TIKKA TASTING
Matchitwith dry Riesling
The pressure cooker is making a comeback, with new designs and without some of the nervousness that accompanied older models. The advent of Instant Pot has also helped revive this method, one that makes quick work of tough cuts of meat and even not-so-tough ones. The chicken thighs in this recipe from Master the Electric Pressure Cooker, by Marci Buttars and Cami Graham, are cooked under pressure for a mere nine minutes. 2 tsp (10 mL) oil
1 cup (250 mL) diced onion 1 jalapeno, minced, membrane and seeds removed for less spice 3 garlic cloves, minced 1-inch (2.5 cm) piece of fresh ginger, grated 28-ounce (796 mL) can tomato puree
Juice of 1 lemon
11/2 tbsp (22.5 mL) garam masala
2 tsp (10 mL) smoked paprika 1/2 tsp (2.5 mL) cayenne pepper ¼ tsp (1 mL) turmeric
1/2 tsp (2.5 mL) curry powder 2 tsp (10 mL) kosher salt 11/2 lb (680 g) boneless, skinless chicken thighs
1/2-1 cup (125-250 mL) light coconut milk
Salt and pepper
1. Select saute on the pressure cooker and add oil. When hot, add onions, jalapeno, garlic, and ginger; saute until soft, about 4 minutes. Add tomato puree, lemon juice, garam masala, paprika, cayenne pepper, turmeric, curry powder, and salt; whisk to combine. Add chicken thighs and toss to coat. Secure lid and turn pressure release knob to a sealed position. Cook at high pressure for 9 minutes. When cooking is complete, use a natural release for 10 minutes and then release any remaining pressure. Remove chicken with a slotted spoon and place on a cutting board. Shred or cut chicken into bite-sized pieces. Cover with foil to keep warm.
2. Pour coconut milk into the pot with the sauce and blend with an immersion blender right in the pot until very smooth. Add chicken back into sauce and stir to combine. Season with salt and pepper.
3. Garnish with Greek yogurt, cashews, and chopped cilantro.
Makes: 4 servings