Pressure Cooker “Pakistani Chicken”
As an undergrad I ran with a group of mostly Indian and Pakistani students. My Pakistani friends once cooked a chicken dish for me that I've spent the last ten years trying to recreate. Though I don't know if the ingredients are the same, I know I've mastered the flavor. This is it. Please try it and let me know what you think.
Incidentally, though I've lost touch with him, I want to say here that the importance of this recipe to me has everything to do with how much I miss my friend, Mo Khan. So I cook it with much love, in honor of a dear friend. Be sure you add love, too. :)
Ingredients:
1 white onion
½ tsp anise seed
3 or 4 chicken breasts, but into rectangular chunks
6 cloves garlic, chopped
2-3 limes (depends on how much tang you like)
1 good dribble of Kikkoman soy sauce, 2 if you like lots of salt
1 and ½ tbsp wine vinegar, white or red
2 tsp paprika
4 tbsp curry, whatever kind you have handy
1 fresh, chopped jalapeno
½ bunch of chopped green onions (the green part)
handful of fresh cilantro, not chopped - it wraps around the pieces of chicken nicely
½ handful of fresh parsley
chopped mushrooms optional, but a nice addition (not in the original dish)
Serve with rice.
Directions:
Do all cutting and chopping first, so you don’t overcook chicken before pressure cooking.
Okay, now that you’ve done all chopping, saute onions and anise seed until onions go translucent. Sear chicken and transfer to pressure cooker. Continue sauté in cooker, throwing in onion/anise mix, 6 garlic cloves, juice and pulp of limes, soy sauce, wine vinegar, paprika, curry, jalapeno, scallions, cumin, cilantro, parsley, and any other ingredients I've forgotten from the list above. Cover with just enough water to sauce, not soup, and pressure cook on high for 15 minutes.
Hint: Don’t start cooking rice until the fifteen cooking minutes expire. Leave lid on cooker, without using pressure release valve, while rice cooks. The extra fifteen minutes under pressure, but without heat, will make the chicken especially tender. Serve over rice.
Incidentally, though I've lost touch with him, I want to say here that the importance of this recipe to me has everything to do with how much I miss my friend, Mo Khan. So I cook it with much love, in honor of a dear friend. Be sure you add love, too. :)
Ingredients:
1 white onion
½ tsp anise seed
3 or 4 chicken breasts, but into rectangular chunks
6 cloves garlic, chopped
2-3 limes (depends on how much tang you like)
1 good dribble of Kikkoman soy sauce, 2 if you like lots of salt
1 and ½ tbsp wine vinegar, white or red
2 tsp paprika
4 tbsp curry, whatever kind you have handy
1 fresh, chopped jalapeno
½ bunch of chopped green onions (the green part)
handful of fresh cilantro, not chopped - it wraps around the pieces of chicken nicely
½ handful of fresh parsley
chopped mushrooms optional, but a nice addition (not in the original dish)
Serve with rice.
Directions:
Do all cutting and chopping first, so you don’t overcook chicken before pressure cooking.
Okay, now that you’ve done all chopping, saute onions and anise seed until onions go translucent. Sear chicken and transfer to pressure cooker. Continue sauté in cooker, throwing in onion/anise mix, 6 garlic cloves, juice and pulp of limes, soy sauce, wine vinegar, paprika, curry, jalapeno, scallions, cumin, cilantro, parsley, and any other ingredients I've forgotten from the list above. Cover with just enough water to sauce, not soup, and pressure cook on high for 15 minutes.
Hint: Don’t start cooking rice until the fifteen cooking minutes expire. Leave lid on cooker, without using pressure release valve, while rice cooks. The extra fifteen minutes under pressure, but without heat, will make the chicken especially tender. Serve over rice.