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Milk Street Recipe
Instant Pot

Indian Chicken and Cilantro Stew

FAST: 1 hour
Slow: 3¾ to 4¾ hours 30 minutes active

Indian Chicken and Cilantro Stew

For this multicooker version of chicken cafreal, a spicy green curry from the coastal Indian state of Goa, we make an aromatic cilantro puree and use half of it as a marinade for boneless chicken thighs and add the remaining half after cooking is complete so the flavors and color remain fresh and vibrant. Coconut milk tempers the mild heat of the jalapeños and gives the sauce richness and body. If you’re a fan of spiciness, leave the seeds in one or both of the chilies. We shred the chicken after cooking so each bite is deeply flavored. Serve the stew with basmati rice or warmed naan.

Ingredients
  • 3

    cups lightly packed fresh cilantro leaves and tender stems, roughly chopped, plus cilantro leaves, to serve

  • 2

    inch piece fresh ginger (about 1½ ounces), peeled and cut into 4 pieces

Directions
  1. 01
    In a blender, combine the cilantro, ginger, garlic, jalapeños, scallions, coriander, 1 teaspoon salt, ½ teaspoon pepper and ½ cup water. Blend until smooth, about 30 seconds. Add the chicken and half the puree to a 6-quart Instant Pot. Toss to coat, then let stand for 15 minutes. Meanwhile, transfer the remaining puree to a small bowl; set aside at room temperature if pressure cooking or cover and refrigerate if slow cooking. Stir another ½ cup water and the sugar into the chicken mixture, then distribute in an even layer.
indian-chicken-cilantro-stew-fast-slow

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