How you doin’? How would you like to spend a weekend in India? Oops, so sorry that kind of travel is impossible during the worldwide pandemic. But here is the next best thing… my Instant Pot Peanut Chicken Curry recipe.
There are so many bad curries out there (almost as many as crappy Indian restaurants). Some recipes are lacking in the layers of flavors leaving a non-descript curry flavor; others are so overpowering it’s like licking the cap of the spice bottle. Some recipes just use a mono-flavored curry powder that doesn’t bring out the layering of a mix of spice and herbs. A good curry should have many different spices, i.e. turmeric, coriander, cumin, garlic, black pepper, fenugreek, cinnamon, fennel, nutmeg, white pepper, cayenne, cilantro, cloves, cardamom and ginger.
There are some recipes that suggest that you put your final curry over a bed of rice. They don’t tell you what kind of rice to use. Please don’t use Uncle Ben’s—that’s okay for some things. For this recipe, use a good long-grain rice with a slightly floral aroma and a soft, sticky texture, like Jasmine or Basmati rice. Plan your cook time accordingly so you can rinse and soak the rice for at least 30 minutes before cooking.
Prep time: 35 minutes
Cook time: 30 minutes / rice and curry can cook concurrently
Yield: 4 to 6 servings
For the rice
2 cups jasmine rice, rinsed and soaked
For the curry
4 tablespoons peanut oil, divided
1-pound boneless, skinless chicken breasts, cut into 1” cubes
1 cup yellow onion, minced
3 small Yukon gold potatoes, diced into 1-inch cubes
2 tablespoons fresh ginger, grated
5 garlic cloves, minced
2 teaspoons ground coriander
2-1/2 tablespoons curry powder (I prefer Penzeys’ Curry Powder)
1/2 teaspoon crushed red pepper flakes
1 teaspoon kosher salt, to taste
1/2 teaspoon freshly-ground black pepper, to taste
1 10-oz. can Ro-Tel dice tomatoes and green chilies
3 tablespoons creamy peanut butter
1 14-oz. can coconut milk
2 tablespoons lime juice
1 tablespoon Thai fish sauce
2 tablespoons dark brown sugar packed
5 oz. spinach, room temperature (thawed and drained, if frozen)
For the garnish
6 tablespoons chopped roasted peanuts
6 tablespoons toasted sweetened coconut
6 tablespoons mango chutney
To make the rice
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