There’s nothing quite like the warm, intoxicating aroma of a simmering curry filling your kitchen. This Masala Chicken Curry recipe harnesses the magic of the pressure cooker to deliver deep, complex flavors in a fraction of the time. We’re talking fall-off-the-bone tender chicken wings swimming in a rich, spiced gravy that’s simply irresistible. It’s the perfect, soul-warming meal for any night of the week, and it all comes together in one pot for easy cleanup!
Ingredients
• For the Curry
• 2 lbs / 900g chicken wings
• 4 tbsp / 60g butter or ghee
• 1 large onion, finely chopped
• 1 large tomato, roughly chopped
• 2 garlic cloves, crushed
• 1 cup / 150g cauliflower, chopped into florets
• 5 cups / 1.2L chicken stock
• For the Spice Blend
• 4 tbsp fresh parsley, finely chopped
• 2 tsp garam masala
• 2 tsp salt
• 1 tbsp cayenne pepper
• 2 tsp turmeric powder
• 1 tsp white pepper, freshly ground
• 2 tbsp coriander powder
• 2 tsp ginger powder
Instructions
1. Directions
2. Set your pressure cooker to the ‘Sauté’ function. Once hot, melt the butter in the inner pot. Add the chopped onion and garlic, stir-frying for 3-4 minutes until softened and fragrant. Add the tomato and continue cooking until it has completely broken down.2. Add the chicken wings to the pot and season with all the spices: parsley, garam masala, salt, cayenne, turmeric, white pepper, coriander powder, and ginger powder. Stir to coat the chicken evenly and cook for another 5 minutes, turning the wings several times to lightly brown them.3. Pour in the chicken stock and add the cauliflower florets. Stir everything together, scraping any flavorful browned bits from the bottom of the pot. Seal the lid and ensure the steam release handle is in the ‘Sealing’ position.4. Press the ‘Manual’ or ‘Pressure Cook’ button and set the timer for 40 minutes on high pressure.5. When the cooking time is complete, allow the pressure to release naturally. Once the float valve has dropped, carefully open the lid. Stir the curry well and serve immediately.
Nutritional Information
• Per Serving (approximate)
• Calories: 391
• Total Fats: 15.4g
• Net Carbs: 4.8g
• Protein: 54.5g
• Fiber: 1.6g
Pro Tips
• For a richer, more authentic flavor, use ghee instead of butter. It has a higher smoke point and adds a delicious nutty taste to the curry.
• This recipe has a serious kick! For a milder curry, reduce the cayenne pepper to 1 teaspoon or adjust to your personal preference.
• If your sauce is thinner than you’d like after cooking, simply set the pot to ‘Sauté’ and let it simmer for 5-10 minutes with the lid off to reduce and thicken.
• Serve this delicious curry over a bed of fluffy basmati rice or with warm naan bread to soak up every last drop of the savory sauce.
FAQ
Q: How can I make this masala chicken curry less spicy
A: For a milder curry, you can reduce the amount of cayenne pepper to 1 teaspoon or adjust it to your personal taste preference.
Q: What can I do if my curry sauce is too thin
A: To thicken the sauce, set your pressure cooker to the ‘Sauté’ function after cooking is complete. Let the curry simmer with the lid off for 5-10 minutes until it reduces to your desired consistency.
Q: What should I serve with this chicken curry
A: This curry pairs perfectly with a bed of fluffy basmati rice or warm naan bread, which are great for soaking up the rich, savory sauce.
Q: Can I use ghee instead of butter in this recipe
A: Yes, using ghee instead of butter is highly recommended for a richer, more authentic nutty flavor. Ghee also has a higher smoke point, which is beneficial for sautéing.
