering our competition here.
Holding thumbs 😉
1 Tbsp olive oil
1 onion, finely chopped
8 chicken thighs, skin on, bone in
1 tub Pesto Princess Butter Chicken Curry Sauce
1 can coconut milk
500g baby potatoes, skin on (2 grated, rest halved or quartered)
Handful frozen peas
For the crispy chickpeas:
1 can chickpeas, drained and rinsed
1 Tbsp olive oil
1 Tbsp Pesto Princess Harissa Paste (optional)
Salt to taste
Rotis, Pesto Princess Tzatziki, Fresh Coriander – to serve
1. Select ‘Sauté’, press ‘Start’, and heat the olive oil. Add the onion and cook until fragrant (about 2–3 minutes). Add the chicken thighs, skin down and brown for a few minutes on each side.
2. Add the Pesto Princess Butter Chicken Curry Sauce, a can of coconut milk and the prepped baby potatoes. The grated potato helps to thicken the sauce.
3. Turn the pot off by selecting ‘Cancel’, then secure the pressure cooking lid.
4. Select the ‘pressure cook’ function. Adjust the time to 6 minutes, then select ‘Start’.
5. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure. Remove the lid and add the frozen peas. If you prefer a thicker consistency you can either add one or two more cooked potatoes to the pot and let this cook a while longer or you can make a thickening slurry (mix one tablespoon of cornflour with a little sauce), add it to the pot and sauté for a few minutes.
6. To make crispy chickpeas, toss the rinsed and drained chickpeas with olive oil, Pesto Princess Harissa Paste and salt. Place the chickpeas into the air fryer basket and use the air fryer lid. Select ‘Air fry’ at 200°C and cook for 12–15 minutes, or until crispy to your liking.
Serve with rotis, crispy chickpeas, Pesto Princess Tzatziki and fresh coriander.
Notes for conventional stovetop cooking
In a large pot heat the oil, and brown the onions and chicken. Once the chicken skin has crisped up, add the Pesto Princess Butter Chicken Curry sauce, the can of coconut milk and the baby potatoes, both grated and quartered. Simmer (with the lid on) for between 30 and 40 minutes until the chicken is tender and the potatoes cooked through. Add the peas.
For the crispy chickpeas, heat the oven to 220°C and line a baking sheet with baking paper. Toss the chickpeas with olive oil, Pesto Princess Harissa Paste and salt and bake for between 15 and 25 minutes, shaking every few minutes. Sprinkle on top of the curry to serve.
Photography, Recipes and Styling by Michelle Parkin.