Pressure Cooker Coconut Chicken Curry Recipe

Following is my personal recipe for coconut chicken curry, cooked in a pressure cooker. This recipe is based on other recipes from around the Internet. I can’t claim that this recipe is “authentic” in any way. Rather, it’s inspired by similar dishes from Indian restaurants around the Washington, DC area.

Prep time: 10 minutes

Cook time: 30 minutes (total)

Servings: 8 - 10

Ingredients

Onion, chopped – 1 medium

Bell pepper (red or orange for color), sliced thin lengthwise – 1 medium

Garlic, chopped – 6 cloves

Potatoes, cubed – 2 small

Curry powder – 2 Tbsp/30ml

Paprika – 2 tsp/10ml

Ginger – dried, ground – 1 tsp/5ml

Garlic salt – 2 tsp/10ml

Coconut milk – 1 can/13.5oz/400ml

Sesame oil – 2 Tbsp/30ml

Chicken thighs, thawed, with bones – 10

Preparation

1. Add sesame oil to pressure cooker and heat to medium high heat

2. Add onion, bell pepper, and garlic to oil, cook for several minutes

3. Add chicken thighs and cook on one side for several minutes

4. Add curry powder, paprika, ginger, and garlic salt

5. Turn chicken thighs and cook on other side for several more minutes

6. Add potatoes

7. Add coconut milk

8. Place lid on pressure cooker, lock, and adjust pressure setting to poultry

9. Continue cooking on medium high heat until pressure indicator pops up (about 10 minutes)

10. Lower heat to low/simmer (about 10 more minutes)

Weight Watchers PointsPlus values (per serving per the online recipe builder): 9