Experiments in Cooking

Indian-ish quick chicken curry

I like having options for quickly tossing things together and pressure cooking them for dinner. This is my quick chicken curry, which is a crowd pleaser at home. I wrote the quantities for a conventional pressure cooker, and in general I find that I need to cut back on water a bit more with the IP since there isn’t a periodic steam release.


  • 4 boneless chicken thighs
  • Marinade #1
    • 1 tbsp lemon juice
    • 1 tsp turmeric
  • Marinade #2
    • 2 tbsp greek yogurt (whole)
    • 2 tsp cumin powder
    • 2 tsp sweet paprika powder
    • Optional: 1 tsp ras-al-hanout powder (cos I’m feeling fancy and like to change the flavors up)
  • To season oil:
    • 1 tsp cumin seeds
    • 1 round dry chili
    • 1.5 medium onions, coarsely chopped
    • 1 tsp garlic paste
    • 1.5 tsp ginger paste
    • 2 tsp sugar
    • 1.5 tsp salt
    • 1 tsp cilantro seed powder
    • 1 tsp cumin powder
    • 1 tsp smoked paprika powder


Rub washed thighs with marinade #1. After 20 minutes, place in bag with marinate #2, and refrigerate for up to 12 hours.

In a pressure cooker, heat ghee. Add cumin seeds and dry chili. When seeds are toasted, add chopped onions and cook till translucent. Add ginger and garlic paste, sugar, cilantro powder, cumin powder and paprika. Continue to cook till onion just starts to brown. Remove onions from cooker, and transfer to blender (remove chili for milder curry). Blend with 1/2 cup water.

Add some more ghee to pan, and add chicken. Cook for several minutes, stirring occasionally. Add in the blended onion paste, and salt. Add another 1/2 cup water if desired for the pressure cooker. Cook for 3 whistles, then simmer for 15 minutes. Top with a dollop of ghee.