Peanut Chutney Chicken
By :The Complete Indian IP Cookbook by Chandra Ram
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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.
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Course Main Course
Cuisine Indian
Difficulty Medium
Browse Category Poultry
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Chicken Thighs, Peanuts
Prep Time 15 minutes
Cook Time 17 minutes
Servings
6 servings
Ingredients
  • 3 tbsp vegetable oil divided
  • 1 cup raw peanuts
  • 3 dried red chiles
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 10 curry leaves torn into pieces
  • 2 tsp kosher salt divided
  • 2 tbsp tamarind concentrate
  • Water
  • 2 onions diced
  • 1 tbsp Ginger minced
  • 1 tbsp garlic minced
  • 1 lbs chicken thighs cut into 1 inch pieces
Course Main Course
Cuisine Indian
Difficulty Medium
Browse Category Poultry
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Chicken Thighs, Peanuts
Prep Time 15 minutes
Cook Time 17 minutes
Servings
6 servings
Ingredients
  • 3 tbsp vegetable oil divided
  • 1 cup raw peanuts
  • 3 dried red chiles
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 10 curry leaves torn into pieces
  • 2 tsp kosher salt divided
  • 2 tbsp tamarind concentrate
  • Water
  • 2 onions diced
  • 1 tbsp Ginger minced
  • 1 tbsp garlic minced
  • 1 lbs chicken thighs cut into 1 inch pieces
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Rating: 0
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Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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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