PRESSURE COOKER COCONUT CURRY CHICKEN
The highly spiced coconut sauce here is so good, you'll want to slather it on anything! And it's a great and adaptable medium for cooking other proteins - not just chicken. Try cubes of lamb, fish fillets, or chunks of pork. Or, if you prefer boneless chicken breasts to thighs, use them here, pressure-cooking them for 2 minutes instead of 4. When serving, tell your guests to be aware of the cardamom pods so they don't accidentally bite into one-or use the ground cardamom instead. And note that brands of garam masala vary in terms of their chile content, so some are hotter than others. If you're unsure how hot your mix is, add it gradually to the pot, tasting as you go. This is one of ten recipes from Melissa Clark's 'Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot' (Clarkson Potter, 2017). Melissa Clark's 'Dinner in an Instant' is available everywhere books are sold. Order your copy today.
Provided by Melissa Clark
Categories dinner, cookbook exclusive, curries, main course
Time 1h
Yield 4 servings
Number Of Ingredients 20
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 644, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 38 grams, Fiber 4 grams, Protein 59 grams, SaturatedFat 23 grams, Sodium 1235 milligrams, Sugar 6 grams, TransFat 0 grams
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SK RONY
[email protected]This dish was delicious! I especially loved the creamy coconut sauce. I would definitely recommend it.
A.J The Mad Gamer
[email protected]This recipe was a bit too complicated for me. I think I'll try a simpler coconut curry chicken recipe next time.
Sardar Mustafa
[email protected]I'm not a big fan of coconut, but I really enjoyed this dish. The flavors were well-balanced and the chicken was cooked perfectly.
M.khalil Gujjar
[email protected]This was the best coconut curry chicken I've ever had! The chicken was so tender and the sauce was so flavorful. I will definitely be making this again.
sahadat islam
[email protected]The flavors in this dish were amazing, but it was a little too spicy for my taste. Next time, I'll use less chili powder.
Otim James
[email protected]I made this dish for a party, and everyone loved it! I would definitely recommend it.
Sandra Amankwah
[email protected]This recipe is a keeper! I've already made it twice, and it's always a hit. Thanks for sharing!
Stephen George
[email protected]I followed the recipe exactly, but my chicken turned out dry. I think I might have overcooked it.
TheGroxNL
[email protected]This dish was easy to make and tasted great! I especially loved the creamy coconut sauce.
Furpa Lama
[email protected]I've made this recipe a few times now, and it's always a crowd-pleaser. The flavors are amazing, and it's so easy to make.
Ayan Hasan Sagor
[email protected]This coconut curry chicken was a hit with my family! The chicken was tender and flavorful, and the sauce was creamy and delicious. I served it over rice, and it was the perfect comfort food for a cold night.