Curry Chicken


  • 2 lbs. boneless chicken breasts cut in bite-sized chunks
  • 1 large onion finely chopped
  • ¼ cup curry powder
  • 1 tsp cumin ground or whole
  • 1 tbsp. fresh ginger ground or finely chopped
  • 1 can coconut cream or coconut milk
  • 1 tsp salt
  • 1 small can of tomato sauce optional


  • Turn pot to sauté mode. Place cumin and ginger in dry pot. Stir fry for about 1 minute. Do not let ingredients brown.
  • Add oil and onion, sauté until translucent.
  • Add chicken, salt and curry powder stir to mix all ingredients well, half cooking chicken.
  • Pour coconut milk and stir. Add tomato sauce to reduce spice if you wish.
  • Cover, lock pressure cooker and set to cook on high pressure for 10 minutes.

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