Peanut Chutney Chicken

By: Chandra Ram

Peanut Chutney Chicken
cuisine icon Cuisine
Indian
cuisine icon Course
Main Course
cuisine icon Difficulty
Medium
cuisine icon Duration
30-60 min
cuisine icon Diet
Gluten Free
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
30-60 min, 6 servings, Chandra Ram, chicken thighs, contributed, cook 17 min, coriander seeds, cumin seeds, curry leaves, dried red chiles, garlic, ginger, gluten free, indian, kosher salt, main course, medium, onions, prep 15 min, pressure cook, raw peanuts, sauté, tamarind concentrate, vegetable oil, water

prep icon Prep Time
15 min
cook icon Cook Time
17 min

serving icon Servings
6 servings
Ingredients
  • 3 tbsp vegetable oil
  • 1 cup raw peanuts
  • 3 dried red chiles
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 10 curry leaves
  • 2 tsp kosher salt
  • 2 tbsp tamarind concentrate
  • Water
  • 2 onions
  • 1 tbsp Ginger
  • 1 tbsp garlic
  • 1 lbs chicken thighs
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. Remove 1/4 cup of the peanut mixture and set aside until step 4. Add 1 teaspoon salt and the tamarind concentrate to the blender; blend on high speed until smooth, adding 1 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 remaining 1 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.
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