Published: by Absolutely Recipes, in the Birds recipes category.

Pressure Cooker Chicken Curry Recipe.

Ingredients:

2 TBSPs olive oil or ghee, divided
1 pound boneless skinless chicken thighs, cubed
1 large onion, chopped
1 TSP curry powder
1/2 TSP ground turmeric
1/4 TSP ground cumin
1/2 cup chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
2 TBSPs tomato paste
2 garlic cloves, minced
2 TSPs minced fresh gingerroot
1 TSP sugar
1/2 TSP salt
1 TBSP cornstarch
Chopped fresh cilantro

Recipe Instructions:

Select saute or browning setting on a 6qt electric pressure cooker.
Adjust for medium heat; add 1 TBSP oil.
When oil is hot, brown chicken.
Remove.
Add remaining 1 TBSP oil to pan.
Add onion, curry, turmeric and cumin.
Cook and stir until onion is tender, 3-5 minutes.
Add broth, stirring to loosen browned bits from pan.
Stir in tomatoes, tomato paste, ginger, garlic, sugar, chicken and salt.
Press cancel.

Lock lid; close pressure-release valve.
Adjust to pressure-cook on high for 5 minutes.
Let pressure release naturally.
Press cancel.
Select saute setting and adjust for medium heat.
In a small bowl, whisk together cornstarch and 1 TBSP of water.
Add cornstarch mixture to pot and let simmer, uncovered for 5 minutes.

Serve in shallow bowls with rice or naan.
Sprinkle with cilantro.

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