Pressure cooker chicken gravy, prepared in fifteen minutes with all simple spices and served with rice, idli, dosa, and roti. The recipe is available with a video.
Chicken curry using a pressure cooker is an easy method and can be ready in about fifteen minutes altogether from start to serve. Try this pressure cooker chicken curry during busy weekday mornings as a side dish for idlis or pack for lunch along with chapatis.
While making any South Indian gravy, sauteing onion and tomato one by one properly is an important step. Never put onions and tomatoes together as cooking times are different for each of them. If you saute them together in the oil, the water from the tomato makes the onions boiled instead of oil-fried.
Moreover, the masalas and the quantities are always adjustable based on your preference. I added ready-made chicken curry powder for extra aroma. You can use your own curry powder or garam masala powder or biryani masala powder.
Furthermore, if you feel making coconut milk is extra work or if not available, just skip adding it and the thin pressure cooker chicken curry can be served directly after switching off the stove.
How to make chicken gravy in a pressure cooker
Similar easy-to-cook Sunday special recipes here.
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Pressure cooker chicken gravy | How to make chicken curry in a pressure cooker
Equipment
- Pressure cooker
Ingredients
Ingredients:
- 500 g chicken (with bones)
- 2 tbsp oil
- 1 bay leaf
- 2 cardamom
- 1 cinnamon stick
- 4 cloves
- 2 onions
- 1 tbsp gg paste (6 garlic + 1” ginger)
- Few curry leaves
- 2 green chillies
- 2 tomatoes
- ½ tbsp chilli powder
- 1 tsp coriander powder
- ½ tsp curry powder (or biryani masala)
- 1 tsp salt (as needed)
- 1 cup coconut milk (or ¼ cup coconut paste)
- Coriander leaves
Instructions
Preparation:
- Wash chicken pieces with clean water.
- I usually clean broiler chicken with little turmeric powder and salt to remove the toxins if any.
- Chop onions, tomatoes and make ginger garlic paste if you don't have in stock.
- You can use either coconut milk or ground coconut to thicken the gravy. This step is entirely optional.
Recipe:
- Heat oil in a medium-size pressure cooker and add all the whole spices.
- Let the spices fry well and create a nice aroma.
- Add chopped onions and saute well until they become transparent.
- Now add ginger garlic paste and keep sauteing until the raw smell goes off completely. By this time onions become brown in color. Also, add few curry leaves for flavor.
- Add tomatoes and green chillies. Cook until they become soft and tender.
- Put spice powders like turmeric powder, chilli powder and coriander powder. I also added some ready-made chicken curry powder. You can replace this with garam masala powder or biryani masala powder as per your choice.
- Saute well and add cleaned chicken pieces with required salt.
- Mix chicken pieces with the masala and add a cup of water.
- Cover with the cooker lid and pressure cook for 3 whistles and switch off.
- Let the pressure settle down and open the lid, keep the stove on again.
- At this time you can adjust the salt and spice if required.
- Add thick coconut milk or ground coconut and mix well.
- Reduce the heat and cook for five minutes until the gravy becomes thicker consistency.
- Sprinkle some coriander leaves and switch off.
- Serve with hot steamed rice or idlis and dosas.
Video
Notes
1) Use chicken with bones for making this quick pressure cooker chicken gravy. Boneless chicken pieces tend to cook faster and become hard.
2) Coconut milk gives taste and thickness to the gravy. If you want the thinner spicy gravy, avoid coconut milk and serve the gravy direct from the cooker.
Nutrition
Preparation:
- Wash chicken pieces with clean water.
- I usually clean broiler chicken with a little turmeric powder and salt to remove the toxins if any.
- Chop onions, tomatoes and make ginger garlic paste if you don’t have it in stock.
- You can use either coconut milk or ground coconut to thicken the gravy. This step is entirely optional.
Recipe:
- Heat oil in a medium-size pressure cooker and add all the whole spices. Let the spices fry well and create a nice aroma.
- Add chopped onions and saute well until they become transparent.
- Now add ginger garlic paste and keep sauteing until the raw smell goes off completely. By this time onions become brown in color. Next, put some curry leaves.
- Add green chillies and tomatoes. Cook until they become soft and tender.
- Put spice powders like turmeric powder, chilli powder and coriander powder. I also added some ready-made chicken curry powder. You can replace this with garam masala powder or biryani masala powder as per your choice.
- Saute well and add cleaned chicken pieces.
- Mix chicken pieces with the masala and add a cup of water with the required salt. Adding salt before pressure cooking helps to prevent over-cooking the chicken.
- Cover with the cooker lid and pressure cook for 3 whistles and switch off.
- Let the pressure settle down and open the lid, keep the stove on again.
- At this time you can adjust the salt and spice if required.
- Add thick coconut milk or ground coconut and mix well.
- Reduce the heat and cook for five minutes until the gravy becomes thicker consistency.
- Sprinkle some coriander leaves and switch off.
- Serve this simple chicken curry with hot steamed rice or idlis and dosas.
Tips:
1) Use chicken with bones for making this quick pressure cooker chicken gravy. Boneless chicken pieces tend to cook faster and become hard.
2) Coconut milk gives taste and thickness to the gravy. If you want thinner spicy gravy, avoid coconut milk and serve the gravy direct from the cooker.
Excellent recipe, THANK YOU! Using the whole chicken with bones means that the flavour is increased and the chicken is very tender and melded with a wonderfully rich and fresh tasting gravy. Served it with plain rice and yeast-free quick homemade naan bread. Will be a firm favourite in my family, YUMMMM!
Glad you liked the recipe, Alex!!! Thank you for dropping by and for your kind words. Keep visiting the blog 🙂