Pressure Cooker Curry Chicken Thighs Recipe

2021-05-31
  • Yield: 6
  • Servings: 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
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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

Heat the vegetable oil in an electric instant pot turned to the sauté mode. 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 the machine to cook at high pressure. Set the timer to cook for 18 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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