Chicken Coconut Milk Curry Pressure Cooker Recipe

Chicken Coconut Milk Curry Pressure Cooker Recipe

Ingredients

SERVES 6 to 8 – Cooker: 5- to 8-quart – Time: 5 minutes at HIGH pressure

• 4 tablespoon olive oil
• 3 pounds boneless, skinless chicken breasts, cut into ¾-inch-wide strips lengthwise down the breast, or chicken tenders
• ½ pound yellow or white onions, diced
• ¼ cup curry powder of your choice, preferably Madras
• 1 (14-ounce) can unsweetened coconut milk Pinch salt
• 1 cup mango chutney, pureed in the food processor or blender
• ¼ cup chopped green onions, for garnish

Method

1. In a 5- to 8-quart pressure cooker, heat 2 tablespoons of the oil over medium-high heat until very hot
2. Lightly brown the chicken strips in batches until you can no longer see any pink
3. Transfer the cooked chicken to a plate
4. Add the remaining 2 tablespoons oil to the pot along with the onions and cook over medium-high heat, stirring a few times, until soft, 5 to 8 minutes
5. Add the curry powder, stir to combine with the onions, and cook until fragrant
6. Shake the can of coconut milk and pour into the onion curry
7. Add the salt and chutney
8. Return the chicken and any accumulated juices to the pot
9. Stir to combine
10. Close and lock the lid
11. Set the burner heat to high
12. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
13. Set a timer to cook for 5 minutes
14. Remove the pot from the heat
15. Open the cooker with the Quick Release method
16. Be careful of the steam as you remove the lid
17. Gently stir
18. If the curry is too thick for you, add some more coconut milk or heavy cream and simmer a minute to heat through
19. Serve the chicken spooned over basmati rice with plenty of the coconut curry sauce spooned over, sprinkled with the green onions

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