Pressure Cooker Chicken Curry
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
Indian
Pressure Cooker Chicken Curry
Description
This chicken curry recipe begins with oil heated to release flavor from curry powder, then adds fresh aromatics: thinly sliced onions, minced garlic, and grated ginger. Chopped Roma tomatoes contribute a fresh acidity, balanced by coconut milk and tomato sauce which add creaminess and body. A touch of sugar mellows the sauce.
Cooking the mixture under pressure accelerates flavor melding and tenderizes the chicken breast pieces without drying them. The result is a curry with a mild to moderate thickness and layered flavors of spice, coconut, and tomato.
The curry works well served hot over rice or quinoa to soak up the sauce, offering a complete meal with protein and grains. The recipe notes that thickening is optional; cornstarch can be used to adjust consistency to preference.
Fresh tomatoes add brightness but canned diced tomatoes can substitute in a pinch. The curry powder’s flavor level will impact spiciness, so selecting one you enjoy is important. The method can also be adapted to stovetop simmering for a thicker sauce.
Ingredients
- 1 tablespoon olive oil can sub canola, vegetable or avocado oil
- 2 tablespoons curry powder see note
- ½ cup onion thinly sliced
- 1 tablespoon garlic about 4 medium sized cloves, minced
- 1 tablespoon ginger about 1-inch piece of ginger (freeze for easier grating or chopping, minced or grated
- 2 cups Roma tomatoes chopped (see note
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 (14-ounce) (14-ounce) can coconut milk light
- 1 (8-ounce) (8-ounce) can tomato sauce
- 1 tablespoon sugar
- 1 ½ to 2 to 2 pounds chicken breast cubed, boneless skinless
- rice hot cooked, or quinoa, for serving
Instructions
- In a stovetop or electric pressure cooker, heat the oil (use the Saute function on the InstantPot) until rippling and hot. Add the curry powder and cook, stirring constantly, for 30-45 seconds. Add the onion, garlic and ginger. Cook another 30 seconds, stirring constantly.
- Add the tomatoes (and any liquid), salt, pepper, coconut milk, tomato sauce, and sugar. Close the lid on the pressure cooker. For a stovetop pressure cooker, bring to high pressure and cook for 10 minutes. For an electric pressure cooker, set the timer for 12 minutes at high pressure (on an InstantPot --> Manual --> dial down to 12 minutes).
- Carefully release the pressure using quick release and remove the lid.
- Lightly season the chicken with salt and pepper and add to the pressure cooker. Cook for another 3 minutes at high pressure. Let the pressure naturally release before removing the lid.
- Season to taste with salt and pepper. See the note above if you want to thicken the curry a bit. Serve over hot, cooked rice or quinoa.
Notes
- Fresh Roma tomatoes provide brighter flavor, but canned diced or stewed tomatoes are usable substitutes.
- Choose curry powder carefully; brands vary widely in heat and flavor intensity.
- To thicken the curry, whisk a cornstarch slurry into the hot sauce and simmer until thickened.
- Stovetop cooking can replace pressure cooking by simmering the sauce partially covered for 45-60 minutes to reduce liquid.
- Add vegetables like potatoes or cauliflower with the chicken for variation; they will cook through under pressure.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 294kcal | 15% |
| Carbohydrates | 12g | 4% |
| Protein | 34g | 68% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 97mg | 32% |
| Sodium | 822mg | 34% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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