Pressure Cooker Chicken Curry Recipe

Name: Pressure Cooker Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 8 skinless chicken quarters (cut up if desired); 2 large onions; 4 garlic cloves; 2 tablespoons curry powder (all in one blend to make it simple); 1 green apple, diced (about 1 cup); 1 (14 ounce) chicken broth or 1 cup water; 1 teaspoon salt; 1/2 teaspoon pepper; 2 tablespoons flour; 1 cup yogurt; 4 cups cooked rice

Servings: persons

2 tablespoons olive oil
8 skinless chicken quarters (cut up if desired)
2 large onions
4 garlic cloves
2 tablespoons curry powder (all in one blend to make it simple)
1 green apple, diced (about 1 cup)
1 (14 ounce) chicken broth or 1 cup water
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons flour
1 cup yogurt
4 cups cooked rice

1
Add oil to a very hot pressure cooker pot.
2
Brown the cut up chicken pieces nicely on all sides, remove to rest.
3
Add the onions and saute till light golden brown.
4
Add Garlic and saute until onions are dark golden brown.
5
Add the curry powder to the pot and stir until fragrant.
6
Add the diced apple, water, salt and pepper.
7
Return Chicken to the pot.
8
Stir once again to distribute evenly.
9
Place lid on pressure cooker tightly.
10
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.
11
Remove pot from heat. When the pressure has been reduced, open the pot. Stir the ingredients very gently.
12
Combine 2 Tbsp flour and yogurt together.
13
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.
14
Serve over hot fluffy rice.

1348

kcal

Calories

Fat

196

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 12 ingredients. The key ingredients include: 2 tablespoons olive oil, 8 skinless chicken quarters (cut up if desired), 2 large onions, 4 garlic cloves, and more.

Yes, Pressure Cooker Chicken Curry 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.

Pressure Cooker Chicken Curry

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