Pressure Cooker Indian Style Chicken And Vegetables Recipes

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INSTANT POT CHICKEN CURRY



Instant Pot Chicken Curry image

Learn how to cook Instant Pot Chicken Curry (Pressure Cooker Chicken Curry) with pantry ingredients! Tender juicy chicken in a creamy, hearty curry sauce bursting with excitingly rich flavors. Deliciously easy chicken curry recipe ready in an hour.

Provided by Amy + Jacky

Categories     Dinner     Entree     Lunch

Time 1h

Number Of Ingredients 13

1.5 - 2 pounds (700g) chicken drumsticks or thighs
1 cup (250ml) unsalted chicken stock
3 tablespoons (24g) curry powder ((try to use High Quality curry powder))
2 tablespoons (30g) ghee ((or unsalted butter or olive oil))
1.5 tablespoon (22.5ml) regular soy sauce
2 (405g) medium carrots (, cut into chunks)
2 (510g) russet potatoes (, cut into quarters)
1 (130g) medium onion (, diced)
8 cloves (29g) garlic (, minced)
1 tablespoon (15g) ginger (, minced)
½ - 1 teaspoon (1.4g - 2.8g) cayenne pepper
2 tablespoons (30g) tomato paste
¼ cup (63ml) - ½ cup (125ml) coconut milk ((optional))

Steps:

  • Brown Chicken in Instant Pot: Press "Saute" button to "Sauté More" function to heat up Instant Pot. Wait until the indicator says "HOT" (~8 mins). Pat dry the chicken parts with a paper towel, then season one side of the chicken with kosher salt and ground black pepper.Add 2 tbsp (30g) ghee or unsalted butter in Instant Pot. Place the chicken in Instant Pot (seasoned side face down), then brown for 4 minutes. Season the other side of chicken with salt and ground black pepper. Flip the chicken & brown this side for another 3.5 minutes. Remove and set aside the browned chicken.
  • Sauté Onion: Add diced onions in Instant Pot, then saute for 3 minutes.
  • Sauté Garlic, Ginger, and Spices: Add in minced garlic, ginger, 3 tbsp (24g) curry powder, ½ - 1 tsp (1.4g - 2.8g) cayenne pepper, and 2 tbsp (30g) tomato paste, then saute for another minute. *Curry Powder Tip: Different Curry Powder vary in taste, aroma, quality. Make sure to taste & adjust accordingly. Best to use High Quality Curry Powder when possible.*Spicy Level Tip: Adjust the amount of cayenne pepper according to how spicy you want your chicken curry. For reference, we used mild spicy curry powder with ½ tsp (1.2g) cayenne pepper, and it was mild-medium spiciness.
  • Deglaze Instant Pot: Pour in 1 cup (250ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot. *Pro Tip: Make sure to deglaze really well for this recipe!Turn off the Instant Pot for now as you add in the remaining ingredients.
  • Pressure Cook Chicken Curry: Add in 1.5 tbsp (22.5) regular soy sauce, then give it a quick mix. Add in the browned chicken & its meat juice. Layer the carrot and potato chunks on top. No need to mix.With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook: -Bone-in Chicken Thighs or Drumsticks: High Pressure for 5 minutes + 10 minutes Natural Release. -Bone-in Chicken Breasts: High Pressure for 4 minutes + 10 minutes Natural Release. Release remaining pressure, then open the lid.
  • Add Coconut Milk: Set aside all the chicken and half of the potatoes & carrots. Bring the curry sauce to a simmer with "Saute More" function. Mix in ¼ cup (63ml) - ½ cup (125ml) coconut milk.
  • Thicken & Season: With a wooden spoon, break down the remaining potatoes in Instant Pot to give the sauce some extra texture & body. Taste and adjust the seasoning by adding more salt. *For reference: We added roughly 1 - 2 large pinches of salt.
  • Serve: Garnish the chicken curry with cilantro (optional) & serve with rice or your favorite side dishes. Enjoy~

Nutrition Facts : Calories 420 kcal, Carbohydrate 30 g, Protein 24 g, Fat 24 g, SaturatedFat 10 g, Cholesterol 90 mg, Sodium 433 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving

PRESSURE COOKER CHICKEN CURRY



Pressure Cooker Chicken Curry image

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

500 grams chicken
oil
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1 bay leaf
2 green chillies (sliced lengthwise)
6-7 cloves garlic (sliced)
1 inch ginger (sliced)
2 medium onions (thinly sliced)
1 medium tomato
1 1/2 tablespoon kashmiri chilli powder
1/2 teaspoon turmeric powder
garam masala (a pinch)
coriander leaves (cilantro)
salt

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.

PRESSURE COOKER INDIAN-STYLE CHICKEN AND VEGETABLES



Pressure Cooker Indian-Style Chicken and Vegetables image

This easy Indian-influenced dish is one just about everyone will love. Feel free to add more or less tikka masala sauce according to your taste. -Erica Polly, Sun Prairie, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 8 servings.

Number Of Ingredients 9

2 pounds boneless skinless chicken thighs, cubed
2 medium sweet potatoes, peeled and cut into 1-1/2-inch pieces
2 medium sweet red peppers, cut into 1-inch pieces
3 cups fresh cauliflowerets
2 jars (15 ounces each) tikka masala curry sauce
1/2 cup water
3/4 teaspoon salt
Minced fresh cilantro, optional
Naan flatbreads, warmed

Steps:

  • In a 6-qt. electric pressure cooker, combine chicken and vegetables; add sauce, water and salt. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 170°. If desired, top with cilantro; serve with warmed naan., Freeze option: Omitting cilantro and naan, freeze cooled chicken and vegetable mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little water if necessary. If desired, sprinkle with cilantro. Serve with warmed naan.

Nutrition Facts : Calories 334 calories, Fat 15g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 686mg sodium, Carbohydrate 25g carbohydrate (12g sugars, Fiber 5g fiber), Protein 25g protein. Diabetic Exchanges

SAUCY INDIAN-STYLE CHICKEN & VEGETABLES



Saucy Indian-Style Chicken & Vegetables image

This Indian-style dish seems to develop a devoted following. Prepared sauce makes it easy to bring the rich flavors of Indian cuisine to your family. Feel free to use more or less tikka masala sauce according to your personal taste. -Erica Polly, Sun Prairie, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 4h15m

Yield 8 servings.

Number Of Ingredients 9

2 medium sweet potatoes, peeled and cut into 1-1/2-inch pieces
2 tablespoons water
2 medium sweet red peppers, cut into 1-inch pieces
3 cups fresh cauliflowerets
2 pounds boneless skinless chicken thighs, cubed
2 jars (15 ounces each) tikka masala curry sauce
3/4 teaspoon salt
Minced fresh cilantro, optional
Naan flatbreads, warmed

Steps:

  • Microwave sweet potatoes and water, covered, on high just until potatoes begin to soften, 3-4 minutes., In a 5- or 6-qt. slow cooker, combine vegetables and chicken; add sauce and salt. Cook, covered, on low until meat is tender, 4-5 hours. If desired, top with cilantro; serve with warmed naan., Freeze option: Omitting cilantro and naan, freeze cooled chicken and vegetable mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently; add water if necessary. If desired, sprinkle with cilantro. Serve with warmed naan.

Nutrition Facts : Calories 334 calories, Fat 15g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 686mg sodium, Carbohydrate 25g carbohydrate (12g sugars, Fiber 5g fiber), Protein 25g protein. Diabetic exchanges

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