Ingredients
For preparing the chicken:
1 kg pierna y muslo con hueso sin piel
2 tsp salt
2 tsp Kashmiri chili powder
1 tsp turmeric powder
For the gravy:
3 tbsp oil
1 large onion, finely chopped
4 chile arbol verde, slit lengthwise
1 handful minced ginger and garlic
1 large tomato, finely chopped
2 tbsp tomato paste, doppio concentrato
2 cups beans, cut into 2" pieces
1 tsp cumin powder
2 tsp coriander powder
1/2 tsp turmeric powder
1 tsp red chili powder
1 can coconut milk
1 lemon
3/4 cup coriander leaves, chopped
Method:
Coat the chicken with a mixture of the salt, Kashmiri red chili powder, and turmeric. Set aside while you prepare the gravy.
Set the Instant Pot to sauté mode. When hot, add the oil. Add onion and fry till soft. Add green chilies and fry until the onions start to brown. Add ginger and garlic and stir for a couple of minutes. Add tomatoes and cook until they are soft. Add tomato paste and cook until well integrated. If it sticks to the bottom, add water to deglase and continue cooking. Add the turmeric, chili, cumin, and coriander powders and mix well. Cook until the oil starts to separate, or about 8 min. Halfway through, add the beans and stir well. Add the chicken pieces and coat well. Cook for a couple of minutes and then add 1 cup of water. Pressure cook for 13 min and with 10 min natural release after which you can do a manual release. Uncover, turn to sauté mode (low) and cook until the liquid thickens. Add 1 can of coconut milk and juice from one whole lemon. Stir well and cook for a few minutes. Do not let the coconut milk boil. Check for salt, garnish with chopped coriander leaves. Serve on rice.
Author: Shrinkingsodacan
