Our Favorite Chicken Curry
This comforting pressure cooker chicken curry is rich in warm spices, creamy coconut milk, and tender chicken thighs—ready in just over an hour for a cozy, flavorful meal.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 tablespoon Vegetable oil
- 1 Large onion finely chopped
- 3 cloves Garlic minced
- 1 tablespoon Fresh ginger grated
- 1 ½ pounds Boneless chicken thighs cut into bite-sized pieces
- 2 tablespoon Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- ½ teaspoon Cayenne pepper
- ½ teaspoon Salt
- 14 oz Diced tomatoes canned
- ¾ cup Coconut milk
- 1 tablespoon Lemon juice
- Fresh cilantro chopped, for garnish
Instructions
Instructions
- Heat vegetable oil in a large skillet over medium heat until shimmering.
- Add finely chopped onion and cook for about 5 minutes until soft and translucent.
- Stir in minced garlic and grated ginger and cook for 1 minute until aromatic.
- Add chicken pieces and cook for 5–7 minutes until no longer pink.
- Sprinkle in curry powder, cumin, paprika, cayenne, and salt. Stir to coat evenly.
- Pour in diced tomatoes and coconut milk. Stir to combine into a sauce.
- Transfer mixture to pressure cooker, seal lid, and cook under pressure for 10 minutes.
- Allow pressure to release naturally for 10–15 minutes before opening.
- Stir in lemon juice and top with chopped cilantro before serving.
Notes
Serve warm over rice or with naan bread. Leftovers keep well for a few days and the flavor deepens!