I was so excited to discover The Great Big Pressure Cooker Book: 500 Easy Recipes for Every Machine, Both Stovetop and Electric by Bruce Weinstein and Mark Scarborough that when I found out about it, I wrote them immediately for a copy to review!
Please note that even though this dish was made in a pressure cooker you can make this on your stovetop. Just follow the recipe and let it simmer for 40-60 minutes, until the chicken is tender.
The Cookbook & Cooking Class
I signed up for their class Make The Most Of Your Pressure Cooker at Craftsy for my birthday. I really want to take my Instant Pot as far as I can and they even BAKE with pressure cookers!
Bruce Weinstein and Mark Scarborough are a great cooking team and I love that they take moments in the class to stop, talk and taste test together. I also appreciate that they discuss not only the quality of food but how much it costs to get to that level of flavour and is it worth the financial investment.
The cookbook arrived and I immediately became completely immersed in it, trying to find the best first recipe to put through my test kitchen. Last Saturday night I shared the process live via Instagram and what a hit this recipe from their cookbook was!
You will need 1 tbsp packed Thai Curry paste, 1 tbsp tomato paste (I was a little generous with mine, LOL), 1 tbsp minced fresh ginger, 1 tbsp smoked paprika, 3 tbsp canola or veggie oil, 2 medium red onions halved and sliced into thin half-moons, 2 1/2 lb boneless, skinless trimmed chicken thighs, 3/4 cup chicken broth and 1 1/2 tbsp packed light brown sugar.
Use a fork to mash the red curry paste, tomato paste, ginger and smoked paprika in a small bowl until you have a thick paste.
Heat oil on the sauté setting and add the onions. Cook, stirring often, until softened. About 5 minutes.
I made the sauce as directed but only had half the meat. I was wary of cooking all that chicken in case we did not like it. Also, I decided to season the meat directly since there was no seasoning mentioned in the recipe.
Add the spice paste and cook for one minute, stirring constantly.
Add the chicken.
Stir until well coated.
Pour in broth and stir well.
Lock lid onto pot. I selected the poultry setting for 15 minutes.
Use the quick-release method to bring pressure back to normal.
Transfer chicken to a plate.
Put the sauté setting back on and add the brown sugar. Bring to a simmer. Stir often until sauce is reduced by half. This only took four minutes.
Pour sauce on top of chicken.
Delicious! Absolutely wonderful. The meat was so tender. Reg, who normally does not like chicken thighs, loved this dish too. Tasty, saucy and so easy… I will make this again!
I had lots of sauce left over so if I did make it with the whole 2 1/2 lbs of chicken thighs there would have been enough which gets extra kudos from me. Nothing worse than not enough sauce!
I give this recipe four out a half out of five wooden spoons.