Peanut Chutney Chicken


It all started when…

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.

6 servings 

1/4 cup (60 mL) vegetable oil, divided                

1 cup (250 mL) raw peanuts          

3 dried red chiles

1 tablespoon (15 mL) cumin seeds         

1 tablespoon (15 mL) coriander seeds

10 curry leaves, torn into pieces  

2 teaspoons (10 mL) kosher salt, divided          

2 tablespoons (30 mL) tamarind concentrate   

2 onions, diced

1 tablespoon (15 mL) minced ginger       

1 tablespoon (15 mL) minced garlic        

1 pound (500 g) chicken thighs, cut into 1-inch (5 cm) pieces

1/2 cup (125 mL) water       

1. Using the Sauté function on High, heat 1 tablespoon (15 mL) 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 (60 mL) of the peanut mixture and set aside. Add 1 teaspoon (5 mL) salt and the tamarind concentrate; blend on high speed until smooth, adding a tablespoon (15 mL) water if needed to help the mixture blend.

2. Using the Sauté function on High, heat 2 tablespoons (30 mL) 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, water, peanut chutney and remaining 1 teaspoon (5 mL) 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.