PRESSURE COOKER CHICKEN KORMA CURRY
This electric Pressure Cooker Chicken Curry is simple to make and uses everyday ingredients. It's an indian inspired curry recipe with a healthy twist that is packed with flavour, soft tender chicken pieces and rich aromatic curry sauce.
Provided by Kim
Categories Dinner
Time 40m
Number Of Ingredients 16
Steps:
- Combine, chicken, onion, garlic, korma paste, tomatoes, stock/broth and cream into pressure cooker.
- Firmly seal lid on pressure cooker, and pressure cook for 15 minutes.
- Open seal to vent, remove lid and season with salt and pepper to taste.
- If you want to thicken the curry sauce, make a cornstarch slurry, but adding the 1 tablespoon of cornstarch to 2 tablespoons of water. Stir thoroughly to combine and add gradually whilst stirring and watch it thicken.
- Serve with rice, chopped coriander/cilantro, diced red chilli, and toasted slivered almonds. Pappadums if you're game.
Nutrition Facts : Calories 484 kcal, Carbohydrate 33 g, Protein 49 g, Fat 16 g, SaturatedFat 6 g, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
PRESSURE-COOKER CHICKEN CURRY
I came up with this pressure-cooker chicken curry after searching for a flavorful chicken dinner. Making it in a pressure cooker, like an Instant Pot, means it's easy to whip up on weeknights. Plus, leftovers taste great for lunch. -Jess Apfe, Berkeley, California
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1 tablespoon oil. When oil is hot, brown chicken. Remove. Add remaining 1 tablespoon oil to pan. Add onion, curry, turmeric and cumin. Cook and stir until onion is tender, 3-5 minutes. Add broth, stirring to loosen browned bits from pan. Stir in tomatoes, tomato paste, ginger, garlic, sugar, chicken and salt. Press cancel. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally. Press cancel. Select saute setting and adjust for medium heat. In a small bowl, whisk together cornstarch and 1 tablespoon of water. Add cornstarch mixture to pot and let simmer, uncovered for 5 minutes. , Serve in shallow bowls with rice or naan. Sprinkle with cilantro.
Nutrition Facts :
TOMATO AND CHICKEN ROGAN JOSH CURRY (PRESSURE COOKER)
This originates from a recipe from Taste.com.au for Tomatoe and Chicken Korma Curry but we (the DH and I) tweaked to suit out tastes for a Rogan Josh. For this we used Patak's spicy Rogan Josh with a 3 chilli rating but actually found it quite mild and so next time we are planning on adding some fresh hot chillies to add zing (the original recipe also gives instructions for casserole and slow cooker methods). For the onion due to introlerances issues I cut into wedges so the DH could remove so he would not ingest, the original recipe called for 2 large brown onions thinly sliced. TOMATOES in the original they added them just before serving but I cut a cross in the top of each tomato and dropped into boiling water for 1 minute, removed and let cool till could handle and then roughly chopped and added to the pressure cooker when cooking but DH reckoned he would prefer them finely chopped so they dissolved more and became part of the sauce..
Provided by ImPat
Categories Curries
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Combine the yoghurt and curry paste in a large glass or ceramic bowl (I ended up using stainless steel as it was the only bowl that was big enough) and then add the chicken to coat and cover with plastic wrap and place into the fridge for 30 minutes to marines (mine was in for nearly 1 1/2 hours).
- Heat oil in the pressure cooker (though I did it in a separate frypan as I was making ahead but use the pressure cooker if you are going to be cooking the chicken straight away) and add onion and cook until golden, this took me about 10 minutes but I had wedges of onion, if thinly sliced would take about 3 to 5 minutes.
- Add the cooked onion and diced tomatoes (see intro) to your marinated chicken mix and place in the pressure cooker, (at this point I used an electric pressure cooker), I sealed in the pressure cooker and set the timer for high pressure for 15 minutes, it took 18 minutes to come up to pressure and then cooked for 15 minutes and then did fast release and then served over rice and with steamed vegetables and naan bread on the side (original recipe recommended pappadums).
CHICKEN KORMA
Chicken korma is a spiced Indian dish. It's not spicy-hot, but it's very flavorful from ingredients like cloves and ginger. Serve it with rice to soak in all the sauce. -Jemima Madhavan, Lincoln, Nebraska
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Place potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 10-15 minutes. Drain., In a large skillet, saute the onion, cinnamon, bay leaf and cloves in oil until onion is tender. Add the chicken, garlic, curry and ginger; cook and stir 1 minute longer. Stir in the tomatoes, salt and potato., Cover and cook until chicken is no longer pink, 10-15 minutes. Remove from the heat; discard cinnamon, bay leaf and cloves. Stir in sour cream. Serve with rice.
Nutrition Facts : Calories 313 calories, Fat 12g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 665mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
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