AIP Pressure Cooker Chicken Curry Recipe
A counter top pressure cooker can be a life saver in the kitchen, cutting long wait times in half (or more) and freeing you up from standing over the stove. With a pressure cooker, it’s possible to cook meat until tender and concentrate flavors in a fraction of the time. Need a demonstration? Enter our AIP pressure cooker chicken curry! Pressure cookers have long been popular in India and the rest of South Asia, for their ability to simplify curries that used to take all day to cook into a few hours. With the advent of multi-cookers, pressure cooker curry recipes have roared back to popularity. So why not get in on the trend, AIP-style!
What Exactly is Curry and How Do You Make it AIP
Curry refers to a dish made with a complex blend of spices, typically as a sauce. If you know anything about Indian, South Asian, and South East Asian food and beyond, you know how many varieties of curry there are. The term originated in South India, and comes from the Tamil word for sauce.
Spices commonly included in curry blends include turmeric, cumin, garlic, ginger, coriander, and chilies. Other additions vary by region and include ingredients like cinnamon, fenugreek, mango powder, and mustard seeds.
Our AIP version omits the inflammatory chilies and the spices derived from seeds, leaving the ginger and turmeric. Many curries are naturally dairy-free, using coconut milk just like ours. With fresh cilantro as a garnish, our curry keeps the spice you want and drops the stuff you don’t.
Why Chicken Thighs Are the Perfect Cut to Pressure Cook
Chicken thighs are almost too good to be true! They’re a budget friendly cut of chicken and they’re absolutely packed with flavor. So what’s the catch?
The catch is that they take longer to cook than chicken breast. They are fattier and tougher, which means that they require more time to break down and become tender.
Enter your pressure cooker! Chicken thighs are the perfect candidate for pressure cooking because of their fat and toughness. If you try to cook chicken breast this way, they will dry out and become tough. Chicken thighs cook in their own fat and the pressure breaks down the connective tissues until only tender meat remains!
More AIP-Friendly Pressure Cooker Meals to Cut Your Cook Times in Half
This chicken curry with sweet potatoes is a complete meal that won’t let you down.
- Season both sides of the chicken thighs with salt.
- Melt the coconut oil in a pressure cooker and fry the chicken thighs, skin-side down, until golden brown and crispy. Remove the chicken thighs with a slotted spoon and set aside skin-side up.
- If desired, pour out any excess rendered fat from the pressure cooker. Add turmeric, ginger powder, and coconut milk to the pressure cooker and use a whisk to combine. Cook the curry sauce, whisking continually, for a minute of two until slightly thick.
- Place the chicken thighs skin-side up in the pressure cooker and secure the lid. Cook over moderate heat for 14 to 15 minutes t. Let the pressure decompress naturally before safely removing the lid.
- Remove the chicken thighs from the pressure cooker with a slotted spoon and set aside to keep warm. Over high heat, reduce the remaining coconut sauce, whisking frequently to prevent burning, until thick to your liking. Season the sauce with additional salt, if desired.
- Pour the sauce over the chicken thighs and garnish with the chopped fresh cilantro. Serve the chicken thighs and sauce immediately.
All nutritional data are estimated and based on per serving amounts.
- Calories: 293
- Sugar: 0 g
- Fat: 24 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 17 g