- 4
Ingredients
- 2 tablespoons vegetable oil
- 4 boneless, skinless chicken breasts
- 1/2 cup flour, mixed with 1/2 teaspoon salt, and
- 1/2 teaspoon pepper
- 1 small onion, diced
- 1 teaspoon chicken base mixed into
- 1 cup of water
- 3 teaspoons curry powder
- 1 cup plain yogurt
- 1 tablespoon corn starch
- Additional curry powder to taste
Preparation
Step 1
1. Add the vegetable oil to the pressure cooker and heat on high or "brown" with the lid off, until sizzling.
2. Dip chicken breasts in seasoned flour until they are well coated and add to cooker, lightly browning on both sides.
3. Cover with remaining ingredients, except for yogurt and corn starch and securely lock on the pressure cooker's lid. Set the cooker to high and cook for 8 minutes.
4. Let the pressure release naturally for 10 minutes before quick releasing the remaining pressure and safely removing lid.
5. Use tongs to set aside chicken breasts while you make the creamy curry sauce. To make the sauce; set the cooker to high or "brown" with the lid off and wait until cooking liquid is simmering. Thoroughly combine the yogurt and corn starch and then slowly stir into simmering cooking liquid until fully integrated and sauce is creamy and thick. Add any additional curry powder to taste, dip chicken breasts in sauce and serve with additional sauce poured over top.