Easy Chicken Curry made in Pressure Cooker

Easy chicken curry made in pressure cooker served in a bowl garnished with green chilli.
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This tasty and easy chicken curry made in pressure cooker is inspired from the South Indian style of cooking that heavily depends on using coconut in their cooking.

Usually coconut milk or shredded coconut is even used in South Indian style cooking however in this recipe only coconut oil is used. Which again gives a nice flavour to the curry without actually using to much of coconut.

It is quiet simple to make this easy non veg pressure cooker chicken curry recipe.

You should always consider some bone in chicken cuts along with some boneless pieces if you prefer such as mixed chicken cuts or pair up chicken thighs with some boneless chicken breasts. These are then cooked with freshly ground whole spices and masalas in a pressure cooker from start to finish (this reduces considerable time and effort). The ingredients used are very simple and would be available with you in your pantry or in your local grocery store.

In South India people even have this curry for breakfast with parathas or appams. Hence this chicken curry is best served with any of the rice recipes that I have mentioned below or paratha or bread.

Moreover this easy chicken curry can also be made in a pot however making it in a pressure cooker reduces the time taken thus having the complete dish ready within an hour. A perfect choice for busy weeknights and hosting un invited guests.

Chicken curry served in a bowl with paratha and salad

What to serve with Easy Chicken Curry made in Pressure Cooker

Any one of the following recipes would go well with this Indian chicken curry.

Recipe benefits for those suffering from food allergies

FAQ on this Easy Chicken Curry made in Pressure Cooker

Can this chicken curry be made with boneless chicken breasts?

Yes. But you should mix it up with bone in pieces as these make the curry even more tastier.

Can you make this chicken curry in a pot rather than a pressure cooker?

Yes. But cooking it in a pressure cooker will give you a complete dish within an hour.

Can coconut oil be replaced with another oil?

It can but you shouldn’t as you will loose the flavours of this dish. As it is inspired by South Indian cooking coconut oil is a must.

How many whistles to cook chicken in pressure cooker?

1 whistle on high flame and 2 whistles on low flame should be enough.

How do you thicken curry in a pressure cooker?

The onions and tomatoes act as a thickening agent in this curry. However after pressure cooking it if you do find it watery then keep the cooker on a high flame without closing the lid and let it cook until the curry has been reduced.

Short video on Easy Chicken Curry made in Pressure Cooker

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Chicken curry served in a bowl with paratha and salad

Easy Chicken Curry made in Pressure Cooker

This quick and tasty chicken curry made in pressure cooker is one of the best dishes for a busy weeknight or for unexpected guests as it can be made within an hour.
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Main Course
Cuisine Indian
Servings 5 People

Equipment

  • 1 Pressure Cooker

Ingredients
  

Chicken Curry

  • 500 Grams Chicken Mixed Cuts Cleaned and washed
  • 3 Medium Onions Slit lengthwise
  • 1 Small Tomato Chopped roughly
  • 4 Springs Curry leaves
  • 2 Inch Ginger Cut finely lengthwise
  • 2 Green chillies Slit in the middle
  • Cup Coconut oil

Masala Paste (Grind it smooth using little water)

  • 2 Tsp Ginger garlic paste
  • 1 Tsp Red chili powder
  • 2 Tsp Coriander powder
  • ¼ Tsp Turmeric powder
  • 1 Tsp Fennel seeds
  • 1 Tsp Cumin seeds
  • 1 Star Anise
  • 2 Green Cardamom
  • 4 Cloves
  • ½ Inch Cinnamon Stick
  • 1 Tsp Black pepper balls

Instructions
 

General preparation

  • Firstly grind the ingredients listed in “Masala Paste” using little water.
  • Chop the onions, tomatoes and green chillies as stated in the ingredients

How to make easy chicken curry in pressure cooker?

  • Place a pressure cooker over high flame and pour in the coconut oil
    ⅓ Cup Coconut oil
  • Once its hot add in the curry leaves and ginger.
    4 Springs Curry leaves, 2 Inch Ginger
  • After it has finished spluttering add in the onions and green chillies.
    3 Medium Onions, 2 Green chillies
  • Fry stirring continuously until the onions get translucent in colour.
  • Add in the earlier ground masala paste and give it a good mix. Fry until you start seeing oil floating on the top.
  • Then add in the chopped tomatoes and mix well.
    1 Small Tomato
  • Now add the chicken pieces and keep stirring on high flame for around 3 mins.
    500 Grams Chicken Mixed Cuts
  • Add enough water until the chicken pieces are submerged in it. Then close the lid of the pressure cooker. Allow it to cook on high flame for 1 whistle then lower the flame and continue cooking until 2 more whistles.
  • Once done switch of the flame and let the pressure cooker release its steam naturally.
  • After that open the lid carefully and check the thickness of the gravy. If its too watery then let the chicken curry cook on high flame without the pressure cooker lid until some amount of water dries up.
  • Finally garnish with some coriander leaves and serve it with paratha or rice.

Notes

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