Pressure Cooker Curry Chicken Thighs Recipe2017-05-31
- Yield : 4-6 serving plates
- Servings : 4-6
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 25m
Make your own Red Curry Paste. To make this spicy paste you need to use the following ingredients:
2 dried Mexican red chilies
4 garlic cloves,peeled and quartered
1 tablespoons finely grated lemon zest
1 teaspoon ground coriander
1 teaspoon ground cumin
1 green cardamom pod
Heat nonstick skillet over medium-high heat. Add 2 dried Mexican red chilies and toast in a dry hot skillet until aromatic.
Turn heat off and transfer toasted chilies to a large bowl.
Pour boiling water over to cover toasted chilies completely.Soak for 20 minutes.
Drain well.Place soaked and drained chilies in food processor.
Add remaining ingredients. Cover food processor and process until grainy paste.
Place red curry paste in small bowl or plastic container.
Cover and refrigerate for up to one week.
Pressure Cooker Curry Chicken Thighs Recipe
- 1 tablespoon Thai red curry paste
- 1 tablespoon tomato paste
- 1 tablespoon minced fresh ginger
- 1 tablespoon smoked paprika
- 3 tablespoons vegetable oil
- 2 medium red onions,peeled,halved and sliced into thin half-moons
- 2 ½ pounds (1.44 kg) boneless and skinless chicken thighs,trimmed
- 1 ½ tablespoons light brown sugar
In a small mixing bowl,combine red curry paste,tomato paste,ginger, and smoked paprika. Using a fork,mash well and set aside.
In a pressure cooker,heat vegetable oil over medium-high heat. Add onions and cook,stirring often,until softened (for about 5 minutes).
Add spicy mixture and cook,stirring,for a further 1 minute. Add chicken thighs and stir until coated in red curry paste.
Pour in chicken broth and sir well.
Cover pressure cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure,reduce heat to low. Set timer to cook for 15 minutes.
Open pressure cooker,using a Quick Release Method. Using a tongs,transfer cooked chicken thighs to a large serving plates,reserving red curry sauce.
Stir in brown sugar. Stirring,bring sauce to a simmer.Cook until reduced by half (for 3-5 minutes). Pour sauce over chicken. Serve hot.
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This information is per serving.