This electric Pressure Cooker Chicken Curry is simple to make and uses everyday ingredients. It’s an indian inspired curry recipe with a healthy twist that is packed with flavour, soft tender chicken pieces and rich aromatic curry sauce.
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
1kg/2 pounds Chicken breastchopped roughly into chunks
Combine, chicken, onion, garlic, korma paste, tomatoes, stock/broth and cream into pressure cooker.
Firmly seal lid on pressure cooker, and pressure cook for 15 minutes.
Open seal to vent, remove lid and season with salt and pepper to taste.
If you want to thicken the curry sauce, make a cornstarch slurry, but adding the 1 tablespoon of cornstarch to 2 tablespoons of water. Stir thoroughly to combine and add gradually whilst stirring and watch it thicken.
Serve with rice, chopped coriander/cilantro, diced red chilli, and toasted slivered almonds. Pappadums if you’re game.
The brand of Korma paste I used was “Sherwoods” and I picked it up from the regular supermarket.
Nutrition information includes 2 cups of brown rice.