Pressure cooker chicken gravy | How to make chicken curry in a pressure cooker
Pressure cooker chicken gravy, prepared in fifteen minutes with all simple spices and served with rice, idli, dosa and roti.
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
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 the thinner spicy gravy, avoid coconut milk and serve the gravy direct from the cooker.
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
Calories: 280kcal
Tried this recipe?Let us know how it was!