Pressure Cooker Coconut Curry Chicken

cooking.nytimes.com

Ivan's Mom

3 to 4 ripe tomatoes, halved through their equators

3 tablespoons ghee, unsalted butter or safflower oil

3 tablespoons virgin coconut oil

2 cups finely chopped onions

6 garlic cloves, grated on a Microplane or minced

2 tablespoons grated peeled fresh ginger

1 teaspoon cumin seeds

1 3-inch cinnamon stick or ½ teaspoon ground cinnamon

8 cardamom pods, lightly crushed with the flat side of a knife, or 1 teaspoon ground cardamom

2 teaspoons ground coriander

1 tablespoon kosher salt

1 teaspoon ground turmeric

¼ teaspoon crushed red pepper flakes

¼ teaspoon black pepper

2 ½ pounds boneless, skinless chicken thighs, cut into 1-inch chunks

1 to 2 teaspoons garam masala, to taste

½ cup canned unsweetened coconut milk

Cooked basmati rice, for serving (optional)

Plain yogurt, for serving (optional)

3 tablespoons finely chopped fresh cilantro, for garnish

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer