@rrrgoods: And it’s Nordic Ware! So beautiful with minimal effort required! #baking #fallbaking #bundtcake #cake #coffeecake

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Monday 21 September 2026 14:23:59 GMT
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Creamy, comforting and packed with flavour 🌿🍗 This mild Palak Chicken is the perfect weeknight curry, and the Instant Pot does most of the work. Tender chicken thighs cooked in a fragrant tomato masala, finished with a silky spinach and coriander purée, cream and fresh lemon. Serve with basmati rice, warm naan, or both! Ingredients Curry 2 tbsp ghee, butter or oil 1 tsp cumin seeds 1 small red onion, finely chopped 2 tsp ginger-garlic paste ½ mild green chilli, deseeded ½ tsp turmeric 1 tsp Kashmiri or mild chilli powder 1 tsp ground coriander ½ tsp ground cumin 200g chopped tinned tomatoes 500–600g chicken thighs, cut into bite-sized pieces 125ml water Salt, to taste Spinach sauce 250g fresh spinach Large handful coriander Pinch of salt ~50ml cold water To finish 75ml single cream Juice of ½ lemon Fresh coriander Method 1. Set the Instant Pot to Sauté. Add ghee/oil and cumin seeds, followed by the onion. Cook for 4–5 mins until softened. 2. Add ginger-garlic paste, chilli and spices. Cook for 1 min, then add tomatoes and salt. Cook for 3–4 mins. 3. Add the chicken and stir to coat. Pour in the water and scrape the bottom of the pot. Secure the lid and cook on High Pressure for 7 mins. 4. Meanwhile, blanch the spinach for 30–45 secs, then cool in ice water. Drain well and blend with coriander, salt and cold water until smooth. 5. Allow a 5-min natural release, then carefully release the remaining pressure. 6. Switch to Sauté – Low and stir in the spinach purée. Cook for 2–3 mins. 7. Turn off Sauté and stir through the cream and lemon juice. Season to taste. 8. Garnish with coriander and serve with basmati rice, warm naan, or both! #InstantPot #InstantPotRecipes #ChickenCurry #CurryRecipes #EasyChickenRecipes @Rhind & Dine
Creamy, comforting and packed with flavour 🌿🍗 This mild Palak Chicken is the perfect weeknight curry, and the Instant Pot does most of the work. Tender chicken thighs cooked in a fragrant tomato masala, finished with a silky spinach and coriander purée, cream and fresh lemon. Serve with basmati rice, warm naan, or both! Ingredients Curry 2 tbsp ghee, butter or oil 1 tsp cumin seeds 1 small red onion, finely chopped 2 tsp ginger-garlic paste ½ mild green chilli, deseeded ½ tsp turmeric 1 tsp Kashmiri or mild chilli powder 1 tsp ground coriander ½ tsp ground cumin 200g chopped tinned tomatoes 500–600g chicken thighs, cut into bite-sized pieces 125ml water Salt, to taste Spinach sauce 250g fresh spinach Large handful coriander Pinch of salt ~50ml cold water To finish 75ml single cream Juice of ½ lemon Fresh coriander Method 1. Set the Instant Pot to Sauté. Add ghee/oil and cumin seeds, followed by the onion. Cook for 4–5 mins until softened. 2. Add ginger-garlic paste, chilli and spices. Cook for 1 min, then add tomatoes and salt. Cook for 3–4 mins. 3. Add the chicken and stir to coat. Pour in the water and scrape the bottom of the pot. Secure the lid and cook on High Pressure for 7 mins. 4. Meanwhile, blanch the spinach for 30–45 secs, then cool in ice water. Drain well and blend with coriander, salt and cold water until smooth. 5. Allow a 5-min natural release, then carefully release the remaining pressure. 6. Switch to Sauté – Low and stir in the spinach purée. Cook for 2–3 mins. 7. Turn off Sauté and stir through the cream and lemon juice. Season to taste. 8. Garnish with coriander and serve with basmati rice, warm naan, or both! #InstantPot #InstantPotRecipes #ChickenCurry #CurryRecipes #EasyChickenRecipes @Rhind & Dine

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