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Pressure Cooker Chicken Curry

Pressure Cooker Chicken Curry

A quick and flavorful chicken curry made in the pressure cooker, with tender chicken, warming spices, and a rich sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Indian, Inspired
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 ½ lbs chicken thighs or breasts, cubed
  • 1 large onion chopped
  • 3 garlic cloves minced
  • 1 tbsp fresh ginger grated
  • 2 cups diced tomatoes or puree
  • 2 tbsp curry powder
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp paprika
  • ½ tsp chili powder optional
  • 1 cup coconut milk optional
  • 2 tbsp oil
  • Salt and pepper to taste
  • Fresh cilantro and chilies for garnish

Method
 

  1. Heat oil in pressure cooker, sauté onion until golden.
    Onions, garlic, and ginger sautéing in pressure cooker for curry base
  2. Add garlic, ginger, and spices. Cook 30 seconds.
    Curry spices added to sautéed onions in pressure cooker
  3. Stir in chicken and tomatoes. Scrape bottom of pot.
    Chicken and tomato base mixed with spices in pressure cooker
  4. Seal and cook on high pressure for 8 minutes.
  5. Quick release, stir in coconut milk if using.
    Coconut milk stirred into cooked chicken curry for creamy sauce
  6. Adjust seasoning, garnish with cilantro and chilies, serve with rice.
    Pressure Cooker Chicken Curry served over rice with cilantro garnish

Notes

Thighs stay juicier than breasts. Add spinach for extra veggies. Adjust spice level to taste.