Our Favorite Chicken Curry: A Pressure Cooker Adventure
This rich, fragrant chicken curry made in the pressure cooker delivers tender chicken in a creamy, spiced sauce loaded with flavor — perfect for a cozy, satisfying dinner.
Equipment
- 1 Pressure cooker electric or stovetop
- 1 Large skillet for sautéing
Ingredients
Main Ingredients
- 1 tablespoon vegetable oil to start the sizzle
- 1 onion chopped fine
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon chili powder
- 1.5 pounds boneless skinless chicken thighs chopped bite-sized
- 1 can diced tomatoes 14-ounce
- 1 cup coconut milk
- 0.5 cup chicken broth
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh cilantro chopped, optional
Instructions
Instructions
- Heat vegetable oil in a large skillet over medium heat until shimmering.
- Add chopped onion. Sauté until translucent, about 5 minutes.
- Stir in garlic and ginger, cook for 1 minute until fragrant.
- Add curry powder, cumin, coriander, chili powder, salt, and pepper. Stir to coat onions.
- Add chicken pieces and brown on all sides, about 5–7 minutes, stirring occasionally.
- Pour in diced tomatoes, coconut milk, and chicken broth. Stir to combine and transfer to the pressure cooker.
- Close lid. Cook on high pressure for 10 minutes. Use slow release after cook time completes.
- Open lid carefully. Stir curry and add lemon juice. Adjust seasoning as needed.
- If sauce is too thin, simmer uncovered until thickened to preference.
- Garnish with cilantro and serve hot with rice or dinner rolls.
Notes
To save time, use pre-minced garlic or ginger paste. Curry can be made ahead and tastes even better the next day. Leftovers freeze well.