Some days, there’s no better pick-me-up than an indulgent bowl of curry. A rich gravy to soak up your bread or rice can have your tastebuds singing to heaven!
Making a good curry can take up quite a few resources—a lot of your time and a lot of different utensils (and the counter space that comes with using these!). However, you can significantly reduce this clutter by using the amazing Ninja Foodi.
Pressure cooker meets slow cooker meets air fryer in the Ninja Foodi—this one unit is all you need to saute, steam, stir, grill, dehydrate, bake, roast, pressure cook, air fry, and slow cook a range of food.
With the Ninja Foodi, a delicious, steaming bowl of curry could take you as little as 30 minutes and no other utensils!
Read on to find out how to make a flavour-bomb chicken curry, whether Thai, Indian or your very own recipe, with the Ninja Foodi.
Cooking Chicken Curry With The Ninja Foodi
A good chicken curry is not just super easy but super quick with the Ninja Foodi—including the time taken for pressure to build inside the Foodi. The curry shouldn’t take you over 25-30 minutes.
This chicken curry uses the Ninja Foodi Multi-Cooker and its pressure cooker function, so you can make this with all Ninja Foodi devices that feature the pressure-cooking option.
What You’ll Need
- The Ninja Foodi Multi-Cooker (this recipe uses the 6L OP300)
- A silicone spatula or wooden spoon for stirring and sauteing (don’t use metal as it could cause scratches in your Foodi)
- Measuring equipment (though you’ll only need a tablespoon and a teaspoon for this)
- A blender to make your own ginger and garlic paste if you’re not going for the store-bought version (blend equal proportions of peeled garlic and ginger with a little oil and rock salt)
- A kilogram of diced, boneless, skinless chicken (either the breasts or the thighs)
- A litre of hot water
- Two finely chopped onions
- A tablespoon of oil (you could substitute your usual oil with coconut or olive oil for a healthy touch)
- A tablespoon of plain yoghurt
- A teaspoon of turmeric
- Three green chillies
- A tablespoon of garlic and ginger paste
- Four tablespoons of garam masala
- 200 grams of tinned tomatoes/freshly chopped tomatoes
- Salt to taste
- Some coriander to garnish the curry
Making The Curry
Here’s a step-by-step guide to making delish chicken curry with your Ninja Foodi.
- Marinate your chicken in a mixture of yoghurt and half the garam masala and ginger-garlic paste. Marinating your meat well will enhance the flavours of both the meat and the curry—a small but effective step for the perfect curry!
Marinate the meat for a minimum of 20-30 minutes, but if you have the time, nothing works as well as marinating the chicken overnight.
When you’re ready to make your curry, ensure your chicken is at room temperature if you’ve refrigerated it overnight.
- When you’re ready to start, select the “Sear/Sauté” mode on your Foodi and set it to “Medium Temperature” (MD). Make sure you hit the “Start/Stop” button to get the mode started.
- Pour the oil into the Foodi’s inner bowl and allow it to sizzle before adding the chillis and onion. Keep stirring until the onions soften and turn a soft golden yellow.
- Add in your chicken once you see that the onions have softened. Cook the chicken until there’s no pink left, and the pieces are completely opaque.
- Once your chicken cooks sufficiently, as mentioned above, add the garam masala, ginger and garlic paste, turmeric, tinned tomatoes, and salt. Stir the mix well so that the spices are evenly distributed.
- Now, you can add in the water. Using hot water lets the pressure build up faster inside the unit. Stir well.
- Next, put the pressure lid on your Foodi. Ensure you put the pressure release valve in the “Seal” position to lock the lid in place securely.
- Once the lid is in place, select the “Pressure” mode on the Foodi and set the temperature to “High” and the timer to ten minutes. Again, hit the “Start/Stop” button to ensure the mode is operational.
Note that in most Foodi models, the cooking timer for pressure cooking will only start once sufficient pressure has built up inside the unit. This should take between 12 and 14 minutes.
- Once the chicken has cooked, move the pressure release valve to the “Vent” position to quickly release the built-up pressure inside the Foodi.
- If you opt for natural release (though that isn’t recommended as the meat may overcook), allow this for eight minutes (a second timer will start to let you time the natural steam release period).
This is a highly important step; removing the lid straightaway, without gradually releasing the pressure built up inside, whether through natural or quick release, will cause the pressure to forcefully expel all at once, taking with it the contents of the Foodi.
- Garnish your curry with the coriander, and voila! You have a delicious curry.
Tips For The Perfect Chicken Curry In The Ninja Foodi!
There are various recipes that you can use to make your chicken curry. Some recipes call for curry powder, while some call for coconut milk. Yet others use fresh tomatoes instead of canned and red chillis instead of green.
If you don’t yet have your ideal recipe, the best way is to experiment till you arrive at it. The best part about chicken curry is that it’s so versatile; you can use various combinations of spices and powders and still have a delicious result. With the Ninja Foodi in your arsenal, experimenting won’t consume much of your resources.
Regardless of the ingredients, the timings and modes listed above will work for any chicken curry recipe.
Additionally, if you notice your meat sticking to the bottom of the pot, deglaze with a little bit of hot water or chicken stock and scrape the stuck meat off with your wooden spoon or spatula.
Here are some more tips for your chicken curry:
- If your recipe calls for coconut milk, use canned coconut milk, as this is thicker than the cartons of coconut milk you find in the supermarkets.
Additionally, if you’re using coconut milk, make sure that you balance the amount of water and milk you’re using in the recipe, especially since the canned milk will also have some water.
- If your curry is too thin, use a thickening agent such as corn flour or a mix of corn flour and the coconut milk water mentioned above.
- If you’re cooking a Thai-style curry, don’t stir your curry after adding in all the ingredients and deglazing. Cover this curry mix with foil, place the rack above, and cook white rice in a cake pan on the rack, in the pressure cooker mode, for a true one-pot meal.
How To Cook Chicken Curry In A Ninja Foodi: Wrapping Up
As you can see, mouthwatering chicken curry is a breeze with the Ninja Foodi, and you can make it exactly as you want. Pair the curry with bread, naan, or white rice (which you can also make using the Ninja Foodi!) for a superb meal!