Recipe from The Kitchn
Ingredients
For the coconut spice paste:
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4 small dried red chilies
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6 large shallots, peeled and halved
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3/4 cup grated unsweetened coconut
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4 whole cloves
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1 inch cinnamon stick
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3 green cardamom pods
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2 teaspoons black peppercorns
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2 teaspoons coriander seeds
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2 teaspoons fennel seeds
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1 teaspoon brown or black mustard seeds
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1 teaspoon cumin seeds
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1 teaspoon turmeric powder
For the chicken curry:
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1 tablespoon vegetable oil or coconut oil
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1 inch fresh ginger, peeled and minced
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2 garlic cloves, minced
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2 large yellow onions, sliced
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2 large tomatoes, sliced
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2 1/2 to 3 pounds boneless skinless chicken thighs, cut into bite-sized pieces
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3 teaspoons salt
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1 tablespoon vinegar
To serve:
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Cooked basmati rice
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Yogurt
Instructions
For the coconut spice paste:
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If using an electric pressure cooker, heat it to its brown or sauté setting (whichever is hotter). If using a stovetop pressure cooker, place the uncovered pot over medium heat.
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Roast the red chilies and shallots together until all have developed black spots.
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Remove and set aside in the bowl of a small food processor.
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Add the coconut and whole spices to the hot pressure cooker pan and cook for about 1 minute, stirring constantly until fragrant and toasted and the coconut has turned light brown.
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Add the turmeric and stir for another few seconds, then transfer coconut and spices to the food processor bowl.
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Blend until fairly smooth, adding a 4 to 6 tablespoons of water to create a creamy paste.
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Set aside.
For the chicken curry:
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Add oil to the hot pressure cooker pot.
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When hot, add chopped ginger, garlic, and sliced onions. Sauté for 10 to 15 minutes, or until onions are softened and browned around the edges.
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Add the coconut spice paste and fry for 1 minute.
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Add the sliced tomatoes and fry for 5 more minutes or until tomatoes have broken down.
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Stir in the chicken, salt, and vinegar. Mix well.
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Cover the pressure cooker and lock the lid. Bring up to pressure. Cook on HIGH pressure for 10 minutes, then let the pressure release naturally (this will take another 8 to 15 minutes).The chicken should be thoroughly cooked, but if it is not, or if it is not as tender as you would like it to be, pressure cook for another 4 minutes, using the quick pressure release to immediately let out the steam after the cook time.
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Serve with basmati rice and yogurt.