Pressure Cooker Chicken Curry

If you have a pressure cooker then you need this simple pressure cooker chicken curry recipe! It's easy to make, tasty and homemade curry is definitely the kind of meal that everyone in the family will love. It's also easy to adapt to suit your tastes.

I love making this pressure cooker chicken curry as my family are huge curry fans and this recipe, which I make in my Crock Pot Pressure Multi Cooker, is guaranteed to make everyone happy.

As it's a pressure cooker meal it's fairly quick to make too. I can easily make it for dinner after the kids get home from school as well as getting on with other things at the same time. When life is busy midweek that definitely helps!

After all, curry is not just a meal for the weekends. This family friendly chicken curry is a great meal to make during the week as well. What's more, it's easy to increase the quantities and make enough to last for two or even more meals.

What ingredients do you need for pressure cooker chicken curry?

To make this Crock pot chicken curry you'll need:

• Onion - I usually use a brown onion but red onions are also fine.
• Chilli pepper - Use 1-3 chillies depending on how hot you want it to be. If you are cooking for young children or those who don't like heat you can remove the seeds. I usually leave them in though.
• Root ginger - Use fresh root ginger and grate it or you can use a paste or puree
• Garlic - Like the ginger, you can use fresh garlic and crush it or use a paste.
• Ground spices - Coriander, garam masala, cumin, chilli powder, turmeric, paprika
• Tinned tomatoes - If you don't have tinned tomatoes you can use fresh tomatoes. I usually chop them and then blend them with a stick blender before using them.
• Chicken - My family like chicken breast best but thicken thighs work really well in this.
• Vegetables - I have used red pepper in this but you can use whatever vegetables you like. For example carrots, cauliflower, broccoli, peas, green beans, aubergine or anything else. You can even miss out the extra vegetables.

How do you make this pressure cooker chicken curry?

I have used my Crock Pot Turbo Pressure cooker to make this. The instructions should be easily adaptable to other kinds of pressure cooker too.

First I set the pressure cooker to the brown/saute mode. Heat some oil and then fry the onions, chilli, ginger and garlic. Then add the spices and a dash of water to stop them from sticking. Keep stirring.

Add the chicken pieces and stir to brown. Then add the tinned tomatoes and vegetables. Turn off the saute mode.

Close the lid and make sure the valve is closed too. Set the pressure cooker to cook for 8 minutes. It will take more time though as it needs some time to build pressure before it starts cooking.

When the pressure cooker has finished cooking it will start to release pressure naturally. Wait ten minutes and then you can turn the pressure release valve to the open position. Wait until the steam has finished escaping before opening the pressure cooker.

What can you serve with this pressure cooker chicken curry?

I love to serve this simple weeknight curry with plain basmatic rice. It makes a really healthy dinner. However, you can also serve it with Indian breads, raita and kachumber salad for some freshness.

Can you adapt this curry recipe?

I have kept this curry recipe really simple. It's a basic pressure cooker chicken curry. However, it is also very easy to adapt. You can add extra veggies and vary the veggies you use. You could even omit the chicken and keep it as a vegetarian curry.

You can add extra chillies to make it spicier. Or put a little bit more chilli powder in.

You can fry a cinnamon stick, a couple of cardamom pods and cloves at the beginning too to add an extra layer of flavour.

You can also add flavour to this curry in the way you serve it. I always like to squeeze some lemon juice on to it and add a sprinkle of chopped coriander. You can also add fried, chopped or quick pickled onions when serving.

What can you do with the leftovers?

Just like with most curries, the leftovers keep brilliantly in the fridge. Just store it in a covered container for up to 3 days.

Reheating and freezing

You can reheat the leftover curry in the microwave or in a saucepan on the hob. If you reheat in a saucepan you may need to add splash of water it doesn't go too dry.

You can also freeze it. Put it in an airtight container and it will keep well for at least 3 months.

More curry recipes

If you like this pressure cooker chicken curry then do check out my easy homemade curries from scratch recipe post. Or check out one of these recipes:

• Chicken madras
• Dairy free chicken curry
• North Indian chicken curry
• Chicken tikka masala
• Lamb jalfrezi(A slow cooker curry that can also be cooked in the Crock Pot pressure multi-cooker)

Recipe

Pressure Cooker Chicken Curry

Corina Blum

If you have a pressure cooker then you need this simple pressure cooker chicken curry recipe! It's easy to make, tasty and homemade curry is definitely the kind of meal that everyone in the family will love. It's also easy to adapt to suit your tastes.

4.34 from 6 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 minutes mins

Approx time for pressure cooker to build and release pressure 20 minutes mins

Course Main Meal

Cuisine Indian

Servings 4

Calories 253 kcal

Equipment

• Crock Pot Turbo Express Pressure Multi Cooker

Ingredients

 

MetricUS Customary

 

1x2x3x

• 1 onion finely diced
• 1 chilli pepper finely diced
• 1 tablespoon root ginger grated
• 4 garlic cloves crushed
• 2 teaspoon ground coriander
• 2 teaspoon garam masala
• 1 teaspoon cumin
• 1 teaspoon chilli powder
• ½ teaspoon turmeric
• ½ teaspoon paprika
• 500 g chicken diced
• 1 red pepper or mixed vegetables such as cauliflower, peas, carrots, broccoli or sweet potato
• 400 g tinned tomatoes

Instructions

 

• Switch the pressure cooker on and set it to the saute/brown mode. Add a little oil and when it is hot, add the onion, ginger, garlic and chilli pepper. Stir as it cooks.
• Add the ground spices and a splash of water so they don't burn. Stir them into the onion mixture.
• Add the chicken and stir to brown slightly on all sides. Then switch the saute mode off.
• Add the tinned tomatoes and red pepper (or alternative vegetables). Close the lid and make sure the pressure release valve is closed. Then select the high pressure setting and set the timer for 8 minutes. Please be aware that it will take longer than that as the pressure cooker takes time to build pressure before cooking and to release pressure afterwards.

Video

Notes

Nutritional information is approximate and a guideline only.

Please note that although the pressure cooker cooks the food very quickly, you do need to factor in the time it takes for the pressure cooker to build pressure before it starts cooking and time for it to release pressure afterwards.  If you try to release the pressure too quickly you might burn yourself on the steam.

Nutrition

Calories: 253kcalCarbohydrates: 23gProtein: 32gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 80mgSodium: 325mgPotassium: 1043mgFiber: 7gSugar: 6gVitamin A: 4450IUVitamin C: 38mgCalcium: 81mgIron: 3mg

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