The pressure cooker makes long-cooked dishes like curries possible on a weeknight. If you also want to keep the slicing and dicing to a minimum, partner with your freezer so chicken curry can be on your table in just about 30 minutes whenever that craving hits.
- 2 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch chunks
- 2 medium yellow onions, diced
- 1 tablespoon minced peeled fresh ginger
- 2 cloves garlic, minced
- 2 tablespoons vegetable, olive, or coconut oil
- 2 teaspoons kosher salt, plus more as needed
- 1 tablespoon curry powder, preferably Madras
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 1/3 cup water
- 1 pound Yukon gold potatoes, cut into 1-inch chunks
- 1/4 cup heavy cream or coconut milk (optional)
- 1/2 teaspoon distilled white vinegar, plus more as needed
- Coarsely chopped fresh cilantro, for serving
- Steamed rice, for serving
1Line a rimmed baking sheet with parchment paper. Place the chicken in a single layer on the parchment. Cover the chicken with a second sheet of parchment. Place the onions on the second sheet of parchment in an even layer, then place the garlic and ginger in a mound on top of the onions. Freeze until solid, at least 4 hours.
2Transfer the frozen onions, ginger, and garlic to a quart-sized freezer zip-top bag. Transfer the frozen chicken to a gallon-sized freezer zip-top bag. Press out the excess air, seal the bags, label, and store in the freezer for up to 2 months.
3If using an electric pressure cooker, heat it to its brown or sauté setting (whichever is hotter). If using a stovetop pressure cooker, place the uncovered pot over medium heat. Add the oil, then the contents of the onion packet. Cook, stirring occasionally, until the onions are softened, about 8 minutes (they will let out a lot of liquid).
4Add the curry powder, 2 teaspoons salt, turmeric, cumin, and 1/4 teaspoon pepper and cook, stirring occasionally, until fragrant. Add the water and half of the frozen chicken and stir to coat in the sauce. Add the remaining chicken and stir to coat in the sauce. Add the potatoes and stir to combine.
5Cover the pressure cooker and lock the lid. Bring up to HIGH pressure. Cook on HIGH pressure for 15 minutes, then let the pressure release naturally (this will take another 8 to 15 minutes).
6Add the cream or coconut milk, if using, and 1/2 teaspoon vinegar, and stir to combine. Taste and season with more vinegar, salt, and pepper as needed. Sprinkle with the cilantro and serve over rice.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.