Pressure Cooker Curry Chicken: A Simple, Fast, and Delicious Recipe

I love Malaysian Curry Chicken. However, I don’t make it very often as preparing is time-consuming. Recently, I purchased a multi-cooker, which made my cooking experience much more enjoyable. This post is about my Pressure Cooker Curry Chicken.

The pressure cooker can do extraordinary things. It can sauté the curry paste, stew the chicken, and thicken the gravy at the end of the cooking process. Overall, it is a time-saving, convenient, and enjoyable cooking method. Today, I want to share the process of using the pressure cooker to prepare Curry Chicken with you.

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The main ingredients for the Pressure Cooker Curry Chicken

• Chicken. Using bone-in chicken is the best option for making curry. I particularly like chicken thighs since the meat is more tender due to higher fat content. However, you can choose boneless, skinless chicken thighs if you prefer boneless chicken. Just keep in mind that the overall flavor might not be as strong. To address this problem, you can use chicken broth instead of water when cooking the curry.
• Spices: This pressure cooker curry chicken recipe focuses on convenience and speed, so I only use the key ingredients for making Malaysian curry. My curry paste includes ginger, diced onions, red chili, and lemongrass. While these are the basic ingredients, they provide the essential flavors and textures of the curry. You can add additional ingredients for a more elaborate recipe, such as galangal, belacan (Malaysian shrimp paste), asam jawa (tamarind), and turmeric.
• Curry Powder: I rely entirely on store-bought Malaysian curry powder made with all the necessary ground spices to simplify the process. I use the Baba brand of Malaysian curry powder, which is not only for its flavor but also because it is widely available internationally. You can purchase this curry powder online through Amazon.
• Other Ingredients: Potatoes and coconut cream are the other two essential ingredients. While you may consider substituting plain yogurt for coconut cream, it’s best to use coconut cream to get the authentic flavor of Malaysian chicken curry.

How to prepare the curry chicken with the pressure cooker (Instant Pot)

1. Cut the lemongrass, ginger, red chili, and onion into small pieces. I only use the bulb (middle part) of the lemongrass and discard the fibrous stem and the part close to the leaves. I also remove the seeds and pith of the chili to keep the curry less spicy.

2. Next, place all the above ingredients into an electric blender and blend them into a paste. Add some vegetable oil so that it blends smoothly. This way, I won’t need to add more oil while sautéing the curry paste in the next step.

3. Change the pressure cooker mode to sauté and add the above curry paste. Sauté it until it develops a pleasant aroma, which may take several minutes. This is done when the color of the paste darkens, and it dries up and becomes aromatic.

4. Wash and clean the chicken chunks thoroughly and keep them as dry as possible because I will sear them in the pot. Add some oil to the pressure cooker pot and set it to sauté mode. Sear the chicken until all sides are slightly browned. Once done, combine the chicken pieces with the curry paste.

5. add the potatoes, curry leaves, curry powder, and salt and mix well. Then, add just enough water to cover all the ingredients barely. Switch the cooker from sauté to pressure cooking mode, close the lid, and start the pressure cooking process for 15 minutes. You can increase the cooking time to 20 minutes if you want it to be more tender.

6. After the cooking is complete, let the pressure release naturally. Then, use a slotted spoon to remove all the ingredients, leaving just the gravy in the pot. 

7. Switch the pressure cooker to sauce thickening mode, add the coconut cream, and mix well. When the sauce is thickened to the desired consistency, do a taste test to decide if it needs any adjustments for flavor and saltiness.

8. The final step is to return the potatoes and chicken to the gravy and mix well. Pour the curry into a serving bowl and garnish it with fresh curry leaves. 

This delicious pressure cooker curry chicken has a thick gravy and is best served with basmati rice, jasmine rice, or Indian flatbread like naan.

Tips to make the pressure cooker chicken curry

• I always like to sear the chicken before cooking the curry because searing imparts an extra layer of flavor due to the browning effect, which does not occur during stewing. You may skip this step if you are short on time or looking for a simpler way to cook at home.
• Always use less water when cooking curry in a pressure cooker than on a stovetop. Very little water is lost during the pressure cooking process.
• For those who can’t handle too much heat from the chili, removing the seeds and the pith is advisable before blending. I suggest doing this rather than reducing the number of chilies used, as using fewer chilies will also lessen the chili flavor.
• The part of the lemongrass close to the stem and the leaves is fibrous. Therefore, I use only the tender middle part of the lemongrass to make curry paste. Remove both ends and discard the outer layers of the middle part, as it is also fibrous. If you prefer not to blend the lemongrass, bash the whole piece and add it to the curry while it cooks. By doing so, the flavor will release effectively into the dish.

Other optional ingredients for the pressure cooker curry chicken

This Malaysian-style chicken curry is a classic recipe commonly served in many restaurants throughout Malaysia. Adding ingredients to the chicken curry can enhance the flavor and make it more complex and wholesome. Below are some suggestions for ingredients you might consider adding.

• Galangal is an ingredient often used in various Malaysian curries and rendang. I have omitted it here because it can be hard to find outside Asia. However, it works wonderfully when paired with ginger if available.
• Asam Jawa (tamarind) adds a tangy flavor to the curry. It should be balanced with palm sugar to counter its sourness.
• Kaffir Lime Leaves: A common ingredient in Malaysian cooking, kaffir lime leaves are used to flavor the curry and can also be sliced thinly and added as a garnish.
• Belacan (Malaysian Shrimp Paste): A small amount can enhance the curry’s overall taste.

If you decide to include galangal, palm sugar, asam jawa, kaffir lime leaves, and belacan in your recipe, you’ll create a unique version of curry known as Kapitan Chicken. You can access the recipe by clicking here.

• Whole spices can also be added for the best flavor instead of curry powder. Common spices are cumin seeds, cinnamon sticks, cloves, and cardamom.
• Lastly, add a squeeze of lime juice (or lemon juice) before serving to refresh the taste.

Storing the pressure cooker curry chicken leftover

Store the leftover curry in an airtight container in the refrigerator for up to 2 days. If you decide to keep it longer, store the curry in a freezer-safe container in the freezer for a longer period. However, since the flavor of the curry will deteriorate over time, even if it is kept in the freezer, I suggest keeping it for not longer than 2 weeks.

When serving, reheat the curry over the stovetop or in the multicooker.

More chicken recipe for you

If you like this pressure cooker curry chicken recipe, I have a few more chicken recipes for you:

• One-pot Hainanese chicken
• Green curry with chicken
• One-pot cajun chicken and rice