Pressure Cooker Chicken Curry is a super easy & quick recipe to make when you are craving something comforting. Chicken drumsticks are cooked to perfection with onions, tomatoes and basic spices. This curry pairs well with some steamed rice, naan or roti.
If you haven’t cooked chicken before, this recipe is a great for beginners as I have cooked this chicken curry in a traditional pressure cooker. You can even use instant pot to make this curry. I have included the instructions below. I have grown up eating vegetarian but I married a meat lover. This is the first non-vegetarian recipe I cooked as a newly married girl to impress my better half & he couldn’t stop licking his fingers. Since then, this has become my go to recipe when we are craving something wholesome yet flavorful.
Besides that, this chicken curry recipe comes together in just 30 minutes, requires minimal prep work and is completely cooked in a one pot, making clean up easier.
Ingredients to Make Chicken Curry:
Chicken Drumsticks: In have used chicken drumsticks in this recipe. I highly recommend using bone-in chicken pieces for the depth of flavor it imparts to the curry. However, if you don’t like bone-in chicken feel free to use boneless chicken breast or thighs.
Spices: I have used whole spices that enhance the flavor of this curry. I have added cinnamon sticks, green cardamom, cloves, cumin seeds and black peppercorns. Besides whole spices, i have also used turmeric powder, coriander powder and red chili powder to add flavor to the curry.
Produce: I have used finely chopped red onions and vine tomatoes as the base ingredients for this curry. You can also use yellow onions and roma tomatoes.
Ginger Garlic: I have used ginger, garlic and green chili paste to enhance the flavor of this curry.
Chicken Masala: I have used Everest Chicken Masala in this curry. Its one of my favorite masalas. Alternatively, you can use garam masala, meat masala or kitchen king masala.
How to make chicken curry in Instant Pot:
- Turn IP setting to high sauté mode. ADD in instant pot. Add cumin seeds, cinnamon stick, peppercorns and onions. Cook everything on medium heat for 3-4 minutes until the onions are light golden brown in color.
- Add ginger garlic paste and fry for a minute or until the raw smell goes away.
- Add tomatoes, red chili powder, coriander powder, chicken masala and salt. Sauté it for 2 minutes till the tomatoes start to soften. Add 2-3 tbsp water to deglaze the pan and further cook until the tomatoes cook mushy.
- Add chicken and give everything a good mix. Add 3/4 cup water, secure the lid & cook the curry for 8 minutes on high pressure. Let the pressure drop naturally for 10 minutes, then quick release the pressure. Give the curry a good mix.
- If the curry is too watery for your liking, further boil it for 3-4 minutes. If its too thick add 1/4 cup water and boil it for 2-3 minutes.
How To Clean Chicken Drumsticks:
- Start be removing the skin and trim the excess fat. Make sure to use a separate cutting board preferably a dishwasher safe cutting board and not same board you are using for all the other ingredients. This helps to prevent any salmonella pathogens from transferring from the chicken cutting board onto another surface or ingredients.
- Make small cuts on chicken drumsticks, right around the tendons . Use a paper towel to pat dry the meat, throw that paper towel immediately and wash your hands.
What to serve chicken curry with:
I like to serve this curry with Jeera Rice or Plain rice. It tastes great with freshly made roti or naan too. Serve a salad on the side for a complete wholesome meal.
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If You Have Tried This Recipe, I Would Love To Hear Your Feedback:
If you make this recipe, be sure to leave a comment. Above all, I love to hear your feedback and I do my best to respond to each and every comment. And of course, if you recreate this recipe, please rate below and don’t forget to tag me on Instagram: @nikfoodamour
