Pressure Cooker Chicken Curry

It’s been sometime I posted a Chicken Curry recipe, right? Here’s a simple, easy and flavourful chicken curry. Remember, I told you about my Amma’s quick cooking? She used to make chicken curry in pressure cooker.

Usually, I cook chicken on stove top in a non stick pan. I thought I’ll just try the pressure cooker version for a change. After all, these days most people are looking for quick cooking. So, this is a quick chicken curry without any compromise on the taste.

Also, I’ve a hidden agenda ;) MM has many bachelor readers who keep asking for simple, straight forward recipes, especially non veg. So this recipe is kinda like one size fits all. It goes well with plain rice, ghee rice, jeera rice, roti, appam, puttu, idiyappam… it’s almost like an universal side dish. Hope you get to try this and like it too.

You can see more chicken recipes here and here

Here is the recipe…

Grind together ingredients listed from chopped ginger & garlic to vinegar with 2 tbsp water, to a smooth paste…


Marinate cleaned chicken pieces with this ground paste and keep aside…


Heat oil in a pressure cooker. Add sliced onion and cook till it turns golden brown…

Add marinated chicken pieces and mix well. Cook on med-high flame for 2-3 mins, till chicken starts changing colour…

Add thin coconut milk / water and mix well. Bring to boil. Cover and put the weight on. Cook on full flame till the first whistle comes. Reduce the flame to lowest and cook for 8-10 mins. Switch off the flame. Keep the cooker closed till the pressure drops naturally, 10-15 mins. Open the cooker and mix well…


If you want a thicker gravy, continue to cook on low-medium flame,without covering. Once the gravy reaches your desired consistency, switch off the gas and add tadka.
For tadka, heat oil in a small pan and crackle the mustard seeds. Add sliced small onion and curry leaves. Fry till it becomes golden brown. Add it to the curry…

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Pressure Cooker Chicken Curry

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Course: Side Dish
Cuisine: Indian, Kerala, South Indian
Servings: 5 -6
Author: Maria Jose Martin

Ingredients

  • 850 gms Chicken (measured after cleaning)
  • 1 - 1.5 tbsp Chopped ginger & garlic (each)
  • 1/2 tsp Turmeric powder
  • 2 tsp Chilli powder
  • 3 tsp Coriander powder
  • 1/2 - 1 tsp Whole black pepper
  • 1 tsp Fennel seeds
  • 3 Cardamom seeds
  • a small piece Cinnamon
  • 4 Cloves
  • 1 tbsp Vinegar
  • 3 medium Onion (sliced)
  • 1 - 1.25 cups Thin coconut milk / water
  • 1/2 tsp Mustard seeds
  • 5 Small onion / shallots (sliced)
  • Oil (I used coconut oil)
  • Salt
  • Curry leaves

Instructions

  • Grind together ingredients listed from chopped ginger & garlic - vinegar with 2 tbsp water, to a smooth paste.
  • Marinate cleaned chicken pieces with this ground paste and keep aside.
  • Heat oil in a pressure cooker. Add sliced onion and cook till it turns golden brown. Add marinated chicken pieces and mix well. Cook on med-high flame for 2-3 mins, till chicken starts changing colour. Add thin coconut milk / water and mix well. Bring to boil. Cover and put the weight on.
  • Cook on full flame till the first whistle comes. Reduce the flame to lowest and cook for 8-10 mins. Switch off the flame. Keep the cooker closed till the pressure drops naturally, 10-15 mins.
  • Open the cooker and mix well. Dont worry, if the gravy looks separated (if using coconut milk), it will be ok, after you mix it.
  • If you want a thicker gravy, continue to cook on low-medium flame,without covering. Once the gravy reaches your desired consistency, switch off the gas and add tadka.
  • For tadka, heat oil in a small pan and crackle the mustard seeds. Add sliced small onion and curry leaves. Fry till it becomes golden brown. Add it to the curry.
  • Let the curry rest for half an hour for the flavour to settle in.
  • Serve with Rice, Roti, Appam, Idiyappam, Puttu etc;

Notes

You can also cook this in a non stick pan, the cooking time varies. If you prefer a thicker and richer version, add some cashew paste in the end and cook for 3-4 mins. You can soak 5-6 cashews in 2 tbsp hot water for 10 mins and grind it to a smooth paste.
Tried this recipe? Let others know by...mentioning @mariasmenu or tagging #mariasmenu

 

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  • Hi Maria,

    Just want to confirm, if cook 8-10 minutes after the first whistle on a low flame, the chicken will be very soft isn’t it?

    • Hi Rachel, I cooked it for 8-10 mins on lowest flame after the first whistle and chicken came out well. It wasnt too soft.

  • Maria
    I have a pressure cooker with no whistles ( instant pot). Do you have any idea how long I would have to cook in there?

    • Hi Merlyn, I’m hearing about such a pressure cooker for the first time :) Have you cooked chicken before in that? I guess you can try cooking for 10-12 mins and see.

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