Name: Indian Chicken Curry (Murgh Kari) Pressure Cooker Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 lbs boneless chicken thighs (cut into 2-inch pieces); 2 tbsp ghee or butter; 1 1/2 cups red onion (chopped); 4 cloves garlic (minced); 1 tbsp ginger paste; 2 Roma tomatoes (chopped); 1 tbsp curry powder; 15 oz coconut milk; 2 cups white potato (peeled and cut into 2-inch pieces); 1/2 cup frozen green peas; 1/2 teaspoon fenugreek leaves; 1/2 teaspoon garam masala

The pot lid rattles and you know dinner is almost ready. The sound kinda makes your stomach growl a little louder, you remember why pressure cooking is your new best friend on busy nights. That hiss of the valve and seeing the float valve pop up means all that lovely heat is working hard inside to get your chicken good and tender.

Pressure cooker with chicken curry cooking inside, heat and steam visible — Experience the aroma and texture of this pressure cooked chicken curry.

You notice how the sealing ring fits snug and you double-check its in place so no steam escapes. Its like this little gear in the whole process that makes sure your curry cooks perfectly, keeping all those spices inside where they belong. You feel that comforting kitchen warmth as the flavors start marrying together.

Before you know it, the pressure build is complete, the valve settles a bit, and you wait for that slow release to let the yummy smell fill your room. The scent of garlic, ginger, and curry powder creeping out is kinda teasing your senses. You think about the creamy coconut milk you stirred in earlier and you cant wait to dig in.

The Truth About Fast Tender Results

You gotta make sure the sealing ring is properly seated every time you start. It helps build the right pressure fast.
Dont overcrowd the pressure cooker or it slows down that nice pressure build you need.
Use that valve hiss as your timers friend, it tells you when it reached peak pressure.
Brown your onions and chicken before sealing the lid for deeper flavor and better texture.
Add your liquids carefully so you get a balancenot too watery, but enough for even cooking.
Let the pressure cooker do the slow release instead of quick releasing to keep the chicken tender and juicy.
Frozen peas go in only at the end so they dont get mushy and keep their bright color and bite.

Everything You Need Lined Up

2 lbs boneless chicken thighs cut into 2-inch pieces
2 tablespoon ghee or butter
1 ½ cups red onion chopped
4 cloves garlic minced
1 tablespoon ginger paste
2 Roma tomatoes chopped
1 tablespoon curry powder
15 ounces coconut milk
2 cups white potato peeled and cut into 2-inch pieces
½ cup frozen green peas
½ teaspoon fenugreek leaves
½ teaspoon garam masala

Make sure youve got everything ready and measured before you start cooking. It kinda makes the whole pressure cooker thing less stressful when you dont gotta scramble mid-way. I like having my garlic minced and ginger paste out so I can just toss it in fast.

Potatoes need peeling and cutting ahead too since they cook together with the chicken. You remember to chop your tomatoes well since they break down into a flavorful base sauce. The curry powder and spices will bring that signature warmth, so dont skip m.

Ingredients and cooking process of Indian chicken curry in skillet showing onions, spices and chicken — Layer your ingredients carefully for best flavor development.

Your Complete Cooking Timeline

Step 1: Heat 2 tablespoon ghee or butter in a large skillet over medium heat. You wanna get it nice and hot but not smoking.

Step 2: Toss in your chopped red onion and sauté until they turn golden brown. This usually takes about 5 to 7 minutes. Stir m so they dont stick.

Step 3: Stir in minced garlic and ginger paste. Cook just about a minute till you can smell their fragrance filling your kitchen.

Step 4: Add chopped tomatoes next and cook m down for about 5 minutes. Theyl get soft and start turning into a thick paste.

Step 5: Sprinkle in your curry powder and mix everything well with the tomato base. This step really gets those flavors mingling.

Step 6: Add chicken thighs to the skillet. Cook until the outsides arent pink anymore, about 5 to 6 minutes. Dont rush this, browning helps so much.

Step 7: Pour in the coconut milk and bring it to a gentle simmer. Now add your diced potatoes. Cover the pot and cook under pressure for 15 to 20 minutes. This is where that float valve working its thing is critical.

Step 8: Once the slow release is done and pressures off, add frozen green peas and cook for another 3 to 4 minutes just to warm m up. Taste your curry and tweak seasoning as you like.

Time Savers That Actually Work

Use pre-minced garlic and ginger paste from the store if you wanna shave off prep time but fresh always wins on flavor.
Buy boneless chicken thighs pre-cut to save chopping time and keep your hands clean.
Freeze your coconut milk in ice cube trays so you can just toss out exactly how much you need later.
Pick up frozen pre-chopped onions for when you need to speed things up but keep onion flavor alive.

Your First Taste After the Wait

When you finally scoop that curry into your bowl, you notice the sauce is thick and creamy with a beautiful orange-brown color. It kinda hugs every piece of chicken and potato like its wrapping a warm blanket around dinner.

The chickens tender and juicy from the pressure cooking while those potatoes soak up the spices perfectly. You get little pops of sweetness from the green peas, which make the dish feel fresh and lively.

And the aroma? Its so rich with garlic, ginger, and that classic blend of curry powder and fenugreek that you just wanna dive right in. You remember why you picked this recipe for tonights meal.

Final served Indian chicken curry with potatoes and peas on plate — Enjoy the finished creamy and aromatic chicken curry.

How to Store This for Later

Cool your curry fully before putting it into airtight containers. This keeps the flavors fresh and stops any weird fridge smells.
Store in the fridge for up to 3 days if youre planning to eat it soon. Just reheat gently so the sauce doesnt separate.
Freeze leftover curry in single-serving portions. It freezes well and you can thaw in the fridge overnight or microwave straight from frozen.
If you gotta transport it, use a leak-proof container because the coconut milk sauce loves to slip out if youre not careful.

Your Most Asked Questions Answered

Q: Can I use chicken breasts instead of thighs?
A: Yes you can, but thighs stay moister with pressure cooking. Breasts might dry out a bit.
Q: Do I have to brown the onions and chicken first?
A: Its not a must but browning really adds extra flavor and texture thats worth the few extra minutes.
Q: What if I dont have fenugreek leaves?
A: You can skip it or use a tiny pinch of mustard seeds for a slight twang instead.
Q: How do I know when the pressure cooker reached full pressure?
A: Listen for that steady valve hiss and the float valve popping up. That means youre good to go.
Q: Can I add other veggies?
A: Absolutely! Carrots and bell peppers go great but add them according to how fast they cook so nothing gets mushy.
Q: Should I stir the curry after cooking?
A: Just a gentle stir to mix in peas or adjust seasoning. Avoid vigorous stirs so the sauce stays smooth.

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