Total Time
Prep 20 mins
Cook 20 mins

This is an adaptation of a few chicken curry recipes. This is a great meal to serve on a cold winter's day. Easy to prepare and very quick in the pressure cooker. Freezes well for once a month cooking.

Ingredients Nutrition


  1. Add oil to a very hot pressure cooker pot.
  2. Brown the cut up chicken pieces nicely on all sides, remove to rest.
  3. Add the onions and sauté till light golden brown.
  4. Add Garlic and sauté until onions are dark golden brown.
  5. Add the curry powder to the pot and stir until fragrant.
  6. Add the diced apple, water, salt and pepper.
  7. Return Chicken to the pot.
  8. Stir once again to distribute evenly.
  9. Place lid on pressure cooker tightly.
  10. Heat on high until the weight begins to jiggle. Lower heat immediately to a level that keeps the weight just barely moving. Cook for 12 minutes.
  11. Remove pot from heat. When the pressure has been reduced, open the pot. Stir the ingredients very gently.
  12. Combine 2 Tbsp flour and yogurt together.
  13. Stir some of the hot liquid from the pot into the yogurt mixture, then pour the mixture into the pot and stir to blend. Simmer for 5 minutes on a low heat.
  14. Serve over hot fluffy rice.
Most Helpful

Quick and delicious! The only change I made was to add some grated ginger and a small can of diced tomatoes.

Will O. November 28, 2015

Delicious! I've never made a curry so this was the first one I attempted in my electric pressure cooker and it turned out amazing! A real treat! Felt like I was at the authentic Indian restaurant down the road. Thanks very much for sharing this recipe.

UncleLeo501 October 09, 2012

Definately a mid week meal and very quick to put together (with in 45 minutes I had dinner on the table) I used boneless chicken skinless thighes (about just over 1K) and in my electric pressure sooker I set it for the 12 minutes and used quick release and then mixed in tge yoghurt flour as per recipe and put on simmer for 5 or so minutes and served over rcice.


I'mPat July 11, 2012