{"id":9,"date":"2016-04-03T15:22:00","date_gmt":"2016-04-03T15:22:00","guid":{"rendered":"https:\/\/gobananaelaine.wordpress.com\/2016\/04\/03\/pressure-cooker-spicy-oxtail-and-chickpea-curry"},"modified":"2020-12-10T02:40:24","modified_gmt":"2020-12-10T02:40:24","slug":"pressure-cooker-spicy-oxtail-and-chickpea-curry","status":"publish","type":"post","link":"https:\/\/www.elainekwok.com\/lunchlainey\/2016\/04\/03\/pressure-cooker-spicy-oxtail-and-chickpea-curry\/","title":{"rendered":"Pressure Cooker Spicy Oxtail and Chickpea Curry"},"content":{"rendered":"<div class=\"separator\" style=\"clear:both;text-align:center;\"><a style=\"margin-left:1em;margin-right:1em;\" href=\"https:\/\/www.elainekwok.com\/lunchlainey\/wp-content\/uploads\/2016\/04\/277b5-oxtail-curry.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.elainekwok.com\/lunchlainey\/wp-content\/uploads\/2016\/04\/277b5-oxtail-curry.jpg?w=300\" width=\"400\" height=\"265\" border=\"0\" \/><\/a><\/div>\n<p>I just bought a <a href=\"https:\/\/www.amazon.ca\/gp\/product\/B0000CFH7X\/ref=oh_aui_detailpage_o01_s00?ie=UTF8&amp;psc=1\" target=\"_blank\" rel=\"noopener\">pressure cooker<\/a> and I LOVE IT. I&#8217;ve gone bonkers, trying out all sorts of recipes and even amending my own to suit it. Basically any recipe I have that requires simmering something for hours can go into the pressure cooker and simmer for 30 minutes.<\/p>\n<p>So. Oxtail curry. This usually takes hours to melt the collagen and get the tough meat meltingly tender. NOT TODAY.<\/p>\n<h3>Ingredients<\/h3>\n<p>&nbsp;<\/p>\n<ul>\n<li>0.75 kg ox tail -Try to buy them at 3&#8243; diameter or less. If there isn&#8217;t any, add 15 minutes to the cook time as it takes time to break it all down<\/li>\n<li>2 tbsp yellow curry powder<\/li>\n<li>1 bay leaf<\/li>\n<li>3\/4 cup coconut milk (see Ingredient Notes)<\/li>\n<li>2 cups chicken stock<\/li>\n<li>1 onion &#8211; diced<\/li>\n<li>4 cloves garlic &#8211; minced<\/li>\n<li>1 tbsp scotch bonnet flavoured hot sauce (optional, this WILL GET SPICY)<\/li>\n<li>1 can chickpeas &#8211; drained and rinsed<\/li>\n<li>1.5 tsp fish sauce (add more to taste)<\/li>\n<li>1\/2 tsp dried thyme<\/li>\n<li>Cooking oil<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>Let&#8217;s do it!<\/h3>\n<p>&nbsp;<\/p>\n<ol>\n<li>Put your pressure cooker on the stove on high heat. Heat up oil. Brown the oxtails on all sides.<\/li>\n<li>Add onions and cook until onions are soft. Stir often to keep everything from burning.<\/li>\n<li>Add garlic and spices. Cook for another 3 minutes.<\/li>\n<li>Add everything else.<\/li>\n<li>Close the pressure cooker and bring it to pressure. Bring heat down to medium-high (150\u00baC) for 40 minutes. (See note below)<\/li>\n<li>After 40 minutes, turn on the quick release and let the tasty smelling steam fill up your kitchen.<\/li>\n<li>Check on the dish. If it seems a bit too thin, simmer uncovered for a while until it thickens.<\/li>\n<li>Season with more fish sauce or hot sauce to your taste.<\/li>\n<li>Serve with rice or bread.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<h3>Lunch it up!<\/h3>\n<p>This is super easy to lunch up. When cooled, I took all the meat off the bones and packed the stew in a lunch container with the rice on top, so that it wouldn&#8217;t soak up the stew during the day and get all soggy. Heat it all up in the microwave and ruin all your coworker&#8217;s day with your incredibly fragrant lunch, while they&#8217;re all eating sad sandwiches or packaged salads.<\/p>\n<p><b>Note on the pressure cooker:<\/b> I use a combo of my\u00a0<a href=\"https:\/\/www.amazon.ca\/Salton-ID1350-Portable-Induction-Cooktop\/dp\/B016BJDWNU\/ref=sr_1_2?s=kitchen&amp;ie=UTF8&amp;qid=1459696667&amp;sr=1-2&amp;keywords=induction+cooktop+salton\" target=\"_blank\" rel=\"noopener\">induction cooktop<\/a>\u00a0and pressure cooker. The induction cooktop gives me say more control over the temperature than my electric stove, which goes on and off in order to keep the heat. If I tell the induction cooktop to do 150\u00baC, IT STAYS THERE. Induction cooktops are amazing, they boil water way faster than an electric range, making them my go-to for pasta.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I just bought a pressure cooker and I LOVE IT. I&#8217;ve gone bonkers, trying out all sorts of recipes and even amending my own to suit it. Basically any recipe I have that requires simmering something for hours can go into the pressure cooker and simmer for 30 minutes. So. Oxtail curry. This usually takes&#8230; <\/p>\n<div class=\"link-more\"><a href=\"https:\/\/www.elainekwok.com\/lunchlainey\/2016\/04\/03\/pressure-cooker-spicy-oxtail-and-chickpea-curry\/\">Read More<\/a><\/div>\n","protected":false},"author":1,"featured_media":10,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[166,43],"tags":[40,94,101],"class_list":["post-9","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-curry","category-main","tag-curry","tag-oxtail","tag-pressure-cooker"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.elainekwok.com\/lunchlainey\/wp-json\/wp\/v2\/posts\/9","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.elainekwok.com\/lunchlainey\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.elainekwok.com\/lunchlainey\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.elainekwok.com\/lunchlainey\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.elainekwok.com\/lunchlainey\/wp-json\/wp\/v2\/comments?post=9"}],"version-history":[{"count":1,"href":"https:\/\/www.elainekwok.com\/lunchlainey\/wp-json\/wp\/v2\/posts\/9\/revisions"}],"predecessor-version":[{"id":400,"href":"https:\/\/www.elainekwok.com\/lunchlainey\/wp-json\/wp\/v2\/posts\/9\/revisions\/400"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.elainekwok.com\/lunchlainey\/wp-json\/wp\/v2\/media\/10"}],"wp:attachment":[{"href":"https:\/\/www.elainekwok.com\/lunchlainey\/wp-json\/wp\/v2\/media?parent=9"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.elainekwok.com\/lunchlainey\/wp-json\/wp\/v2\/categories?post=9"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.elainekwok.com\/lunchlainey\/wp-json\/wp\/v2\/tags?post=9"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}