One more Indian dish to share… for now. 😉 This is another wonderful pressure cooker version of a classic Indian dish. A pressure cooker is a great tool to use when making Indian food.
This recipe was adapted from The Essential Indian Instant Pot Cookbook: Authentic Flavors and Modern Recipes for Your Electric Pressure Cooker by Archana Mundhe of Ministry of Curry. I used my stove top pressure cooker instead of an Instant Pot. I also modified the proportions and omitted the sugar.
I served this wonderful, saucy chicken over brown Basmati rice with warm naan and steamed beet and turnip greens. Full-flavored, fast and fabulous.
Yield: Serves 4 to 6
- 2 T ghee
- 2 large yellow onions, finely diced
- 2 to 2 1/2 pounds boneless, skinless chicken thighs, halved and patted dry
- 1 cup canned crushed tomatoes or tomato purée
- 1/2 cup water
- 1 T grated fresh ginger
- 5 to 6 garlic cloves, minced
- 2 tsp ancho chile powder, Kashmiri red chile powder or another mild red chile powder
- 2 tsp kosher salt
- 1 tsp garam masala
- 1/2 tsp ground turmeric
- 1/2 cup canned coconut cream
- 2 T tomato paste
- 2 T dried fenugreek seeds
- 1/2 cup chopped fresh cilantro
- brown Basmati rice, for serving (stove top: 1 1/2 cups rice & 3 cups chicken stock)
- naan, for serving, optional
- Heat the ghee in a stove top pressure cooker or on high sauté in an Instant Pot.
- Add the onion and cook until translucent, 4 to 5 minutes.
- Add the chicken, crushed tomatoes, water, ginger, garlic, Chile powder, salt, garam masala, and turmeric; stir to combine.
- Meanwhile, cook the rice in a separate pot. (If using an Instant Pot, stir 1 cup rice, 1 1/2 cups water, and 1 tsp kosher salt in a stainless steel bowl that will fit in the IP. Place a tall steam rack in the pot, making sure the legs rest on the bottom, and place the bowl of rice on the rack.)
- Secure the lid of the pressure cooker or Instant Pot. Cook at high pressure for 5 minutes.
- Let the pressure release naturally for 5 minutes, then vent manually to release any remaining steam. Open the pot. (Remove the rice if using an Instant Pot.)
- Add the coconut cream, tomato paste, and fenugreek and stir to combine.
- Sauté until the curry comes to a boil and is heated through, about 2 minutes. (At this point, I removed the chicken and continued to reduce the sauce for an additional 4 minutes.)
- To serve: Spoon the rice onto plates and label the curry over the top. Sprinkle with cilantro. Serve with naan on the side, as desired.