Pressure Cooker Chicken Curry

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Chicken Curry in the Pressure Cooker

One of my favorite slow cooker recipes is Chicken Curry.  I’ve also made a quick skillet version of this recipe.  It’s just so good!

This time I decided to try chicken curry in the pressure cooker.  I’ve been experimenting with altering slow cooker recipes for the pressure cooker.  Over all, this works really well.

For this recipe, I started with frozen chicken tenders.  On top of the chicken, I added salsa (nearly any type will work) and curry powder.  I set the pressure cooker to high pressure for 12 minutes.  It takes around 20 minutes to reach full pressure though, so the total time for this recipe is about 35 minutes.  That’s pretty fast, especially since it started with frozen chicken.

Which method you choose – slow cooker, skillet or pressure cooker – entirely depends on the amount of time you have available and when you have that time.  If you have a few minutes to load the slow cooker in the morning, but need dinner done as soon as you walk in the door, then that’s the best method for you.  On the other hand, if you have 35 minutes to wait on dinner to cook in the evening, the pressure cooker is the way to go.

Pressure Cooker Chicken Curry

Serves: 6-8 servings

Ingredients
  • 3 lbs. boneless chicken
  • 1 onion, chopped
  • 1 cup salsa
  • 3 Tbs. curry powder
  • 1 can coconut milk
  • 2 cups rice, cooked
Instructions
  1. Place chicken, onion, salsa and curry powder in pressure cooker.
  2. Set the pressure cooker on high pressure for 12 minutes.
  3. When the cook time is up, do a quick pressure release.
  4. Remove the chicken from the pot.
  5. Add coconut milk to pressure cooker. Stir into sauce.
  6. Return chicken to pot.
  7. Serve over cooked rice.

 

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Comments

  1. Shirley says:

    Is there any where that the nutritional information could be listed per serving

  2. I’m so glad you posted this! I have a pressure cooker that I rarely use because I don’t have enough recipes for it. Did you find that by using chicken tenders the chicken was dry? I usually try to use chicken with bones for that reason. I’m going to give this a try next week. We had chicken curry last night!
    ~Sheila
    Making the Most of Every Day

    • Bone in chicken is always more moist and tastes better, but I find that the chicken tenders are just so convenient. I’ve started adding a minute extra of cooking time in the pressure cooker and things are turning out more tender. I’ll keep experimenting with that to see how it works.

  3. Oh my goodness! It’s so simple to make. Moreover my favourite chicken dish. Thanks a lot for sharing this recipe with us Tiffany 🙂

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