Peanut Chutney Chicken

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.

Cuisine

Indian

Course

Main Course

Difficulty

Medium

Duration

30-60 min

Diet

Gluten Free

Cooking Technique

Pressure Cook, Sauté

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 Time

15 min

Cook Time

17 min

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.

Previous Next