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    You are in: Home / Recipes / Chicken Curry in a Pressure Cooker Recipe
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    Chicken Curry in a Pressure Cooker

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    SZNB's Note:

    My pressure cooker "uses" 1 cup of liquid every 15 minutes. Therefore this recipe results in about 2 cups of thickened sauce. Add more water for more sauce, but remember that it will be thinner and perhaps the seasoning will need to be adjusted. The spice paste and seasoning is done without pressure, but the chicken is cooked under high pressure.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      1. In pressure cooker pan, sautee onions, garlic in ginger in olive oil until fragrant, but not brown.
    2. 2
      2. combine spices and 1 cup water to make a paste, pour over the aromatics and sautee until fragrant, do not brown.
    3. 3
      3. stir in the tomatoes, and chicken pieces coating with the spice mixture.
    4. 4
      4. Pour over 4 cups of water and place lid on pressure cooker.
    5. 5
      5. Bring up to high pressure and cook at a level to maintain high pressure for 25 minute
    6. 6
      6. Turn off the heat and allow the pressure to drop naturally for 5 to 10 minutes.
    7. 7
      7. Carefully remove lid away from you and check for doneness.
    8. 8
      8. stir in sourcream before serving.

    Ratings & Reviews:

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    Nutritional Facts for Chicken Curry in a Pressure Cooker

    Serving Size: 1 (367 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 381.0
     
    Calories from Fat 230
    60%
    Total Fat 25.6 g
    39%
    Saturated Fat 8.0 g
    40%
    Cholesterol 110.9 mg
    36%
    Sodium 722.9 mg
    30%
    Total Carbohydrate 12.0 g
    4%
    Dietary Fiber 4.6 g
    18%
    Sugars 3.5 g
    14%
    Protein 27.6 g
    55%

    The following items or measurements are not included:

    fresh ginger

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