Pressure-Cooker Chicken Curry
Total TimePrep: 10 min. Cook: 5 min.
- 2 tablespoons olive oil or ghee, divided
- 1 pound boneless skinless chicken thighs, cubed
- 1 large onion, chopped
- 1 teaspoon curry powder
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cumin
- 1/2 cup chicken broth
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 2 tablespoons tomato paste
- 2 garlic cloves, minced
- 2 teaspoons minced fresh gingerroot
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 tablespoon cornstarch
- Chopped fresh cilantro
- 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.
Pressure-Cooker Chicken Curry Tips
How do you thicken curry in an Instant Pot?If you like a heartier curry, thicken the juices by simmering for 5-7 minutes on the saute setting after pressure cooking to reduce the liquid. Or, try adding in a mixture of cornstarch and water as a thickening agent.Then, bring the mixture to a boil by using the saute setting. Are you an Instant Pot newbie? Check out this must-have Instant Pot manual for more tips.
Jun 10, 2020
Definitely not bad, but I was a little disappointed of the lack of flavor. The aroma was fantastic! I used hot curry so I was expecting some heat, but nope.I ended up adding red chilli flakes to mine and that helped kick it up a notch. With all of the spices, I thought it would be much more flavorful.