Indian Chicken Curry (Murgh Kari) Pressure Cooker Recipe
This creamy Indian chicken curry comes together in just 45 minutes using your pressure cooker. Tender chicken thighs, potatoes, and sweet peas are simmered in bold aromatic spices and rich coconut milk.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 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 oz 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
Instructions
Instructions
- Heat ghee or butter in a large skillet over medium heat until hot.
- Add chopped red onion and sauté for 5-7 minutes until golden brown.
- Stir in garlic and ginger paste and cook for 1 minute until fragrant.
- Add Roma tomatoes and cook for 5 minutes until soft.
- Stir in curry powder and mix well into the tomato base.
- Add chicken thighs and cook until no longer pink, about 5-6 minutes.
- Pour in coconut milk and bring to simmer. Add potato pieces.
- Cover and cook under pressure for 15-20 minutes.
- After slow release, add green peas and cook 3-4 more minutes.
- Season with fenugreek and garam masala, stir gently and serve.
Notes
For extra thick curry use mashed potatoes or stir in a spoon of instant mashed potato flakes.