Pressure Cooker Chicken Curry - Chicken recipe - Pressure cooked chicken - Assamese style chicken

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + cornstarch

Light coconut milk reduces calories while maintaining creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based alternative, while chicken thighs are more economical.

Heat oil in the pressure cooker over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 5 minutes.

Stir in minced garlic and grated ginger; cook for 1-2 minutes until fragrant.

Add chopped tomatoes and cook until softened, about 3-4 minutes.

Mix in curry powder, turmeric, cumin, and coriander; cook for another minute.

Add chicken pieces and stir to coat in the spice mixture.

Pour in coconut milk and season with salt and black pepper; stir well.

Seal the pressure cooker and cook on high pressure for 10 minutes.

Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.

Open the lid and stir the curry; adjust seasoning if necessary.

Serve hot, garnished with chopped cilantro and a squeeze of lime.

Cooking Techniques

Equipment Needed

Spice Level: