Recipe: Appetizing Pressure cooker chicken curry

Pressure cooker chicken curry. When oil is hot, brown chicken. 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.

Add Garlic and sauté until onions are dark golden brown. In a stovetop or electric pressure cooker, heat the oil (use the Saute function on the InstantPot) until rippling and hot. Add the onion, garlic and ginger. You can have Pressure cooker chicken curry using 20 ingredients and 6 steps. Here is how you cook that.

Ingredients of Pressure cooker chicken curry

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

Combine, chicken, onion, garlic, korma paste, tomatoes, stock/broth and cream into pressure cooker. Open seal to vent, remove lid and season with salt and pepper to taste. The food carts in NYC serve this with white sauce. It's basically thinned and flavored mayonnaise.

Pressure cooker chicken curry step by step

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.

I like it but it adds calories that I don't need. My preferred way of serving is a sprinkle of cilantro and a drizzle of hot sauce. Using the sauté function, heat the ghee and the coconut oil in the pressure cooker. Don't have an instant pot or pressure cooker, use the same steps to cook chicken curry in a pan. Add in the browned chicken & its meat juice.