PRESSURE COOKER CHICKEN CURRY
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.
Provided by The Take It Easy Chef
Categories Main Course Main Dish
Time 45m
Number Of Ingredients 15
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.
PRESSURE COOKER CHICKEN CURRY
This is an adaptation of a few chicken curry recipes. This is a great meal to serve on a cold winter's day. Easy to prepare and very quick in the pressure cooker. Freezes well for once a month cooking.
Provided by afaivre
Categories Chicken Thigh & Leg
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
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.
PRESSURE-COOKER CHICKEN CURRY
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
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 15
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.
Nutrition Facts :
PRESSURE COOKER COCONUT CURRY CHICKEN
The highly spiced coconut sauce here is so good, you'll want to slather it on anything! And it's a great and adaptable medium for cooking other proteins - not just chicken. Try cubes of lamb, fish fillets, or chunks of pork. Or, if you prefer boneless chicken breasts to thighs, use them here, pressure-cooking them for 2 minutes instead of 4. When serving, tell your guests to be aware of the cardamom pods so they don't accidentally bite into one-or use the ground cardamom instead. And note that brands of garam masala vary in terms of their chile content, so some are hotter than others. If you're unsure how hot your mix is, add it gradually to the pot, tasting as you go. This is one of ten recipes from Melissa Clark's 'Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot' (Clarkson Potter, 2017). Melissa Clark's 'Dinner in an Instant' is available everywhere books are sold. Order your copy today.
Provided by Melissa Clark
Categories dinner, cookbook exclusive, curries, main course
Time 1h
Yield 4 servings
Number Of Ingredients 20
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.
Nutrition Facts : @context http, Calories 644, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 38 grams, Fiber 4 grams, Protein 59 grams, SaturatedFat 23 grams, Sodium 1235 milligrams, Sugar 6 grams, TransFat 0 grams
INSTANT POT® CURRIED CHICKEN THIGHS
This pressure-cooked chicken curry is easy to prepare. I'm not a fan of spicy, so I have made this with mild yellow curry powder. Feel free to substitute your preferred curry for your desired heat level. Serve over basmati rice.
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h15m
Yield 4
Number Of Ingredients 15
Steps:
- Season chicken thighs with 2 teaspoons curry powder, honey powder, salt, and black pepper.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil and butter. Add chicken and cook until browned, 2 to 3 minutes per side. Transfer to a plate. Add onion; cook and stir until soft and translucent, about 5 minutes. Add garlic and ginger; cook until fragrant, about 2 minutes. Return chicken to Instant Pot®. Add tomatoes and tomato powder. Close and lock the lid.
- Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Switch to the quick-release method according to manufacturer's instructions and release remaining pressure for about 5 minutes. Unlock and remove the lid.
- Turn on Saute function. Add coconut milk, cumin, and remaining curry powder to the pot. Cook until sauce has thickened, about 5 minutes.
Nutrition Facts : Calories 471.6 calories, Carbohydrate 11.2 g, Cholesterol 113.4 mg, Fat 33.8 g, Fiber 2.8 g, Protein 31 g, SaturatedFat 13.1 g, Sodium 721.3 mg, Sugar 3.4 g
PRESSURE COOKER CHICKEN CURRY WITH RICE
This warm, tasty dish was my first-ever pressure cooker recipe. It is fast, nutritious, and most importantly - delicious!
Provided by LearningKat
Categories Poultry
Time 18m
Yield 4-6 serving(s)
Number Of Ingredients 9
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!
Nutrition Facts : Calories 530.1, Fat 10.7, SaturatedFat 1.9, Cholesterol 57.3, Sodium 374.6, Carbohydrate 84.2, Fiber 4.8, Sugar 4.1, Protein 22.2
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