30-MINUTE CHICKEN & CHICKPEA MASALA - PRESSURE COOKER
Entered for safe-keeping, adapted from J. Kenji Lopez-Alt, Chief Creative Officer of Serious Eats. More at: http://www.seriouseats.com/recipes/2014/01/quick-easy-pressure-cooker-chicken-and-chickpea-masala.html. Kenji's tests said it did not matter if chicken was seared first, and there was no harm to adding the cream to the pot before pressure cooking. This will need at least a 6-quart pressure cooker; Kenji used an 8-quart pressure cooker for testing.
Provided by KateL
Categories Stew
Time 35m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Finely dice onion, garlic and ginger in food processor.
- Heat butter in a pressure cooker over medium-high heat ("sear" setting on an electric pressure cooker) until foaming subsides.
- Add onions, garlic, and ginger. Cook, stirring frequently, until pale brown, about 5 minutes.
- Add cumin, paprika, coriander, turmeric, cayenne pepper, and black pepper and cook, stirring frequently, until aromatic, about 30 seconds.
- Add crushed tomatoes and spinach. Cover and cook, stirring occasionally, until spinach is wilted, about 2 minutes.
- Add cream, drained chickpeas, 2 tablespoons lemon juice, 1/4 cup chopped fresh cilantro leaves, and chicken pieces. Stir to combine.
- Seal pressure cooker and cook on high pressure for 15 minutes.
- Release pressure as recommended in pressure cooker manual. Remove lid, and continue simmering until sauce is rich.
- Stir in remaining lemon juice and season with salt to taste.
- Serve immediately, garnished with remaining chopped cilantro leaves.
Nutrition Facts : Calories 845.5, Fat 59, SaturatedFat 22.3, Cholesterol 338.6, Sodium 375.9, Carbohydrate 11.4, Fiber 3.9, Sugar 2.2, Protein 66.7
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