Recipe: Delicious Pressure cooker chicken curry

Pressure cooker chicken curry. A simple Chicken Curry made in the Instant Pot. Prepared in a simple onion-tomato gravy with the aroma of whole spices. With the instant pot (electric pressure cooker), there is no risk of curry being burnt and the texture is just perfect.

A stovetop option is included, also! This deliciously fast pressure cooker chicken curry is reason alone to get yourself a pressure cooker if you don't have one. It can be made in a stovetop. You can cook Pressure cooker chicken curry using 20 ingredients and 6 steps. Here is how you cook it.

Ingredients of Pressure cooker chicken curry

1. You need 600 grams of chicken.
2. It's 2 of medium onions sliced.
3. You need 2 of medium tomatoes chopped.
4. You need 1 of medium pod garlic.
5. Prepare 1 inch of ginger pieces.
6. You need 1 of green chilli.
7. You need as needed of few coriander leaves.
8. Prepare 1/4 cup of freshly grated coconut.
9. It's 2 of cloves.
10. It's 2 of cardomons.
11. You need 1 inch of cinnamon stick.
12. You need 4 of pepper corns.
13. You need 1 of bay leaf.
14. It's 1 tsp of red chilli powder.
15. Prepare 1 tbsp of full coriander powder.
16. You need 1/2 tsp of turmeric powder.
17. Prepare 1 tsp of cumin powder.
18. Prepare to taste of salt.
19. It's 1/4 cup of yoghurt.
20. Prepare 1/2 tsp of ginger garlic paste.

Pressure cooker curry chicken makes for an easy weeknight meal. This recipe makes a flavorful (but not hot) dish that's loaded with flavors that the whole family will love. And to this day, it always amazes me how different each dish tastes. This curry, honestly, should have curry leaves, but I left them out because they are a rare ingredient for many people.

Pressure cooker chicken curry instructions

1. Marinate chicken with yoghurt and ginger garlic paste mix well set aside.
2. Heat a tsp oil in a pan add clove cardomons cinnamons peppercorns fry for a minute once they puff up add ginger pieces garlic cloves and green chilli sautey 30 seconds then add onions fry till golden.
3. Then add grates coconut fry 2 minutes then add tomatoes and coriander leaves mix well sautey till tomatoes are soft remove from heat cool and grind to a fine paste adding water.
4. Heat a tbsp oil in cooker add bay leaf sautey few seconds add marinated chicken and red chilli coriander cumin turmeric salt mix well sautey till water from yoghurt and chicken is evaporated.
5. Now add the ground masala paste keep mixing on high flame till water from masala evaporates all chicken pieces are coated well with masalas.
6. Add water as required close cooker and pressure cook until 2 to 3 whistles or till chicken is tender serve with naan tandoori roti rice.

Using the pressure cooker for this recipe helps all these flavors meld and permeate the chicken even better than they would after a long slow simmer. This particular pressure cooker chicken curry is a south Indian rendition of chicken curry. The combination of coconut milk and tamarind is very distinctively South Indian. Back to this Pressure Cooker South Indian Curry Recipe. Look at the recipe below, make it, and tell me what you think of it.