Experimenting Thai Recipe with Chicken Legs - Smoked and Grilled in Pressure Cooker!!!

What I used:

2 leg pieces of Chicken
1 tbsp of Brown Sugar
2 tbsp of coriander leaves (chopped)
2 tsp of Garlic Paste
1/2 cup of coconut milk (I used coconut powder mixed in hot water)
2 tp of curry leaves powder
3 tbsp of fish sauce
1 tbsp of chili flakes (or more er your taste)
1 tbsp of lime juice
1/2 cup of peanut butter (smooth one)
1 red onion (finely chopped)
Salt to taste


How I cooked:

In a blender or food processor, combine coconut milk, fish sauce, lime juice, garlic, onion, peanut butter, curry powder, pepper flakes, brown sugar and salt. Process until smooth. Stir in coriander leaves. 

Pour approximately half the marinade into a sealable plastic bag. Pour the remaining marinade into a separate container, cover and refrigerate. This portion will be used as a dipping sauce for the cooked chicken. 

Add chicken legs to the marinade in a bag. Close the bag and turn it gently to coat the legs in the marinade. Refrigerate the chicken for 10-12 hours. 

Spread some salt on the base of pressure cooker. Place it in oven and preheat for 15 minute. White pre-heating the cooker, make sure that you have removed the whistle.

Remove chicken from marinade and discard the bag. Put legs on an aluminium bowl and place in the preheated pressure cooker. Heat the chicken leg pieces for 15 -20 minutes.  

Grilled chicken is ready. You can serve it with any sauce or dip of your choice.