Fast Chicken Curry

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • 1.25 lb - boneless chicken
  • 4 tbsp - oil
  • 1 tsp - cumin seeds
  • 1 - green Thai or jalapeno chilly, coarsely chopped
  • 1 - big red onion, finely chopped
  • 3 cloves - garlic, finely chopped
  • 1/2 inch - ginger, finely chopped
  • 6 - curry leaves
  • 3 tsp - curry powder
  • 1 tsp - garam masala
  • 2 tsp - mayonnaise
  • 2 tsp - Dijon mustard
  • 6 tbsp - yogurt
  • 2 tbsp - buttermilk and or water as required
  • 4 tbsp - coriander leaves as garnish
  • Salt to taste.

How to Make Fast Chicken Curry

  • Cut chicken in to small pieces.
  • Heat oil in a pressure cooker, fry cumin seeds lightly, add green chilly and then garlic, ginger, curry leaves, and finally, chopped onion.
  • After onion is fried, add curry powder, garam masala, mix well.
  • Add chicken pieces, increase heat and it fry for about 2 mins, until the chicken is longer pink.
  • Add mayonnaise and Dijon mustard and mix.
  • Add yogurt (after beating it) and mix well until the chicken is fully coated with spices.
  • Add buttermilk and or water - the idea is to retain sufficient moisture for pressure cooking, if not the chicken will burn. Too much wetness is not good either.
  • Add salt to taste (1 tsp); mix thoroughly and seal the cooker.
  • Wait for three whistles or about 10 mins, whichever is sooner.
  • Turn off heat and let it cool under residual pressure with safety valve on.
  • Garnish with coriander leaves and serve with rice, chapatti or naan.