Simple Chicken Massaman Curry in a Pressure Cooker
Servings: 4
Calories:
Ingredients
- 1 tbsp oil vegetable, olive or coconut
- 1 onion sliced
- 2 cloves garlic minced or 1/2 tsp garlic powder
- 1 inch piece of ginger grated or 1 tsp ground ginger
- 100 g massaman curry paste
- 1 kg boneless skinless chicken thighs (cut into large chunks)
- 2 x 400ml coconut milk full-fat for the best flavor
- 400 g new potatoes sliced in half (or any waxy variety that won’t fall apart)
- 1 cinnamon stick or 1 tsp ground ginger
- 1 tbsp peanut butter
- 1 tsp fish sauce optional
- 1 tbsp brown sugar
- 2 tbsp lime juice
- 2 tbsp roasted peanuts for garnish
- Fresh coriander chopped, for garnish
Instructions
- Set the pressure cooker to Sauté mode and add the oil. Once hot, add the sliced onion. Sauté for 2-3 minutes until softened and fragrant.
- Add the massaman curry paste and stir well, cooking for 1-2 minutes to release its flavours.
- Add the chicken thighs, stirring to coat them in the paste. Pour in the coconut milk and stir in the peanut butter. Add the potatoes, cinnamon, garlic, sugar, lime juice and fish sauce.
- Secure the lid, set the valve to Seal, and select Pressure Cook on High for 5 minutes. Once finished carefully perform a quick release.
- Open the lid, remove the cinnamon stick (if you used one). If the curry is too thin, switch to Sauté mode and simmer for a few minutes until it thickens to your liking.
- Spoon the curry over steamed rice and garnish with crushed roasted peanuts, fresh coriander (optional).
