Pressure cooker chicken curry is an easy and quick curry recipe. 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. This curry goes particularly well with chapathis.
garlic, and curry leaves. Saute well.
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.
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.