PRESSURE COOKER BEEF CURRY
Make this beef curry in a pressure cooker for an easy midweek meal. Serve with rice or naan bread to mop up the juices
Provided by Esther Clark
Categories Dinner, Main course
Time 1h
Number Of Ingredients 17
Steps:
- Heat 1 tbsp of the oil in a pressure cooker. Season the beef and fry in batches for 5-8 mins, turning occasionally until evenly browned. Set aside on a plate.
- Heat the remaining oil and butter in the pan and fry the onion gently for 10 mins or until golden brown and caramelised. Add the garlic, ginger, chilli, turmeric, coriander and cardamom and fry for 2 mins. Stir in the beef and cook for 1 min to coat the beef in the spices.
- Tip in the tomatoes, stock and sugar and bring to a simmer. Lock the lid onto the cooker and bring up to high pressure. Cook for 15 mins, then turn off the heat and let the pressure drop naturally. Give everything a good stir and add more water if the sauce is already thick.
- Lock the lid back in place and give it another 10 mins, then let the pressure drop naturally. Check the meat is tender - depending on the cut it might need 5 mins more.
- Take it off the heat, stir through the garam masala and cream, if you like. Season to taste. Scatter over the coriander and serve with naan bread or rice.
Nutrition Facts : Calories 337 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 0.3 milligram of sodium
PRESSURE-COOKER CHICKEN CURRY
I came up with this pressure-cooker chicken curry after searching for a flavorful chicken dinner. Making it in a pressure cooker, like an Instant Pot, means it's easy to whip up on weeknights. Plus, leftovers taste great for lunch. -Jess Apfe, Berkeley, California
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 15
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.
Nutrition Facts :
PRESSURE COOKER CHICKEN CURRY
Thinly sliced onions sauteed with cumin and fennel seeds followed by chilli, garlic, and ginger for the flavourful curry base. And all the magic happens when we cook chicken with this curry base in a pressure cooker.
Provided by The Take It Easy Chef
Categories Main Course Main Dish
Time 45m
Number Of Ingredients 15
Steps:
- Heat some oil in a pressure cooker.
- Reduce to a medium flame.
- Add cumin seeds, fennel seeds, and bay leaf.
- As soon as they temper, add ginger, garlic, and green chillies.
- Mix well and add onions.
- Combine well and saute till the onions turn tender.
- Now add the chopped tomato and combine well.
- Cook for a couple of minutes while stirring occasionally.
- Once the tomatoes turn soft, add Kashmiri chilli powder and turmeric powder.
- Combine well and cook until the oil starts separating.
- Now add the chicken pieces and salt, and combine well.
- Do not add any water.
- Close the pressure cooker and lock the lid.
- On a high flame, pressure cook until you get the first whistle/steam.
- Switch off and let the pressure cooker cool naturally.
- Open the lid only after the pressure is fully released.
- You can see that chicken is cooked well. Water from the chicken would have added to the gravy.
- Switch on the stove and keep on a medium flame.
- Add 1/4-1/2 cup water. This depends on how much gravy you want in the curry.
- Add salt if required.
- Combine well and bring to boil.
- Simmer to reduce the curry a little.
- Add a pinch of garam masala and chopped coriander leaves.
- Combine well and simmer for a few minutes.
- Once it is back to boil, switch off.
- Serve hot with rice, bread, or roti.
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