Pressure Cooker Chicken Curry With Rice Food

PRESSURE COOKER CHICKEN CURRY

Steps:

• Heat some oil in a pressure cooker.
• Reduce to a medium flame.
• Add cumin seeds, fennel seeds, and bay leaf.
• As soon as they temper, add ginger, garlic, and green chillies.
• Mix well and add onions.
• Combine well and saute till the onions turn tender.
• Now add the chopped tomato and combine well.
• Cook for a couple of minutes while stirring occasionally.
• Once the tomatoes turn soft, add Kashmiri chilli powder and turmeric powder.
• Combine well and cook until the oil starts separating.
• Now add the chicken pieces and salt, and combine well.
• Do not add any water.
• Close the pressure cooker and lock the lid.
• On a high flame, pressure cook until you get the first whistle/steam.
• Switch off and let the pressure cooker cool naturally.
• Open the lid only after the pressure is fully released.
• You can see that chicken is cooked well. Water from the chicken would have added to the gravy.
• Switch on the stove and keep on a medium flame.
• Add 1/4-1/2 cup water. This depends on how much gravy you want in the curry.
• Add salt if required.
• Combine well and bring to boil.
• Simmer to reduce the curry a little.
• Add a pinch of garam masala and chopped coriander leaves.
• Combine well and simmer for a few minutes.
• Once it is back to boil, switch off.
• Serve hot with rice, bread, or roti.

INSTANT POT CHICKEN CURRY

Steps:

• Brown Chicken in Instant Pot: Press "Saute" button to "Sauté More" function to heat up Instant Pot. Wait until the indicator says "HOT" (~8 mins). Pat dry the chicken parts with a paper towel, then season one side of the chicken with kosher salt and ground black pepper.Add 2 tbsp (30g) ghee or unsalted butter in Instant Pot. Place the chicken in Instant Pot (seasoned side face down), then brown for 4 minutes. Season the other side of chicken with salt and ground black pepper. Flip the chicken & brown this side for another 3.5 minutes. Remove and set aside the browned chicken.
• Sauté Onion: Add diced onions in Instant Pot, then saute for 3 minutes.
• Sauté Garlic, Ginger, and Spices: Add in minced garlic, ginger, 3 tbsp (24g) curry powder, ½ - 1 tsp (1.4g - 2.8g) cayenne pepper, and 2 tbsp (30g) tomato paste, then saute for another minute. *Curry Powder Tip: Different Curry Powder vary in taste, aroma, quality. Make sure to taste & adjust accordingly. Best to use High Quality Curry Powder when possible.*Spicy Level Tip: Adjust the amount of cayenne pepper according to how spicy you want your chicken curry. For reference, we used mild spicy curry powder with ½ tsp (1.2g) cayenne pepper, and it was mild-medium spiciness.
• Deglaze Instant Pot: Pour in 1 cup (250ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot. *Pro Tip: Make sure to deglaze really well for this recipe!Turn off the Instant Pot for now as you add in the remaining ingredients.
• Pressure Cook Chicken Curry: Add in 1.5 tbsp (22.5) regular soy sauce, then give it a quick mix. Add in the browned chicken & its meat juice. Layer the carrot and potato chunks on top. No need to mix.With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook: -Bone-in Chicken Thighs or Drumsticks: High Pressure for 5 minutes + 10 minutes Natural Release. -Bone-in Chicken Breasts: High Pressure for 4 minutes + 10 minutes Natural Release. Release remaining pressure, then open the lid.
• Add Coconut Milk: Set aside all the chicken and half of the potatoes & carrots. Bring the curry sauce to a simmer with "Saute More" function. Mix in ¼ cup (63ml) - ½ cup (125ml) coconut milk.
• Thicken & Season: With a wooden spoon, break down the remaining potatoes in Instant Pot to give the sauce some extra texture & body. Taste and adjust the seasoning by adding more salt. *For reference: We added roughly 1 - 2 large pinches of salt.
• Serve: Garnish the chicken curry with cilantro (optional) & serve with rice or your favorite side dishes. Enjoy~

PRESSURE COOKER COCONUT CURRY CHICKEN

Steps:

