How to Make Appetizing Pressure cooker chicken curry

Pressure cooker chicken curry. Add oil to a very hot pressure cooker pot. Brown the cut up chicken pieces nicely on all sides, remove to rest. Add the onions and sauté till light golden brown.

Add the diced apple, water, salt and pepper. This pressure cooker chicken curry is our favourite go-to recipe when we crave for a chicken curry on a weekday. Thinly sliced onions sauteed with cumin and fennel seeds followed by chilli, garlic, and ginger for the flavourful curry base. You can cook Pressure cooker chicken curry using 20 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Pressure cooker chicken curry

1. It's 600 grams of chicken.
2. Prepare 2 of medium onions sliced.
3. It's 2 of medium tomatoes chopped.
4. It's 1 of medium pod garlic.
5. You need 1 inch of ginger pieces.
6. Prepare 1 of green chilli.
7. It's as needed of few coriander leaves.
8. Prepare 1/4 cup of freshly grated coconut.
9. Prepare 2 of cloves.
10. You need 2 of cardomons.
11. You need 1 inch of cinnamon stick.
12. You need 4 of pepper corns.
13. You need 1 of bay leaf.
14. You need 1 tsp of red chilli powder.
15. It's 1 tbsp of full coriander powder.
16. You need 1/2 tsp of turmeric powder.
17. Prepare 1 tsp of cumin powder.
18. Prepare to taste of salt.
19. You need 1/4 cup of yoghurt.
20. Prepare 1/2 tsp of ginger garlic paste.

And all the magic happens when we cook chicken with this curry base in a pressure cooker. Learn how to cook Instant Pot Chicken Curry (Pressure Cooker Chicken Curry) with pantry ingredients! Tender juicy chicken in a creamy, hearty curry sauce bursting with excitingly rich flavors. Deliciously easy chicken curry recipe ready in an hour.

Pressure cooker chicken curry step by step

1. Marinate chicken with yoghurt and ginger garlic paste mix well set aside.
2. Heat a tsp oil in a pan add clove cardomons cinnamons peppercorns fry for a minute once they puff up add ginger pieces garlic cloves and green chilli sautey 30 seconds then add onions fry till golden.
3. Then add grates coconut fry 2 minutes then add tomatoes and coriander leaves mix well sautey till tomatoes are soft remove from heat cool and grind to a fine paste adding water.
4. Heat a tbsp oil in cooker add bay leaf sautey few seconds add marinated chicken and red chilli coriander cumin turmeric salt mix well sautey till water from yoghurt and chicken is evaporated.
5. Now add the ground masala paste keep mixing on high flame till water from masala evaporates all chicken pieces are coated well with masalas.
6. Add water as required close cooker and pressure cook until 2 to 3 whistles or till chicken is tender serve with naan tandoori roti rice.

Pieces of sweet kabocha squash and eggplant break down into the coconut-milk-based sauce, thickening it and adding layers of flavor. I came up with this pressure-cooker chicken curry after searching for a flavorful chicken dinner. Making it in a pressure cooker, like an Instant Pot, means it's easy to whip up on weeknights. Plus, leftovers taste great for lunch. —Jess Apfe, Berkeley, California This is an Indian Mom's authentic Chicken Curry recipe made in Instant Pot or Pressure Cooker. This Chicken Curry instant pot recipe is made in a simple onion-tomato gravy with the aroma of whole spices.