Pressure cooker curry chicken or use the crock pot

If you have a pressure cooker this recipe will take 25 minutes start to finish, If you are using you crock pot you can let it cook all day on low.


2 tbsp butter
2 large onions
2 cloves garlic crushed
1 tbsp fresh ginger finely chopped
1 tbsp curry powder
1 tsp cumin and coriander
1/2 tsp cayenne  adjust to taste I add 1 tsp
1 can diced tomatoes including juice
1 1/2 cups chicken stock
6 pieces of chicken thawed boneless/skinless I use 3 thighs 3 breasts
1/2 cup sour cream


melt butter, add onions,garlic,ginger,cumin,coriander
saute for 5 mins on medium low stir often
stir in tomatoes,juice,stock
add chicken stir mixture
lock on lid, turn heat to medium high until it starts to steam lower temp to medium
Cook for 10 minutes
Remove from heat and let stand for 3-5 minutes
release lid
remove the chicken and put pot back on stove bring to a boil for 3-5 minutes to thicken sauce.
remove from heat, stir in sour cream
cube up the chicken and place back in the sauce.
serve over rice with my mango/pineapple salsa.

So quick,so easy

If you are cooking in the crock pot,
Saute onions,ginger,garlic cubed up chicken and cook for 5 minutes
De-glaze pan with 1/2 chicken stock add to crock pot with the onion chicken mixture.
Stir in tomatoes and cumin,coriander remaining chicken stock.

cook on low for 2-3 hrs. If I am doing this in the crock pot I add large cubed potatoes,carrots and a can of chick peas and an extra 1/2 cup stock.
That way it is a curry stew and nothing extra needs to be made.