Coconut Chile Surnoli
Peanut Chutney Chicken
By :The Complete Indian IP Cookbook by Chandra Ram |
This chicken dish is made special with a tangy tamarind-laced peanut chutney from Andhra Pradesh, the state in India my family is from. For this dish, you’ll toast the ingredients for the peanut chutney first, then combine them with the chicken in the end. I like to eat this chicken wrapped in a piece of naan or roti, or in lettuce cups.
Course | Main Course |
Cuisine | Indian |
Difficulty | Medium |
Browse Category | Poultry |
Duration | 30-60 min |
Diet | Gluten Free |
Cooking Technique | Pressure Cook, Sauté |
Main Ingredient | Chicken Thighs, Peanuts |
Prep Time | 15 minutes |
Cook Time | 17 minutes |
Servings |
6 servings
|
Ingredients
- 3 tbsp vegetable oil divided
- 1 cup raw peanuts
- 3 dried red chiles
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 10 curry leaves torn into pieces
- 2 tsp kosher salt divided
- 2 tbsp tamarind concentrate
- Water
- 2 onions diced
- 1 tbsp Ginger minced
- 1 tbsp garlic minced
- 1 lbs chicken thighs cut into
1 inch pieces
Ingredients
|
Instructions
- Using the Sauté function on High, heat
1 tablespoon oil in the inner pot for about 1 minute, until shimmering. Add the peanuts and cook for 1 minute, stirring frequently, until fragrant. Add the chilies, cumin seeds, coriander seeds and curry leaves; cook for 1 minute, until fragrant. Transfer the nuts and spices to a blender and let cool slightly. Remove1/4 cup of the peanut mixture and set aside until step 4. Add1 teaspoon salt and the tamarind concentrate to the blender; blend on high speed until smooth, adding1 tablespoon water if needed to help the mixture blend. - Using the Sauté function on High, heat
2 tablespoons oil in the inner pot for about 1 minute, until shimmering. Add the onions and cook for about 4 minutes, stirring occasionally, until softened. Add the ginger and garlic; cook for about 1 minute, until fragrant. - Stir in the chicken,
1/2 cup water, peanut chutney and remaining1 teaspoon salt. Secure the lid and cook on high pressure for 8 minutes. - Once the cooking is complete, let the pressure release naturally for 10 minutes, then quick-release the remaining pressure. Transfer the curry to a platter. Pour the reserved peanuts and spices over the chicken and serve.
The Complete Indian IP Cookbook by Chandra Ram
All recipes by : The Complete Indian IP Cookbook by Chandra Ram
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