Pressure Cooker Chicken Curry

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


  • 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


  • 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;


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.