Here’s the latest iteration of one of my favorite recipes which is for chicken curry. I’ve slowly modified various ingredients and cooking conditions over time. Currently I’m using a pressure cooker.
7 chicken tenders, or ~500gm
65 grams black chana
65 grams dal. This could be toor dal, chana dal, moong dal, etc.
65 grams coarse corn grits
85 grams barley
One coarsely diced onion. Currently I favor purple onion.
300 ml water
10 grams MSG
2 grams turmeric
1 & 1/2 tsp salt ~12 grams
1/2 tsp fenugreek ~3 grams
1/2 tsp whole cumin ~2 grams
1/2 tsp coriander seed ~ 1 gram
1/2 tsp red pepper flakes ~ 1 gram
1/2 tsp black pepper corns
dash asafoetida ~1 gram
160 grams peanut butter
500 – 1000 ml coconut milk
Soak black chana, dal, and corn grits in water overnight. Allow chicken tenders to defrost in the refrigerator. Rinse soaked legumes and corn in a colander and add to pressure cooker along with diced onion, chicken, barley, and water. Pressure cook for 25 minutes. At the end of the cooking cycle break apart chicken using a rigid wood or plastic utensil. I prefer the texture of shredded chicken to that of diced chicken, so this is somewhat a matter of personal preference. Add peanut butter and spices. I use whole spices ground with a small coffee grinder. Add coconut milk to desired consistence. Mix thoroughly. Allow the “keep warm” heating function of the pressure cooker to act as a slow-cooker and cook the curry for several hours before eating. The onion and dal will naturally cook into a purée, thickening the mixture. Stir periodically and add additional coconut milk as needed.
I add the peanut butter, coconut milk, and spices AFTER pressure cooking, as coconut milk will curdle somewhat. I see no need to pressure cook spices or peanut butter.