• Set a box grater over a bowl. Starting with their cut sides, grate the tomatoes through the large holes of the box grater so the tomato pulp falls into the bowl. Discard the skins. Measure out 2 cups of tomato purée.
• Using the sauté function, heat the ghee and the coconut oil in the pressure cooker. Stir in the onions and cook, stirring often to encourage even browning, until they are caramelized, 12 to 18 minutes. Stir in the garlic, ginger and cumin seeds; cook until fragrant, about 2 minutes. Stir in the cinnamon and cardamom and cook for another minute. Then stir in the coriander, salt, turmeric, red pepper flakes, black pepper and finally the tomato purée.
• Add the chicken to the sauce, cover and cook on low pressure for 4 minutes. Let the pressure release naturally. If the sauce seems too thin, use a slotted spoon to transfer the chicken to a bowl and then simmer the sauce on the sauté setting until it has thickened to taste. (Note that the coconut milk will thin the sauce down further.) Stir in the garam masala and the coconut milk, and let the curry sit for 20 minutes for the flavors to meld. Serve with the rice and yogurt, if desired. Garnish with cilantro.

PRESSURE-COOKER CHICKEN CURRY

Steps:

• Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1 tablespoon oil. When oil is hot, brown chicken. Remove. Add remaining 1 tablespoon oil to pan. Add onion, curry, turmeric and cumin. Cook and stir until onion is tender, 3-5 minutes. Add broth, stirring to loosen browned bits from pan. Stir in tomatoes, tomato paste, ginger, garlic, sugar, chicken and salt. Press cancel. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally. Press cancel. Select saute setting and adjust for medium heat. In a small bowl, whisk together cornstarch and 1 tablespoon of water. Add cornstarch mixture to pot and let simmer, uncovered for 5 minutes. , Serve in shallow bowls with rice or naan. Sprinkle with cilantro.

PRESSURE COOKER CHICKEN CURRY WITH RICE

Steps:

• 1. Set your pressure cooker to brown. Add one tablespoons olive oil and heat it up.
• 2. Saute the chicken until lightly golden - remove from the cooker with a slotted spoon.
• 3. Add the other tablespoons of olive oil and heat it up. Add the pepper and onion and saute until somewhat softened.
• 4. Add the two cups of rice to the cooker, and stir well.
• 5. Add the broth, curry powder, and chicken and stir again.
• 6. Distribute the tomatoes and simmer sauce over the top of the rice, veggie and chicken mixture. DO NOT STIR THESE IN - just let them rest o top.
• 7. Set the cooker to 15 psi, and set it for 8 minutes.
• 8. Once time is up, wait five minutes while some of the pressure releases naturally.
• 9. After five minutes, use whatever your quick release method is on your pressure cooker to release the rest of the pressure.
• 10. Mix everything well and ENJOY!

PRESSURE COOKER CHICKEN CURRY

Steps:

• 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 Garlic and sauté until onions are dark golden brown.
• Add the curry powder to the pot and stir until fragrant.
• Add the diced apple, water, salt and pepper.
• Return Chicken to the pot.
• Stir once again to distribute evenly.
• Place lid on pressure cooker tightly.
• Heat on high until the weight begins to jiggle. Lower heat immediately to a level that keeps the weight just barely moving. Cook for 12 minutes.
• Remove pot from heat. When the pressure has been reduced, open the pot. Stir the ingredients very gently.
• Combine 2 Tbsp flour and yogurt together.
• Stir some of the hot liquid from the pot into the yogurt mixture, then pour the mixture into the pot and stir to blend. Simmer for 5 minutes on a low heat.
• Serve over hot fluffy rice.

ONE-POT CHICKEN & CURRY RICE

Steps:

• Heat the oil in a a large casserole dish (that has a lid) over a medium heat, then fry the onion, garlic and ginger until brown and fragrant, about 10 mins. Stir in the curry paste, turmeric, cardamom and cinnamon, and stir for a few minutes. Add the chicken and cook for another couple of minutes, stirring to colour on all sides.
• Add the rice, stir well, then stir in the stock, coconut milk, a generous pinch of seasoning, the veg and raisins. Bring to the boil, then reduce to a simmer, pop the lid on and cook for about 25-30 mins until the water has been absorbed, the chicken and rice are cooked through, and the veg is tender. Season to taste. Remove the cardamom and cinnamon stick, then scatter over the almonds and coriander. Serve with yogurt and mango chutney on the side.