Super Tasty Pressure Cooker Chicken Curry 🔥| 1 kg Chicken Curry Recipe|
Recipe Information
Chicken Curry
Cultural Context
Chicken curry is a staple dish in Indian cuisine, known for its rich flavors and aromatic spices. It varies widely across regions, with each area adding its unique twist. Traditionally served with rice or bread, it reflects the diverse culinary heritage of India, influenced by various cultures and ingredients.
chicken
🥗Healthier: tofu
💰Cheaper: chicken thighs
Tofu is lower in calories and suitable for vegetarians; chicken thighs are more affordable than breasts.
coconut milk
🥗Healthier: low-fat coconut milk
💰Cheaper: evaporated milk
Low-fat coconut milk reduces calories; evaporated milk is often cheaper.
Start by marinating 1 kg of chicken with 1 teaspoon salt, 0.5 teaspoon turmeric powder, 1 teaspoon red chili powder, 2 teaspoons coriander powder, 1 teaspoon roasted cumin powder, and juice of 0.5 lemon.
Add 1 cup yogurt to the marinated chicken and mix well. Let it marinate for 30 minutes.
Heat 3/4 cup mustard oil in a pressure cooker over medium heat.
Add 4 small cardamom, 2 large cardamom, 1 teaspoon cumin seeds, 2-inch cinnamon stick, 10-12 black pepper, 2-3 cloves, and 2-3 bay leaves to the hot oil.
Crush 10-12 garlic cloves and add them to the oil, stirring for a few seconds until fragrant.
Add 4 finely chopped medium onions to the cooker and sauté over medium to high heat until golden brown.
Stir in 2 tablespoons ginger-garlic paste and cook for 2-2.5 minutes until the raw smell disappears.
Add 1/4 teaspoon turmeric powder and 1 teaspoon Kashmiri chili, mixing well.
Add 4 medium chopped tomatoes and 0.5 teaspoon salt, cooking until the tomatoes are soft and the oil separates, about 5-6 minutes.
Add the marinated chicken to the pot and stir on high flame for about 10-11 minutes until the chicken changes color and the oil separates.
Add 1 tablespoon dried fenugreek leaves and mix well.
Pour in 0.5 cup hot water for a thinner curry, or 1 cup for a thicker curry, and stir.
Cover the pressure cooker and cook on medium to high flame for 2 whistles, then turn off the heat and let the pressure release naturally.
If the chicken is not tender after 2 whistles, cook for an additional whistle.
After releasing the pressure, add 4-5 green chilies, 0.5 teaspoon garam masala, and some chopped fresh cilantro, mixing well.
Cook for an additional 3-4 minutes on low flame to allow the flavors to meld.
Serve the chicken curry hot with chapati, paratha, or rice.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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