Chicken Curry in Pressure Cooker _ How To Make Chicken Curry _ Chicken Curry Recipe by Varun

Hey guys , we the bomb nada and welcome to get curry .

But today's recipe is an absolute freezer .

This one is chicken curry but cooked in a pressure cooker , eventually called the pressure cooker chicken curry .

Well , like I said , this recipe is an absolute freezer and this goes amazingly well with steamed rice , roti chapati .

Anything that you prefer .

Absolutely homes style right now .

This does not involve a lot of powder spices .

This does not involve a lot of whole spices .

Actually , not too many ingredients .

The first thing which is very important is deep frying the onion or that's only if you have it or you shallow fry it till it turns a nice view of golden brown in color .

Let's do that .

Let's begin the recipe with lighting the flame and first things first , let's add in refined order .

Let's add in dried bay leaves and along with this sliced onions , let's start as well and ensure that these turn wonderfully light golden brown in color while the onions are getting cooked , let's quickly whip our God .

Now , at this stage , also , you can offer two methods at this stage .

You can actually turn the flame off and then gradually start building up the recipe .

Once everything is mixed together , including hot water , that's when you light the flame and you begin the cooking of the chicken method .

Two , turn the flame on an absolute lope , start building up the recipes and proceed that along with this and potatoes , tomatoes , that's nice .

And Paul green , let's move on to with face of ginger dali and the powder spices , red chili powder .

You got a masala and last but not the least some freshly chopped coriander .

Let's mix all of this well .

And at this stage , we also want to add in salt and finally some hot water .

Let's mix all of this .

Well , once the curry begins to bubble , we cover this , think it's and continue cooking well .

Hot water is very important in this recipe because the pressure starts building up right from the beginning .

Imagine the chicken which is at room temperature or from the fridge .

And then you add in cold water .

Just imagine where you can go wrong because the temperature plays a very big role in cooking meat .

The moment you add in hot water , the cooking process begins from where it is .

It does not have to start right from the beginning .

So remember that now , when the pressure completely subsides , you open the cooker and your pressure cooker chicken is done ready .

Now , when you're opting for the technique called pressure cooking , you can actually opt for two methods where this recipe has a lot of 22 methods or a lot of options .

Choice is completely yours .

One , when the lid goes on , you can lower the flame and cook the chicken or the chicken curry for 20 minutes .

Or the second option is on medium to high flame .

Bring in three muscles as simple as that .

On that note , stay tuned to get curried for more such quick , simple and easy recipes .

Bye for now .