COCONUT CURRY CHICKEN SOURCE NYT COOKING / MELISSA CLARK SERVINGS 4 TIME 15M / 45M / 1H DIFFICULTY ★ ★ ★ ☆ ☆ ATTRIBUTES M DF GF DESIGNER D. TUROWSKI ARCHITECTURE: BOWL (SIDE PROFILE CROSS-SECTION) METHOD: PRESSURE COOKER FOODPRINT | REV A SHOPPING LIST PROTEIN CHICKEN THIGHS ............. 2.5 LB (BONE-IN, SKIN-ON) AROMATICS ONION ...................... 1 LARGE GARLIC ..................... 4 CLOVES GINGER ..................... 2 IN PIECE TOMATOES ................... 2 (OR 14OZ CAN) SPICE RACK CURRY POWDER ............... 2 TBSP TURMERIC ................... 1 TSP CUMIN ...................... 1 TSP CORIANDER .................. 1 TSP CAYENNE .................... 1/2 TSP SALT + PEPPER .............. TO TASTE LIQUID COCONUT MILK ............... 13.5 OZ CAN (FULL-FAT) CHICKEN BROTH .............. 1/2 CUP FISH SAUCE ................. 1 TBSP LIME JUICE ................. 2 TBSP GHEE / COCONUT OIL ......... 2 TBSP GARNISH CILANTRO ................... FRESH RICE ....................... FOR SERVING CROSS-SECTION VIEW RICE BED STEAMED JASMINE / BASMATI CURRY SAUCE COCONUT + TOMATO BASE CHICKEN THIGH BONE-IN, PRESSURE COOKED COCONUT MILK SWIRL FULL-FAT, 13.5 OZ CILANTRO FRESH LEAVES, TORN LIME WEDGE FRESH SQUEEZED, 2 TBSP ~10 IN NOTES • USE NATURAL RELEASE TO PREVENT TOUGH CHICKEN • SEAR IN BATCHES — DO NOT CROWD THE POT • BLOOM SPICES UNTIL FRAGRANT, NOT BURNT • SHAKE COCONUT MILK CAN WELL BEFORE OPENING • ADD FISH SAUCE + LIME AFTER PRESSURE RELEASE • SCRAPE FOND THOROUGHLY — FLAVOR BASE MODIFICATIONS VEGAN: SWAP CHICKEN → CHICKPEAS + SWEET POTATO ADD-IN: DICED POTATO OR CAULIFLOWER FLORETS METHOD: INSTANT POT — SAME SETTINGS, SEAL VALVE HEAT: ADD SERRANO PEPPER OR INCREASE CAYENNE PAIRINGS BASMATI RICE FLUFFY, LONG-GRAIN NAAN BREAD GARLIC OR PLAIN, WARMED MANGO CHUTNEY SWEET CONTRAST TO SPICE CUCUMBER RAITA YOGURT + CUCUMBER, COOLING PICKLED RED ONION ACID + CRUNCH PROCESS FLOW PREP COOK ASSEMBLY DONE 01 SEASON CHICKEN SALT + PEPPER · BOTH SIDES PREP 02 SEAR CHICKEN SKIN-DOWN · 4 MIN PER SIDE COOK 03 SAUTE AROMATICS ONION 3 MIN → GARLIC + GINGER 1 MIN COOK 04 BLOOM SPICES 30 SEC · FRAGRANT · DO NOT BURN COOK 05 ADD TOMATOES SCRAPE FOND · DEGLAZE COOK 06 ADD LIQUIDS COCONUT MILK + CHICKEN BROTH PREP 07 PRESSURE COOK 12 MIN · HIGH PRESSURE · SEALED COOK ! 08 NATURAL RELEASE 10 MIN · DO NOT QUICK RELEASE REST 09 FINISH SAUCE FISH SAUCE + LIME JUICE · STIR COOK 10 PLATE OVER RICE LADLE CURRY OVER STEAMED RICE ASSEMBLY 11 GARNISH + SERVE CILANTRO · LIME WEDGE · ENJOY DONE ~2 MIN ~8 MIN ~4 MIN ~30 SEC ~2 MIN ~1 MIN 12 MIN 10 MIN ~2 MIN ~2 MIN ~1 MIN SEALED PHASE HIGH PRESSURE ~15 PSI KEY PARAMETERS SEAR TEMP: MEDIUM-HIGH · GHEE SHIMMERING PRESSURE: HIGH (10-15 PSI) · 12 MIN INTERNAL: CHICKEN 165°F / 74°C MINIMUM RELEASE: NATURAL 10 MIN → QUICK RELEASE REMAINING DRAWING FOODPRINT REVISION REV A SCALE NOT TO SCALE METHOD PRESSURE COOKER DESIGNER D. TUROWSKI FP-004