Chicken Curry

PCC Pressure Cooker Recipe

A truly tantalising mild chicken curry, pressure cooked in just 25 minutes!

This pressure cooker chicken curry recipe is best served with rice or steamed vegetables.

Prep Time: 5 minutes
Cook time: 20 minutes
Serves: 4

Ingredients:

1 tbsp oil
500g skinless chicken thigh or breast, trimmed, chopped coursely
1 onion (150g), sliced thinly
270ml can light coconut cream
6 chat potatoes (240g), halved
1 MAGGI pressure cooker chicken curry recipe base

Instructions:

Heat oil in pressure cooker, add chicken, cook 2 minutes or until browned.
Add onion, cook 1 minute.
Stir in combined light coconut cream and MAGGI chicken curry recipe base, add potatoes, close lid.
Bring pressure cooker to high pressure, then reduce heat to maintain pressure and cook 15 minutes.
Release pressure (fast or water method) and remove lid.
Garnish with coriander (if desired).

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