Recipe: Simple Pressure cooker chicken curry

Pressure cooker chicken curry. 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. And all the magic happens when we cook chicken with this curry base in a pressure cooker.

Deliciously easy chicken curry recipe ready in an hour. This pressure cooker chicken curry, with a little hint of coconut milk, is fast, hands-off, and absolutely delicious! A stovetop option is included, also! You can have Pressure cooker chicken curry using 20 ingredients and 6 steps. Here is how you cook it.

Ingredients of Pressure cooker chicken curry

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

Considering I have a deep and very abiding love for coconut curries and I haven't stopped talking about my obsession with pressure cooking , you might want to completely avoid me for the. A quick weeknight curry, using store-bought curry paste, from my pressure cooker. My son came back from a Toronto vacation a Massaman Curry addict. It was a fluke; he wanted Korean BBQ, but the line was too long, so he tried the Thai place around the corner.

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.

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 South Indian Chicken Curry Pressure Cooker Coconut Tamarind Chicken Curry. Deriving its flavours from aromatic spices and tantalising your taste buds, this recipe spells comfort food at its best.