Chicken Curry in a Pressure Cooker Recipe

Name: Chicken Curry in a Pressure Cooker
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion, diced; 2 garlic cloves, minced; 1 inch fresh ginger, grated; olive oil, for sauteeing; 1 teaspoon ground cumin; 1 teaspoon ground coriander; ½ teaspoon ground turmeric; 1 teaspoon ground cinnamon; ¼ teaspoons ground cloves; 1 teaspoon cayenne; 1 teaspoon salt; 1 cup water, to make a paste; 2 tomatoes, fresh or canned; 2 lbs chicken pieces; 4 cups water; ¼ cup sour cream

Servings: persons

1 onion, diced
2 garlic cloves, minced
1 inch fresh ginger, grated
olive oil, for sauteeing
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground turmeric
1 teaspoon ground cinnamon
¼ teaspoons ground cloves
1 teaspoon cayenne
1 teaspoon salt
1 cup water, to make a paste
2 tomatoes, fresh or canned
2 lbs chicken pieces
4 cups water
¼ cup sour cream

1
1.
2
In pressure cooker pan, sautee onions, garlic in ginger in olive oil until fragrant, but not brown.
3
2. combine spices and 1 cup water to make a paste, pour over the aromatics and sautee until fragrant, do not brown.
4
3. stir in the tomatoes, and chicken pieces coating with the spice mixture.
5
4.
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Pour over 4 cups of water and place lid on pressure cooker.
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5.
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Bring up to high pressure and cook at a level to maintain high pressure for 25 minute
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6.
10
Turn off the heat and allow the pressure to drop naturally for 5 to 10 minutes.
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7.
12
Carefully remove lid away from you and check for doneness.
13
8. stir in sourcream before serving.

526

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 onion, diced, 2 garlic cloves, minced, 1 inch fresh ginger, grated, olive oil, for sauteeing, and more.

Yes, Chicken Curry in a Pressure Cooker falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Curry in a Pressure Cooker

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