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Chicken Curry in Pressure Cooker

Satisfy your curry cravings in no time with our Quick Curry Fix—Chicken Curry in Pressure Cooker. This recipe offers all the rich and aromatic flavors of a traditional chicken curry but with the convenience of a pressure cooker. Tender chicken, vibrant spices, and creamy sauce come together effortlessly, ensuring a delicious meal ready in a fraction of the time.
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The Story

Chicken Curry in Pressure Cooker is a testament to the magic of modern cooking appliances. In this recipe, succulent chicken pieces are simmered in a fragrant curry sauce infused with a blend of spices and aromatics. The pressure cooker streamlines the cooking process, allowing the flavors to develop quickly and yielding tender chicken in a rich and creamy curry sauce. This dish is perfect for busy weeknights or whenever you crave a comforting meal without the long wait.


1.5 pounds chicken thighs or breasts, cut into bite-sized pieces
2 tablespoons vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
1-inch ginger, grated
2 tomatoes, chopped
1 tablespoon curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
1/2 teaspoon cayenne pepper (adjust to taste)
1 cup coconut milk
1 cup chicken broth
Salt and black pepper to taste
Fresh cilantro for garnish
4 Servings

Prep Time:

0 Hrs 15 Mins

Cook Time:

0 Hrs 20 Mins

Total TIme:

0 Hrs 0 Mins



Set the pressure cooker to sauté mode. Heat vegetable oil in the pot.


Add chopped onions to the hot oil and sauté until they become translucent.


Stir in minced garlic and grated ginger, cooking for an additional minute until fragrant.


Add chopped tomatoes to the pot and cook until they soften.


Sprinkle curry powder, ground turmeric, ground cumin, ground coriander, garam masala, and cayenne pepper over the onion-tomato mixture. Stir well to coat the spices.


Add chicken pieces to the pot and coat them with the spice mixture.


Pour in coconut milk and chicken broth, stirring to combine.


Close the pressure cooker lid and set it to high pressure. Cook for 10 minutes.


Release the pressure and open the lid. Check the chicken for doneness and adjust the seasoning with salt and black pepper if needed.


Serve the Chicken Curry in Pressure Cooker hot, garnished with fresh cilantro, and accompanied by rice or naan bread.

Tips for this recipe

For a thicker curry sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the curry after cooking. Let it simmer in sauté mode for a few minutes until the sauce thickens.

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