NATURAL RELEASE / GLUTEN-FREE / FREEZES WELL
Garlic Lovers’ Chicken Curry
6 servings
If you’re a fan of garlic, you know why you’re here. But if you’re a fan of sweeter curries, you’ve also come to the right place. There are so many onions (and then wine, plus raisins) that the curry’s overall finish is a good balance between those sweet flavors and the heady aroma from all that garlic.
This curry cooks for a shorter amount of time but with a natural release. We changed the pressure-release method because of the amount of (natural) sugar in the recipe. There’s now less chance of sputtering. Plus, the immediate, rapid boil of a quick release would turn the raisins to mush.
1 tablespoon distilled white vinegar
6 medium garlic cloves, peeled and minced (2 tablespoons)
1 tablespoon minced peeled fresh ginger
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon dried ground cayenne
½ teaspoon dried ground mustard
½ teaspoon table salt
¼ teaspoon ground cloves
4 tablespoons (½ stick) butter, cut into pieces
3 medium yellow onions, chopped (3 cups)
¼ cup golden raisins
2½ pounds large boneless skinless chicken thighs (6 to 8 thighs), cut in half and trimmed of any large hunks of fat
1 cup chicken broth
¼ cup sweet white wine, such as a Riesling, or unsweetened apple juice
1. Mash the vinegar, garlic, ginger, coriander, cumin, cayenne, ground mustard, salt, and cloves in a small bowl into a paste. Set aside.
2.
Press the button for: SAUTÉ
Set it for: MEDIUM, NORMAL, or CUSTOM 300°F
Set the time for: 15 minutes
If necessary, press: START
3. Melt the butter in a 6-quart cooker. Add the onions and cook, stirring often, until softened, about 10 minutes. Stir in the garlic paste and the raisins; cook, stirring all the while, until fragrant, about 1 minute.
4. Add the chicken and stir well to coat in the spices and liquid. Pour in the broth and scrape up any browned bits on the pot’s bottom. Turn off the SAUTÉ function and stir in the wine. Lock the lid onto the pot.
5.
Set the machine for: PRESSURE COOK
Set the level for: MAX
The valve must be: 
Set the time for: 7 minutes with the KEEP WARM setting off
If necessary, press: START
Set the machine for: MEAT/STEW, PRESSURE COOK, or MANUAL
Set the level for: HIGH
The valve must be: Closed
Set the time for: 10 minutes with the KEEP WARM setting off
If necessary, press: START
6. When the machine has finished cooking, turn it off and let its pressure return to normal naturally, about 20 minutes. Unlatch the lid and open the cooker. Stir well before serving.