Pressure Cooker Indian Chicken Curry Recipe
2023-01-05- Cuisine: Indian
- Course: Main Dish
- Skill Level: Advanced
-
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- Yield: 4
- Servings: 4-6
- Prep Time: 10m
- Cook Time: 10m
- Ready In: 20m
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
144.6 -
Carbohydrates
8.6 g -
Cholesterol
72.6 mg -
Fat
4.1 g -
Fiber
2.4 g -
Protein
18.6 g -
Saturated Fat
1.0 g -
Serving Size
1 -
Sodium
82.9 mg -
Sugar
0.2 g -
Trans Fat
1.3 g -
Unsaturated Fat
1.0 g -
Potassium
433.9 mg
Pressure cooker Indian chicken curry recipe. Chicken thighs with Thai red curry paste, chicken broth, and vegetables cooked in a pressure cooker. Do you like to cook chicken thighs? If so, you may also like Jamaican-Style Chicken Thighs with Plantains:
Pressure Cooker Jamaican-Style Chicken Thighs with Plantains Recipe
Makes 4-6 servings
Ingredients: 2 pounds (960 g) boneless and skinless chicken thighs, trimmed, 1 teaspoon (5 ml) dried thyme, 1/2 teaspoon (2½ ml) each: ground allspice, salt, freshly ground black pepper, 1/4 teaspoon (1¼ ml) grated nutmeg, 1 oz (30 ml) peanut oil, 1 medium fresh jalapeño chili, stemmed, seeded, and diced, 6 medium scallions, green and white parts, thinly sliced, 1 tablespoon (15 ml) minced fresh ginger, 1 tablespoon (15 ml) minced garlic, 1/2 cup (125 ml) chicken broth, 2 tablespoons (30 ml) red wine vinegar, 2 tablespoons (30 ml) dark brown sugar, 3 large ripe plantains, peeled and cut into cubes
Instructions: In a large mixing bowl, combine chicken thighs, thyme, allspice, salt, black pepper, and nutmeg. Mix until the meat is coated in the spices. Set aside.
In a 6-quart (6 L) stovetop pressure cooker, heat peanut oil over medium-high heat. Add the jalapeño, scallions, ginger, and minced garlic. Cook, stirring until scallions are softened, for about 2 minutes.
Stir in the chicken mixture, scrapping every speck of spice into the pot. Cook for further 4 minutes, stirring occasionally until lightly browned. Pour in chicken broth and vinegar, then stir in brown sugar until dissolved. Nestle cubed plantains into the sauce.
Close the pressure cooker and lock the lid. Set burner heat to high pressure. When the cooker reaches high pressure, reduce heat to low. Set a timer to cook for 10 minutes.
Open the pressure cooker, using the Quick Release method. Unlock and open the lid. Stir the chicken mixture well before serving. Serve hot. Please visit perfect pressure cooker recipes to get more.
Pressure Cooker Indian Chicken Curry Recipe
You may also like Pressure Cooker Indian Butter Chicken or Pressure Cooker Curry Chicken Thighs
Ingredients
- 1 tablespoon Thai red curry paste
- 1 tablespoon tomato paste
- 1 tablespoon fresh ginger
- 1 tablespoon smoked paprika
- 3 tablespoons vegetable oil
- 2 medium red onions, peeled, halved and sliced into thin half-moons
- 2½ pounds (1.44 kg) bone-in skin-on chicken thighs, trimmed
- 3/4 cup (180 ml) chicken broth
- 1½ tablespoons light brown sugar
Method
Step 1
In a small mixing bowl, combine red curry paste, tomato paste, ginger, and smoked paprika. Using a fork, mash until you have a thick paste. Set aside.
Step 2
Heat vegetable oil in a 6-quart (6 L) pressure cooker, turned to the sauté mode. Add the onions and cook, stirring occasionally, until softened, for about 5 minutes. Stir in a spicy paste and cook for a further 1 minute, stirring all the while. Add chicken thighs and stir until coated in the red paste. Pour in chicken broth and stir well.
Step 3
Close the pressure cooker and lock the lid. Set the machine to cook at high heat. Set timer to cook for 12 minutes.
Step 4
Open the pressure cooker, using the Quick Release method. Unlock and open the pot. Transfer cooked thighs to a large serving plate.
Step 5
Set the stovetop over medium heat. Stir in brown sugar. Bring sauce to a simmer, stirring often. Cook, stirring often until reduced by half, for about 3-5 minutes. Pour sauce over the cooked chicken thighs and serve immediately.