Chicken Curry with Chickpeas and Cauliflower Pressure Cooker Recipe

Recipe Category: Chicken


Chicken Curry With Chickpeas And Cauliflower Pressure Cooker Recipe


Serves: 4

Pressure Level: HIGH

Release: QUICK

Time: 20 minutes

  • 8 (5- to 7-ounce) bone-in chicken thighs, trimmed
  • salt and pepper
  • 1 tablespoon vegetable oil
  • 2 onions, chopped fine
  • 6 garlic cloves, minced
  • 1 tablespoon curry powder
  • 2 teaspoons grated fresh ginger
  • 1 tablespoon tomato paste
  • 1 teaspoon garam masala
  • 1 cup low-sodium chicken broth
  • ½ head cauliflower (1 pound), cored and cut into 1-inch florets
  • 1 (14-ounce) can chickpeas, rinsed
  • ½ cup coconut milk
  • ½ cup frozen peas
  • ¼ cup minced fresh cilantro


  1. Pat chicken dry with paper towels and season with salt and pepper
  2. Heat oil in pressure-cooker pot over medium-high heat until just smoking
  3. Brown half of thighs, skin side down, until golden, about 6 minutes; transfer to plate
  4. Remove and discard skin from browned and unbrowned thighs
  5. Pour off all but 1 tablespoon fat from pot
  6. Add onions to fat left in pot and cook over medium heat until softened, about 5 minutestir in garlic, curry powder, ginger, tomato paste, and garam masala and cook until fragrant, about 1 minutStir in brotUsing wooden spoon, scrape up all browned bits stuck on bottom of poNestle chicken with any accumulated juices into pot


  1. Lock pressure-cooker lid in place and bring to high pressure over medium-high heat
  2. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 20 minutes, adjusting heat as needed to maintain high pressure


  1. Remove pot from heat
  2. Quick release pressure, then carefully remove lid, allowing steam to escape away from you
  3. Before Serving:
  4. Transfer chicken to plate and tent loosely with aluminum foil
  5. Bring sauce to simmer, stir in cauliflower, chickpeas, and coconut milk and cook until cauliflower is tender, about 15 minutes
  6. Stir in peas and cook until heated through, about 2 minutes
  7. Stir in cilantro and season with salt and pepper to taste
  8. Off heat, return chicken to pot and let heat through, about 2 minutes
  9. Serve

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