Chicken Curry Pressure cooked

I like making dishes from other countries. I added a little bit of fusion in my recipe. Here’s my process. Serves 4-6.

Ingredients

• 1 1/2-2 lbs. chicken thighs, skin removed
• 2 tbsp. olive oil
• 1 tbsp. sofrito
• 1 tbsp. fresh thyme
• 1/2 yellow onion, chopped
• 1/2 green pepper, chopped
• 6 gloves of garlic, chopped
• 2 tsp cumin seeds
• 2 fresh tomatoes (I used roma)
• 1 tsp ground cumin
• 2 tsp garam masala
• 1 tsp chili powder
• 1 tsp salt
• 1 tsp ground coriander
• 1 tsp turmeric
• 1 can coconut milk
• 1/2 cup chicken stock
• 1 bay leaf
• Optional: 1/2 cup peanut butter
• handful of chopped parsley or cilantro

1. Clean up and (in my case) defrosted and then remove skin from the chicken thighs. Mine were frozen, so I added a cup of water into my instant pot, used the steamer and defrosted the chicken in it. I used only a one (1) minute timer, which was enough for me, but you can skip this step if your chicken is completely defrosted. The coolest part of this is that you can get some good chicken broth that you can use later in the recipe if you defrost prior to making the this.

2. Chop up the onion and green peppers and set aside (these we some leftovers I had, so the peppers are optional.), Now coarsely shop the garlic and place the chopped garlic, fresh thyme and ginger in a mortar and pestle and finely blend and chop. If you don’t have one then or finely chop on a board. Add chopped fresh tomatoes and continue to blend together.

3. Add all the other dry ingredients into the mortar and continue to blend together. Turn the sauté feature on in the instant pot and add oil to heat. Once the oil shimmers, add the mixture into the pot and cook for about 1-2 minutes. Now this is where I added my own twist: I added the sofrito and cooked it another minute or two.

5. Next, add the chicken and slightly cook and mix with the sautéed mixture for another 1-3 minutes, making sure all the chicken is well coated.

6. Now add about half of the coconut canned milk, but you can use the whole can. Then, I added half cup of the chicken broth that I had left over. Optional: add 1/2 cup of peanut butter. Mix well and allow to simmer for 2-4 minutes.

7. Turn off sauté and close and seal the lid. Set timer to 10 minutes and let it naturally release, which was about 15-20 minutes. Once it was done, I added some fresh chopped parsley to add a little more flavor and color.

You can now enjoy this tasty curry chicken with rice, with pita bread or whatever you have on hand. I love this with biryani rice! It’s really tasty. The rice balances out some of the spiciness that might come from the chicken due to the ginger and cayenne pepper. I make the rice the same as other types of white rice the 2:1 ratio. I hope you give this a try if your trying to cut down on red meat. Thank you so much for for stopping by. It’s greatly appreciated. God bless and Buen Provecho!