Pressure Cooker Curry Chicken Thighs Recipe

2017-05-31
  • Yield : 4-6 serving plates
  • Servings : 4-6
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m

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Nutritional Info

This information is per serving.

  • Calories

    340
  • Protein

    28.5 g
  • Carbohydrate

    17.9 g
  • Fat

    4.9 g
  • Cholesterol

    65.7 mg
  • Sodium

    274 mg

Pressure cooker curry chicken thighs recipe. Chicken thighs with Thai red curry paste cooked in a pressure cooker.Very easy and tasty recipe!

Make your own Red Curry Paste. To make this spicy paste you need to use the following ingredients:

2 dried Mexican red chilies

trimmed lemongrass

4 garlic cloves, peeled and quartered

1 tablespoon 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 a food processor.

Add remaining ingredients. Cover food processor and process until a grainy paste.

Place red curry paste in a small bowl or plastic container.

Cover and refrigerate for up to one week.

Pressure Cooker Curry Chicken Thighs Recipe

Ingredients

  • 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) bone-in and skin-on chicken thighs, trimmed
  • 1 ½ tablespoons light brown sugar

Method

Step 1

In a small mixing bowl, combine red curry paste, tomato paste, ginger, and smoked paprika. Using a fork, mash well and set aside.

Step 2

In a pressure cooker, heat vegetable oil over medium-high heat. Add onions and cook, stirring often, until softened (for about 5 minutes).

Step 3

Add spice mixture and cook, stirring, for a further 1 minute. Add chicken thighs and stir until coated in red curry paste.

Step 4

Pour in chicken broth and stir well.

Step 5

Cover the 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.

Step 6

Open the pressure cooker, using a Quick Release Method. Using tongs, transfer cooked chicken thighs to a large serving plate, reserving red curry sauce.

Step 7

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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