Mains, Meat

Chicken Curry

Cooking method:

  • Prep Time: 8h 5 mins
  • Total time: 8h 25 mins
  • Skill Easy
  • Serves 8 people

Chicken Curry

This tasty main meal is packed with so much flavour that it is a must-have for the whole family. This meal is so quick to cook and it tastes amazing!


Tip: Allergy Advice

This dish contains the following allergens: Dairy


  • 1kg Boneless diced chicken
  • 1 tbsp Plain yoghurt
  • 4 tbsp Garam masala
  • 1 tbsp Oil
  • 3 Green chillies
  • 1 tbsp Ginger and garlic paste
  • 1 tsp Turmeric
  • 200g Tinned tomatoes
  • 2 Onions (chopped)
  • 1 litre Hot water
  • To taste Salt
  • To garnish Coriander

Cooking mode

When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!


  • Step 1

    Marinate the chicken with the yoghurt, 2 tablespoons of garam masala, and ½ tablespoon of ginger and garlic paste. Refrigerate overnight. Remove and bring to room temperature before cooking Allow to preheat for 5 minutes

  • Step 2

    Select SEAR/SAUTÉ and set to MD. Select START/STOP to begin

  • Step 3

    Add the oil to the pot. When the oil begins to sizzle, add the onions and chillies. Stir until the onions are soft

  • Step 4

    Add the chicken and fry until the chicken pieces start to become opaque

  • Step 5

    Add the tinned tomatoes, remaining 2 tablespoons of garam masala, the turmeric, salt, and remaining ginger garlic paste and stir

  • Step 6

    Add the hot water and stir until thoroughly mixed

  • Step 7

    Assemble the pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 10 minutes and select START/STOP to begin

  • Step 8

    When the pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove the lid when the unit has finished releasing pressure

  • Step 9

    Serve with coriander to garnish