Pressure Cooker Chicken and Potato Curry

Pressure cooker chicken and potato curry is a quick curry to make.

This chicken curry is apt when you have unexpected guests, for office goers, and bachelors with little time to cook.

It’s an excellent recipe, which can be done under 25 minutes.

This chicken and potato curry serves 4-5 people.

The addition of coconut milk makes this curry more tasty. T

This curry goes particularly well with chapathis. 


Chicken – 1/2 kg

Potato – 2 medium

Onion, sliced – 1 no

Green chilli, slit – 2-3 nos

Ginger, chopped – 1 tbsp

Garlic, chopped – 1 tbsp

Tomato, sliced – 1 

Curry leaves

Coriander powder- 2 tbsp

Chilli powder – 1 tsp

Pepper powder- 1 tsp

Turmeric powder – 1/4 tsp

Garam masala powder  (link given) – 1 tsp

Thick coconut milk – 1/2 cup

Coriander leaves, chopped – for garnish


Salt as needed


Heat oil in a pressure cooker. Add onion, green chilli, ginger, garlic, and curry leaves. Saute well. 

When the onion starts to turn color and little bit soft, lower the heat, then add coriander powder, chilli powder, turmeric powder, pepper powder, and garam masala powder. Saute for 2 minutes.

When the raw smell of masala leaves, add tomatoes and mix well. When the tomatoes are little bit cooked, add chicken pieces. Saute for 2-3 minutes.

When the masala is coated well on the chicken pieces, add potato. Mix well. Now add salt. Mix well. To this add water. You can add water depending on how thick or thin gravy consistency you need for the curry.

Close the lid of the pressure cooker. Place the cooker on stovetop. Cook until 2 whistles or until it is done. Switch off the stove. Let the pressure cooker sit undisturbed. Allow it to release the pressure on its own. Open the pressure cooker.

Now place the pressure cooker back on stove to thicken the gravy. When the gravy is slightly thick, add thick coconut milk. When it comes to a boil, add coriander leaves. Switch off the stove. 

Enjoy with rice, chapathi, puttu, or appam. 

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