This is my favorite go-to recipe for really busy or lazy sloth-mode days. It’s a Sunday today and we had a full day out and about with the kids and my mother-in-law. One of the things that we had to do was get my eldest sons school stuff sorted because he has to attend his Year 1 orientation scheduled for this Friday. Sob, he’s growing up so fast… but that’s a story for another blog post…
To be honest, we were planning to cook beef pot pie which was really a last minute dinner request from my husband. He JUST HAD to tell me this really late in the day when I had absolutely no ingredients whatsoever in the pantry to make this one-pot meal. So we dragged the kids and my mother-in-law to the grocery store to get all the stuff needed and believe it or not I had to visit 6 different supermarkets to look for beef broth, SIX. NONE of the supermarkets I went to had beef broth or cubes!!! Anyway, by the time we gave up on hunting which was close to dinner time really, my husband decided he wanted chicken curry instead. Thank almighty! I don’t think I had the energy to step into another supermarket.
This is really the simplest recipe one could try in their pressure cooker. You can eat this with rice or with bread. We opted to eat this with paratha bread tonight.
This is my version of chicken curry in the pressure cooker.
This recipe was prepared using the Philips Electric Pressure Cooker HD2139 model.
- 1/2 chicken
- 1 cup water
- 1 packet curry powder, I dilute this with a bit of water
- 1 yellow onion, sliced thinly
- 2-3 shallots, sliced thinly
- An inch of ginger sliced thinly
- 2 potatoes, cubed
- Two tablespoon cooking oil
- Salt to taste
- 1/2 packet coconut milk (optional)
- 2-star anise (optional)
- 1 cinnamon stick (optional)
- 2-3 cardamom (optional)
- 4-5 curry leaves (optional)
- 1 teaspoon chili powder (optional if you like your curry a bit spicy)
- Tomatoes and red chilies (optional if you like a bit of color in your curry)
- Turn the pressure cooker on, press MENU and select any mode, I used the STEW mode
- Saute onions, shallots, ginger, spices and curry leaves until fragrant
- Add the curry and chili powder, fry till fragrant
- Add chicken first, mix until ingredients are evenly distributed
- Add potatoes and add water.
- Press OFF, close the pressure cooker lid and direct red knob to SEAL
- Press MENU, select STEW and then START
- Leave to pressure cook for about 20 minutes until the silver pin drops
- Once pin drops, release pressure by moving the red knob to VENT and take lid off
- Add coconut milk. If you don’t like your curry watery then you’ll need to press STEW again and let it cook until it dries. You’ll need to stir the dish every now and then to avoid coconut milk from breaking
- Add tomatoes and chilies and let cook if you like. I usually add them in for garnish so I don’t leave them in too long
- Finally, add salt to taste
Voila. Dinner was served with 10 minutes of prepping and dumping everything in the pot. Sat down and watch Suicide Squad with the hubster while I waited for the meal to cook. My husband doesn’t like thick curries so mine is usually a bit watery. Plus, I’m the only one who eats really spicy food in the house so I usually don’t add the chili powder. BUT, my mums’ kick-ass curry is always prepared with chili powder and it’s always so yummy.
Anyway, here’s a shot of the chicken curry in the pot before I served it to the fambam. I have no talent whatsoever in photography so you’ll have to trust me when I say that this turned out O.K. Lol…
I hope everyone has a great week ahead.