Easy Chicken Curry Recipe In A Pressure Cooker

September 14, 2023 Post a Comment

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Pressure Cooker Chicken Korma Curry Recipe My Sugar Free kitchen from www.mysugarfreekitchen.com

Description

If you're looking for a quick and easy meal that's packed with flavor, this chicken curry recipe is perfect for you. Made in a pressure cooker, this recipe is perfect for those busy weeknights when you don't have a lot of time to spend in the kitchen. The best part? It only takes 30 minutes from start to finish!

Prep Time

Prep time for this chicken curry recipe is minimal. You'll need to chop up some onion, garlic, and ginger, but that should only take about 5-10 minutes.

Cook Time

Cook time for this recipe is quick thanks to the pressure cooker. Once you've got everything in the pot, it only takes 10 minutes to cook the chicken and vegetables.

Ingredients

Here's what you'll need to make this easy chicken curry recipe: - 1 pound boneless, skinless chicken breasts - 1 tablespoon vegetable oil - 1 onion, chopped - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 2 tablespoons curry powder - 1 teaspoon turmeric - 1 teaspoon cumin - 1 teaspoon salt - 1 can diced tomatoes - 1 can coconut milk - 2 cups frozen mixed vegetables - 1 cup basmati rice - 2 cups water

Equipment

To make this recipe, you'll need a pressure cooker. If you don't have one, you can still make this recipe on the stovetop, but it will take a bit longer.

Method

1. Turn on your pressure cooker to sauté mode and add the vegetable oil. 2. Once the oil is hot, add the chopped onion and sauté until it's soft and translucent. 3. Add the minced garlic and grated ginger and sauté for another 2 minutes. 4. Add the curry powder, turmeric, cumin, and salt to the pot and stir to combine. 5. Add the diced tomatoes and coconut milk to the pot and stir to combine. 6. Add the frozen mixed vegetables to the pot and stir to combine. 7. Cut the chicken breasts into bite-sized pieces and add them to the pot. 8. Add 2 cups of water to the pot and stir to combine. 9. Turn off the sauté function on the pressure cooker and put the lid on. 10. Set the pressure cooker to manual mode and cook on high pressure for 10 minutes. 11. While the chicken curry is cooking, rinse the basmati rice in cold water until the water runs clear. 12. Once the chicken curry is done cooking, release the pressure manually and remove the lid. 13. Turn the pressure cooker back to sauté mode and add the rinsed basmati rice and 2 cups of water to the pot. 14. Stir to combine and bring the mixture to a boil. 15. Once the mixture is boiling, put the lid on the pressure cooker and set it to manual mode to cook on high pressure for 5 minutes. 16. Once the rice is done cooking, release the pressure manually and remove the lid. 17. Serve the chicken curry over the basmati rice and enjoy!

Notes

This recipe is very versatile, so feel free to adjust the spices and vegetables to your liking. You can also use chicken thighs instead of chicken breasts if you prefer.

Nutrition Info

This recipe serves 4 and has the following nutritional information per serving: - Calories: 500 - Total Fat: 21g - Saturated Fat: 13g - Cholesterol: 96mg - Sodium: 747mg - Total Carbohydrates: 47g - Dietary Fiber: 7g - Sugars: 7g - Protein: 33g

Recipes FAQ

Q: Can I use a different type of rice? A: Yes! You can use any type of rice you like. Just adjust the cooking time according to the instructions on the package. Q: Can I use fresh vegetables instead of frozen? A: Yes! Just be sure to adjust the cooking time accordingly. Q: Can I make this recipe on the stovetop? A: Yes! Just follow the same instructions, but cook everything in a large pot over medium-high heat until the chicken is cooked through and the vegetables are tender.

Recipe Tips

- Be sure to rinse the basmati rice before cooking to remove any excess starch. - If you don't have a pressure cooker, you can still make this recipe on the stovetop. Just be sure to adjust the cooking time accordingly. - This recipe is great for meal prep! Just store the chicken curry and rice separately in the fridge and reheat when you're ready to eat.