Recipe Remake – Epcot World Showcase Edition 10/11 – Rose & Crown Chicken Masala Curry (for the Instant Pot)

Recipe Remake – Epcot World Showcase Edition 10/11 – Rose & Crown Chicken Masala Curry (for the Instant Pot)

Some (many?) weeks when you’re putting together the grocery list you struggle for inspiration. My family could probably tell you the precise number of weeks in the past few years we’ve defaulted to the ground beef tacos-pasta-burgers line-up. That’s not a bad thing – I make great ground beef tacos and pasta and burgers, each of which I can quickly adapt for myself to keep it keto, so to speak. But when the groans from my family became audible on announcing the week’s menu, I knew it was time to think outside of my very tiny box for ideas.

According to the Disney website, WDW has 385 restaurants. Some of those are bars with limited or no food, some are “experiences” rather than restaurants, and some are (mostly) useless (see, e.g., Beaches & Cream Soda Shop – short of some miracle of science, the Kitchen Sink will never be keto-friendly).

That leaves us with hundreds of restaurants with thousands of menu items. But where to start…

How about a trip around the world? No, not for drinking around the world, although I have done that – for eating around the world! We’re going to try to go 11 for 11. And like any sane person, when we leave Morocco, we head to the UK.

Ingredients:

2 lbs boneless, skinless chicken thighs

2 jars tikka masala cooking sauce

1 cup chicken stock

1 package steamable frozen vegetables

1 package Green Giant Riced Veggies – Cauliflower Medley

Salt and pepper

Canola oil

Joseph’s Flax, Oat Bran & Whole Wheat Mini Pitas

Instructions:

I’m going to go lean on the instructions since the point here is to find sources of inspiration for your meals, not layout precise instructions for cooking.

Spray the inside of the Instant Pot with the canola oil. Salt and pepper the chicken thighs. Set the Instant Pot to sauté and sear the chicken for about 2 minutes per side to brown them. Remove the chicken and set it aside. Add the chicken stock and scrape the bottom of the Instant Pot to deglaze it. Add the tikka masala cooking sauce and frozen vegetables. Put the chicken on the Instant Pot trivet, return it to the Instant Pot, and pressure cook for 10 minutes, allowing the Instant Pot to depressurize. When the chicken is done, plate it with vegetables and sauce on top of the riced cauliflower and add a mini pita.

KTK Pro Tip: Again, the international aisle of your grocery store (or, better, an international grocery store) is your best friend. I’ve seen many people try to make their own curry, and unless you have garam masala and 3 extra hours on your hands, Mr. Sharwood is your friend. After all, he’s been making these sauces for over 100 years (at least according to the label).

A spoonful of curry helps the Macallan flight go down. Keep Ketoing The Kingdom, Kids!

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