Pressure Cooker Coconut Curry Chicken

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The NYT calls this highly spiced. I liked all of the flavor but would maybe use ever so slightly less. Served with Trader Joe's garlic Naan.


INGREDIENTS

Yield:4 servings
  • 3 to 4ripe tomatoes, halved through their equators
  • 3tablespoons ghee, unsalted butter or safflower oil
  • 3tablespoons virgin coconut oil
  • 2cups finely chopped onions
  • 6garlic cloves, grated on a Microplane or minced
  • 2tablespoons grated peeled fresh ginger
  • 1teaspoon cumin seeds
  • 13-inch cinnamon stick or ½ teaspoon ground cinnamon
  • 8cardamom pods, lightly crushed with the flat side of a knife, or 1 teaspoon ground cardamom
  • 2teaspoons ground coriander
  • 1tablespoon kosher salt
  • 1teaspoon ground turmeric
  • ¼teaspoon crushed red pepper flakes
  • ¼teaspoon black pepper
  • 2½pounds boneless, skinless chicken thighs, cut into 1-inch chunks
  • 1 to 2teaspoons garam masala, to taste
  • ½cup canned unsweetened coconut milk
  • Cooked basmati rice, for serving (optional)
  • Plain yogurt, for serving (optional)
  • 3tablespoons finely chopped fresh cilantro, for garnish

PREPARATION

  1. Step 1

    Set a box grater over a bowl. Starting with their cut sides, grate the tomatoes through the large holes of the box grater so the tomato pulp falls into the bowl. Discard the skins. Measure out 2 cups of tomato purée.

  2. Step 2

    Using the sauté function, heat the ghee and the coconut oil in the pressure cooker. Stir in the onions and cook, stirring often to encourage even browning, until they are caramelized, 12 to 18 minutes. Stir in the garlic, ginger and cumin seeds; cook until fragrant, about 2 minutes. Stir in the cinnamon and cardamom and cook for another minute. Then stir in the coriander, salt, turmeric, red pepper flakes, black pepper and finally the tomato purée.

  3. Step 3

    Add the chicken to the sauce, cover and cook on low pressure for 4 minutes. Let the pressure release naturally. If the sauce seems too thin, use a slotted spoon to transfer the chicken to a bowl and then simmer the sauce on the sauté setting until it has thickened to taste. (Note that the coconut milk will thin the sauce down further.) Stir in the garam masala and the coconut milk, and let the curry sit for 20 minutes for the flavors to meld. Serve with the rice and yogurt, if desired. Garnish with cilantro.

TIP
  • If you’d rather use a slow cooker, cook on high for 2 to 3 hours or on low for 4 to 5 hours, adding the coconut milk during the last hour.

 Recipe originally from: https://cooking.nytimes.com/recipes/1018857-pressure-cooker-coconut-curry-chicken?smid=ck-recipe-iOS-share

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