Due to international influence from Portuguese, British, Dutch, and other European traders in the early days of spice trading, the Nigerian food culture of today incorporates spices such as thyme, turmeric, ginger, nutmeg, cloves, and including habanero and scotch bonnet peppers into their cooking.
Read More Here About Cooking With Chilies
Cashews lend their creamy texture and subtle sweetness to a Nigerian dish they are used in.
They are used to thicken broths and infuse it with a rich, nutty essence, as they do with this spicy braised chicken recipe.
Coconut milk is added as well and the combination of both the coconut and cashews gives the sauce a delicious mouth watering flavor.
Learn More Here – The Truth About Cashews
Chicken thigh meat is a wonderful choice to use in this Nigerian inspired dish, as it stays moist and absorbs the flavors it is cooked in.
Instant Pot – Spicy Braised Chicken With Coconut Milk Turmeric & Cashews
3 tablespoons avocado oil
1 medium yellow onion, halved and thinly sliced
Himalayan salt
2 tablespoons tomato paste
1 tablespoon ground ginger
2 teaspoons ground turmeric
14½ ounce can diced tomatoes
⅓ cup coconut milk
⅓ cup cashews, roasted, finely chopped
2 habanero chilies *See Cook’s Notes
3 pounds chicken thighs, bone-in, skin removed and discarded
Fresh cilantro, chopped (for garnishing)
Lime wedges, to serve
On a 6-quart Instant Pot, select Normal/Medium Sauté. Add the oil and heat until shimmering. Add the onion and 1½ teaspoons salt, then cook, stirring occasionally, until lightly browned, 7 to 10 minutes.
Next, add the tomato paste, ginger and turmeric, then cook, stirring, until fragrant, about 30 seconds.
Cook’s Notes
The habanero chilies are added whole. While cooking they will add a very small amount of spiciness but not searing heat.
If you want the sauce spicy, cut one, or both, of the chilies in half, keeping the seeds, but make sure to remove the chilies before serving.
Press Cancel, then stir in the canned tomatoes with the juice, the coconut milk, cashews, habanero chilies and ⅓ cup water, scraping up any browned bits. Nestle the chicken in an even layer, slightly overlapping the pieces, if needed.
Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 10 minutes.
When pressure cooking is complete, allow the pressure to reduce naturally, then release any remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.
Using tongs, transfer the chicken to a serving dish and tent with foil. Remove and discard the chilies.
Select Normal/Medium Sauté and bring to a simmer, stirring often to prevent scorching, until the sauce is thick and creamy, about 15 minutes. Press Cancel to turn off the pot. Taste and season with salt.
Using potholders, carefully remove the insert from the housing and pour the sauce over the chicken.
Sprinkle with cilantro and serve over rice with lime wedges.
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Layers of wonderful flavors in this dish. Thanks for sharing 🤓👍🏼🍻