Pressure Cooker Chicken Curry Recipes

Steps:

• Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1 tablespoon oil. When oil is hot, brown chicken. Remove. Add remaining 1 tablespoon oil to pan. Add onion, curry, turmeric and cumin. Cook and stir until onion is tender, 3-5 minutes. Add broth, stirring to loosen browned bits from pan. Stir in tomatoes, tomato paste, ginger, garlic, sugar, chicken and salt. Press cancel. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally. Press cancel. Select saute setting and adjust for medium heat. In a small bowl, whisk together cornstarch and 1 tablespoon of water. Add cornstarch mixture to pot and let simmer, uncovered for 5 minutes. , Serve in shallow bowls with rice or naan. Sprinkle with cilantro.

Steps:

• Add oil to a very hot pressure cooker pot.
• Brown the cut up chicken pieces nicely on all sides, remove to rest.
• Add the onions and sauté till light golden brown.
• Add Garlic and sauté until onions are dark golden brown.
• Add the curry powder to the pot and stir until fragrant.
• Add the diced apple, water, salt and pepper.
• Return Chicken to the pot.
• Stir once again to distribute evenly.
• Place lid on pressure cooker tightly.
• Heat on high until the weight begins to jiggle. Lower heat immediately to a level that keeps the weight just barely moving. Cook for 12 minutes.
• Remove pot from heat. When the pressure has been reduced, open the pot. Stir the ingredients very gently.
• Combine 2 Tbsp flour and yogurt together.
• Stir some of the hot liquid from the pot into the yogurt mixture, then pour the mixture into the pot and stir to blend. Simmer for 5 minutes on a low heat.
• Serve over hot fluffy rice.

Steps:

• 1. Set your pressure cooker to brown. Add one tablespoons olive oil and heat it up.
• 2. Saute the chicken until lightly golden - remove from the cooker with a slotted spoon.
• 3. Add the other tablespoons of olive oil and heat it up. Add the pepper and onion and saute until somewhat softened.
• 4. Add the two cups of rice to the cooker, and stir well.
• 5. Add the broth, curry powder, and chicken and stir again.
• 6. Distribute the tomatoes and simmer sauce over the top of the rice, veggie and chicken mixture. DO NOT STIR THESE IN - just let them rest o top.
• 7. Set the cooker to 15 psi, and set it for 8 minutes.
• 8. Once time is up, wait five minutes while some of the pressure releases naturally.
• 9. After five minutes, use whatever your quick release method is on your pressure cooker to release the rest of the pressure.
• 10. Mix everything well and ENJOY!

Steps:

• Set a box grater over a bowl. Starting with their cut sides, grate the tomatoes through the large holes of the box grater so the tomato pulp falls into the bowl. Discard the skins. Measure out 2 cups of tomato purée.
• Using the sauté function, heat the ghee and the coconut oil in the pressure cooker. Stir in the onions and cook, stirring often to encourage even browning, until they are caramelized, 12 to 18 minutes. Stir in the garlic, ginger and cumin seeds; cook until fragrant, about 2 minutes. Stir in the cinnamon and cardamom and cook for another minute. Then stir in the coriander, salt, turmeric, red pepper flakes, black pepper and finally the tomato purée.
• Add the chicken to the sauce, cover and cook on low pressure for 4 minutes. Let the pressure release naturally. If the sauce seems too thin, use a slotted spoon to transfer the chicken to a bowl and then simmer the sauce on the sauté setting until it has thickened to taste. (Note that the coconut milk will thin the sauce down further.) Stir in the garam masala and the coconut milk, and let the curry sit for 20 minutes for the flavors to meld. Serve with the rice and yogurt, if desired. Garnish with cilantro.