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Pressure cooked Chicken Curry (Using an Instant Pot)

What is Chicken curry?

Instant pot chicken curry is a quick and flavorful version of the classic dish. It involves using a pressure cooker to speed up the cooking process while ensuring the chicken becomes tender and the spices meld together beautifully.

Key Components of an easy chicken curry:

1. Fresh Ingredients

  • Vegetables:
    • 2 large red onions
    • 2 tomatoes
    • 4-5 green chilies
    • 1 cup cilantro
  • Marinade Essentials:
    • ½ cup yogurt
    • Juice from half a lime or lemon

2. Whole Spices

  • 2 bay leaves
  • 3 green cardamom pods
  • 1 black cardamom pod
  • 4 cloves

3. Ground Spices

  • 1 tsp salt
  • 2 tsp turmeric powder
  • 1 tbsp chili powder
  • 1 tbsp coriander powder
  • 1 tsp cumin powder
  • 1 tbsp garam masala

4. Cooking Essentials

  • Chicken drumsticks (marinated)
  • 3 tbsp cooking oil
  • 3 cups water

How It’s Served:

Chicken curry is typically served with basmati rice, naan or parathas (Indian flatbread). It can even be eaten on its own but having a bowl of rice is a match made in heaven!

Jump to Recipe

Lets Make it: Pressure cooker Chicken Curry!

Link to watch the video: https://www.instagram.com/amateurprochef/

Pressure Cooker Chicken Curry: A Flavorful One-Pot Wonder

There’s nothing quite like a warm, aromatic pot of spiced chicken drumsticks to bring comfort and flavor to your table. This simple recipe, full of bold spices and tender chicken, comes together in just a few steps. Whether you’re using an Instant Pot or a trusty pressure cooker, this dish promises to be a hit. Let’s dive into it!

The Prep Work: Chopping and Marinating

First things first: grab your cutting board and get chopping! Dice up two large red onions, two ripe tomatoes, four to five green chilies, and a cup of fresh cilantro. Trust me, these fresh ingredients are the backbone of this dish, adding both flavor and a pop of color.

Next, it’s time to marinate those chicken drumsticks. In a mixing bowl, combine half a cup of yogurt, two tablespoons of ginger garlic paste, and a splash of lime or lemon juice. For the spices, toss in a teaspoon of salt, two teaspoons of turmeric, a tablespoon of chili powder, coriander powder, cumin, and garam masala. Mix everything well, ensuring the drumsticks are fully coated. Let this marinate for at least an hour (or overnight if you’re feeling extra patient!).

Sizzle and Spice

If you’re using an Instant Pot, set it to sauté mode. If a stovetop pressure cooker is your weapon of choice, heat it on medium. Add three tablespoons of oil, then toss in some whole spices: two bay leaves, three green cardamom pods, one black cardamom pod, and four cloves. Let these spices bloom in the oil, releasing their incredible fragrance.

Now, it’s time to add the chopped onions and chilies. Stir them around and let the onions sweat for a couple of minutes until they soften. Then, throw in the diced tomatoes and cilantro. Cook this mixture until the tomatoes break down into a luscious base, forming a perfect sauce for the chicken.

Bringing It All Together

Add the marinated chicken drumsticks to the pot and sauté for five minutes. This step allows the spices to coat the chicken beautifully while enhancing the flavor of the dish. Then, pour in three cups of water, sprinkle in a teaspoon of salt, and give everything a good stir.

Close the lid of your Instant Pot or pressure cooker. If you’re using an Instant Pot, set it to pressure cook for 10 minutes. For the stovetop pressure cooker, close it up and let it whistle 2-3 times before turning off the heat. Patience is key here, as the steam works its magic to make the chicken tender and juicy.

The Grand Reveal

After the cooking time is up, let the steam release naturally. Carefully open the lid and take in the aroma of those perfectly cooked, spice-infused drumsticks. The chicken will be so tender it practically falls off the bone, and the rich broth will have absorbed all those incredible flavors.

Time to Dig In

Serve these spiced drumsticks with fluffy basmati rice, warm naan, or even as they are. The vibrant flavors and soft, juicy chicken are guaranteed to make this dish a crowd-pleaser. And the best part? This recipe is simple enough for a weeknight dinner yet impressive enough for a special occasion. Give this instant pot chicken curry a try!

So, what are you waiting for? Get cooking and savor every bite of this delicious, aromatic creation!

To check out my other recipes, click here!

Chicken Curry (Instant Pot)
Print

Chicken Curry (Instant Pot)

Recipe by amateurprochef
Total time

40

minutes

Ingredients

  • 7-8 chicken drumsticks (bone in, skin off)

  • 1/2 cup yogurt

  • 2 tbsp ginger garlic paste

  • lime juice/lemon juice – 1.5 tbsp

  • CURRY BASE

  • 3 tbsp oil

  • 2 large red onions

  • 2 tomatoes

  • 4-5 green chillies

  • 1 cup chopped cilantro

  • 1 tbsp ghee

  • 3 cups water

  • SPICES

  • 2 tsp salt

  • 2 tsp black pepper

  • 4 tsp turmeric

  • 2 tbsp red chilli powder

  • 1 tbsp coriander powder

  • 1 tsp cumin

  • 2 tbsp garam masala

  • WHOLE SPICES

  • 2 bay leaves

  • 3 green cardamom pods

  • 1 black cardamom pods

  • 4 cloves

Directions

  • Start by dicing up 2 large red onions, 2 tomatoes, 4-5 green chillies and 1 cup of cilantro).
  • Then marinate the chicken drumsticks with 1/2 cup of yogurt, 2 tbsp ginger garlic paste and juice from half a lime or lemon. For the spices, add 1 tsp salt, 2 tsp turmeric, 1 tbsp chilli powder, 1 tbsp coriander powder, 1 tsp cumin and 1 tbsp garam masala. Mix it all up and let marinate for at-least 1 hour (if you have the patience).
  • Now grab your instant pot or pressure cooker. If you are using a instant pot set it to saute and if you are suing a pressure cooker, put it over the stove on medium heat (the goal is to saute the cut up veggies).
  • Add 3 tbsp oil and let that heat up before adding in the whole spices listed here: 2 bay leaves, 3 green cardamom pods, 1 black cardamom pods, and 4 cloves. Let that get fragrant and add in the diced onions, and green chillies. Let the onions sweat a bit (~2-3 minutes) and then go in with the diced tomatoes and cilantro.
  • Let the tomatoes cook until soft and add in the chicken and continue to saute for another 5 minutes. Add 3 cups of water, 1 tsp salt and close the lid.
  • If you are using the instant pot, set it to pressure cook for 10 minutes and now we wait.
  • If you are using a pressure cooker, then close it and let whistle at least 2-3 times and then turn off heat and let steam for 20 minutes. Let the steam release from the top, open it up and,
  • NOW ITS TIME TO ENJOY!

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