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Chicken curry

Fast and easy to make with the pressure cooker, this recipe will surely make your mouth water.


4 clv garlic (minced)
1 T peanut oil (or canola oil)
1 T soy sauce (low sodium)
1⁄4 t turmeric (ground)
1 t ginger (ground)
1 t seasoning (curry powder)
2 T coriander (fresh coriander, finely chopped)
1 c rice (brown rice)
1 lb chicken (boneless, skinless chicken breasts cut into 3/4” pieces)
4 onion (peeled and cut into wedges)
1 1⁄4 c water


Cook rice using pot in pot method and set aside in a warm place.

In the pressure cooker, heat oil and sauté chicken and onions over medium-high heat until chicken is lightly browned.

Add water, garlic, oil, and soy sauce, then add chili powder, curry, turmeric and ground ginger and stir till well blended.

Lock the lid in place and bring to pressure. Lower heat and cook for 4 minutes at 15psi.

Allow pressure to drop by the natural release method for 4 minutes, then release the remaining pressure using the quick release method or automatic release method and remove lid.

Stir in parsley and serve over warm rice.

Total time
28 minutes
Cooking time
Preparation time
4 servings


Cooking chicken in a pressure cooker makes the chicken much more tender and juicy than baking it or even cooking it in a slow cooker, not to mention the time you save using a pressure cooker.


North American Asian fusion

very easy, pressure cooker
poultry, main meal, dinner
Asian American food recipes
Food in U.S.A.