There’s something incredibly comforting about a rich, aromatic chicken curry simmering away, filling your kitchen with its irresistible fragrance. But who says authentic flavor has to take hours? If you’re yearning for that soulful Indian taste but are short on time, get ready to meet your new weeknight hero: our Easy One-Pot Pressure Cooker Chicken Curry! This recipe takes the complexities out of traditional curry making, delivering tender, succulent chicken bathed in a spicy, deeply flavorful gravy, all cooked to perfection in a single pot.
Why You Will Love This Recipe
- Lightning Fast: Pressure cooking slashes your cooking time significantly, making it perfect for busy evenings.
- One-Pot Wonder: Minimal cleanup means more time to enjoy your delicious meal and less time scrubbing dishes.
- Bursting with Flavor: Layers of aromatic spices like turmeric, coriander, and garam masala create an incredibly rich and satisfying curry.
- Tender Chicken: The pressure cooker ensures your chicken breast stays moist, tender, and absorbs all the beautiful flavors.
- Effortless Authenticity: Get genuine Indian flavors without complicated steps or obscure ingredients.
Ingredients
- 1 tbsp coconut oil
- 1 sprig fresh curry leaves
- 1-inch piece fresh ginger, finely chopped
- 4 cloves garlic, finely chopped
- 1 large onion, finely chopped
- 2 medium tomatoes, finely chopped
- 1 tsp turmeric powder
- 1 tsp garam masala powder
- 1 tsp red chilli powder (adjust to taste)
- 1 tsp coriander powder
- 300 grams chicken breast, cut into 1-inch pieces
- Salt, as per taste
- 2 cups water
Step-by-Step Instructions
- Heat Oil: Heat the coconut oil in a pressure cooker over medium heat.
- Saut Aromatics: Once hot, add the curry leaves, finely chopped ginger, and finely chopped garlic. Saut for about 1 minute until fragrant, being careful not to burn the garlic.
- Cook Onions: Add the finely chopped onion to the cooker and cook, stirring occasionally, until the onion turns soft and translucent, about 5-7 minutes.
- Add Tomatoes & Spices: Stir in the finely chopped tomatoes along with turmeric powder, garam masala powder, red chilli powder, and coriander powder. Cook for 2-3 minutes, stirring, until the tomatoes soften and the spices become fragrant, and the oil starts to separate.
- Combine Chicken & Water: Add the cut chicken breast pieces and salt to taste. Pour in 2 cups of water and give everything a good stir to combine.
- Pressure Cook: Close the lid of the pressure cooker and ensure the vent is in the sealing position. Cook on high heat until 3 to 4 pressure whistles have passed (approximately 10-12 minutes).
- Release Pressure & Serve: Turn off the heat and allow the pressure to release naturally. Do not force release. Once the pressure has fully dropped, open the cooker. Stir the curry well, transfer to a serving bowl, and serve hot!
Serving Suggestions
This One-Pot Pressure Cooker Chicken Curry is incredibly versatile and pairs wonderfully with a variety of sides:
- Rice: The classic pairing! Serve with fluffy Cumin Rice (Jeera Rice) or simple steamed Basmati rice to soak up all that delicious gravy.
- Bread: Mop up every last drop of gravy with warm Phulka, Naan bread, or Roti.
- Cooling Sides: Balance the spice with a refreshing Tadka Raita (yogurt dip) or a simple cucumber and onion salad.
- Pickle & Papad: A side of your favorite Indian pickle and crispy papadum adds extra crunch and tang, elevating the meal.
Chefs Tips & Variations
- Spice Level: Adjust the red chilli powder to your preference. For a milder curry, reduce it; for more heat, add a pinch more or a finely chopped green chilli along with the other aromatics.
- Chicken Cut: While chicken breast works wonderfully for quick cooking, you can use boneless, skinless chicken thighs for an even juicier and richer result.
- Add Vegetables: Bulk up your curry and add extra nutrition with vegetables like diced potatoes, peas, or bell peppers. Add potatoes with the chicken, and peas or bell peppers towards the end.
- Creaminess: For a richer, creamier curry, stir in 1/4 cup of full-fat coconut milk or heavy cream just before serving, after the pressure has been released.
- Garnish: A generous sprinkle of fresh cilantro (coriander leaves) adds a beautiful fresh finish and extra aromatic flavor.