A quick and tasty chicken curry that can be made in a pressure cooker for a tasty dinner during the week. The spices work together to make a thick, fragrant curry sauce that goes well with soft chicken thighs.
Ingredients: 1.5 lbs chicken thighs, boneless and skinless. 1 large onion, finely chopped. 3 cloves garlic, minced. 1 tablespoon ginger, grated. 1 cup tomatoes, diced. 1/2 cup yogurt. 2 tablespoons curry powder. 1 teaspoon turmeric powder. 1 teaspoon cumin powder. 1 teaspoon coriander powder. 1/2 teaspoon chili powder adjust to taste. Salt and pepper to taste. 2 tablespoons cooking oil. 1/2 cup water. Fresh cilantro for garnish.
Instructions: Set the pressure cooker to saut mode and heat cooking oil. Add chopped onions, garlic, and ginger. Saut until onions are translucent. Add chicken thighs and brown on all sides. Stir in tomatoes, yogurt, curry powder, turmeric, cumin, coriander, chili powder, salt, and pepper. Pour in water and mix well. Close the pressure cooker lid and set to high pressure for 10 minutes. Once done, release pressure naturally for 5 minutes, then use quick release. Open the lid, garnish with fresh cilantro, and serve hot with rice or naan.
Prep Time: 15 minutes
Cook Time: 15 minutes
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