Steam curls up from the valve and your stomach starts talking back. The float valve bobs gently as the heat builds up, teasing you with what’s about to come. You catch that first hiss from the valve and just know you’re getting close to something good.
The kitchen fills with the scent of mild curry powder blended with onion and bay leaf simmered down, and you feel the anticipation building. You notice the smooth broth depth as the sauce reduces nicely inside your pressure cooker. It’s kinda thrilling how those rich flavors come together real fast.
When the quick release comes, and you lift the lid, the aroma hits you like a warm hug. You spot those tender chicken chunks, perfectly cooked and ready to be folded in with that creamy, tangy sauce. This kinda meal makes you wanna grab a spoon and dive right in.
What Makes Pressure Cooking Win Every Round
- Locks in juiciness so your chicken stays tender and tasty. You can’t go wrong with this technique, similar to the tuna steak recipes with Ground Beef that also benefit from pressure cooking for rich flavor.
- Fast cooking means you get your meal on the table sooner, a huge win for busy nights.
- Broth depth builds up beautifully with little effort, much like how sauces develop in our cottage cheese queso dip with Raisins and Dates.
- Float valve tells you when pressure’s reached, no guessing games.
- Quick release keeps leftover moisture controlled without overcooking.
- Slow release lets flavors meld gently if you got a bit more time.
What Goes Into the Pot Today
- 1 tablespoon extra-virgin olive oil to start your sauté.
- 2 tablespoons finely chopped white onion or 1 shallot for that subtle sweetness.
- 1 bay leaf to add depth to your simmer.
- 2 teaspoons mild curry powder for that classic Coronation kick.
- 1 teaspoon double-concentrated tomato paste for richness.
- 60 ml red wine and 60 ml water to build your sauce base.
- 1 tablespoon fresh lemon juice and ¼ teaspoon brown sugar to tweak the tang and sweetness.
- 200 g mayonnaise, 125 g creme fraiche or unsweetened whipped cream for that creamy coat.
- 1 tablespoon chopped dried apricots for that subtle fruity pop.
- 2 large skinless chicken breasts, cooked then shredded or chunked.
- Salt and pepper to taste, plus optional toasted almond flakes for crunch.
Your Complete Cooking Timeline
- Heat the olive oil in your pressure cooker pot on medium heat. Toss in the onion and the bay leaf. Sauté until onion’s soft and translucent – about 5 mins.
- Sprinkle in the curry powder and tomato paste. Stir well and cook for 1 min so their aromas come out nice and strong.
- Pour in red wine and water. Close the lid securely, making sure the float valve is down and ready. Bring to pressure.
- Once the valve hisses and float valve lifts, set timer for 5 mins. Let it cook under pressure.
- After cooking, go for a quick release to stop the heat fast. Open lid carefully, watch that valve descend slow.
- Strain the sauce through a sieve to catch all solids. You want that smooth broth depth for your sauce. Let the liquid cool completely.
- Whisk lemon juice, brown sugar, mayonnaise, and creme fraiche into the cooled sauce until it’s smooth and even. Fold in shredded chicken and apricots gently to coat everything well.
- Cover and stash it in the fridge for at least one hour. This lets all those flavors mingle and settle into that creamy, curry sauce you’re gonna love.
Easy Tweaks That Make Life Simple
- Use pre-cooked rotisserie chicken if you wanna save time on cooking breasts.
- Swap creme fraiche for plain Greek yogurt if that’s what you got around.
- Add mango chutney in place of apricots for a sweeter twist.
- Toast almonds in advance, so you just sprinkle ’em on right before serving for crunch.
- If you’re short on time, blending the sauce after straining gives a smoother finish quicker.
The Flavor Experience Waiting for You
The moment you dig in, you catch that creamy curry richness that’s warm but not overpowering. The mayo and creme fraiche mix smooths out the spices so it’s a gentle hug on your taste buds.
The apricots add this sneaky fruitiness that balances the tangy lemon and brown sugar. Every bite kinda surprises you with flavors that are layered, yet so comforting.
And if you toss on those toasted almonds, you get a nice crunch that contrasts so well with the softness of the chicken and sauce. It’s really a balance of creamy, spicy, sweet, and crisp all in one bite.
Making It Last All Week Long
- Keep leftovers in an airtight container in the fridge. It stays good for about 3 days, perfect for quick lunches.
- You can freeze portions in freezer-safe bags if you wanna hold onto it longer. Thaw overnight in fridge before eating.
- Try single-serve containers if you want easy grab-and-go meals during your busy week.
- The flavors kinda get better over time, so don’t hesitate to pack it for a picnic or work lunch the next day.
Everything Else You Wondered About
- Can I use chicken thighs? Heck yes. Thighs stay juicy and fit great with this sauce.
- Do I have to use red wine? Nope, water or chicken broth works fine if you prefer no alcohol.
- What’s the best curry powder? Mild curry powder is perfect here to keep it classy and smooth.
- Can I make it spicier? Sure thing! Just add a pinch of cayenne or chili flakes when cooking.
- How long can I keep it refrigerated? Up to 3 days, but make sure it’s covered well.
- What’s the quick release for? It stops cooking fast so chicken doesn't end up overdone and dry.
For a delicious creamy dip to try while you wait for your chicken dish, check out our cottage cheese queso dip with Raisins and Dates. And if you love quick pressure cooker meals, you might also enjoy our tuna steak recipes with Ground Beef that make weeknight dinners super easy.
The Original Coronation Chicken Pressure Cooker Style
Equipment
- 1 Pressure cooker
- 1 Whisk
- 1 Mixing bowl
- 1 Sieve fine mesh
Ingredients
Main ingredients
- 1 tablespoon extra-virgin olive oil to start your sauté
- 2 tablespoons white onion or 1 shallot, finely chopped
- 1 bay leaf
- 2 teaspoons mild curry powder
- 1 teaspoon double-concentrated tomato paste
- 60 ml red wine
- 60 ml water
- 1 tablespoon fresh lemon juice
- ¼ teaspoon brown sugar
- 200 g mayonnaise
- 125 g creme fraiche or unsweetened whipped cream
- 1 tablespoon dried apricots finely chopped
- 2 skinless chicken breasts cooked and shredded or chunked
- salt and pepper to taste
- 3 tablespoons toasted almond flakes optional
Instructions
Instructions
- Heat the olive oil in your pressure cooker pot on medium heat. Toss in the onion and the bay leaf. Sauté until onion’s soft and translucent – about 5 mins.
- Sprinkle in the curry powder and tomato paste. Stir well and cook for 1 min so their aromas come out nice and strong.
- Pour in red wine and water. Close the lid securely, making sure the float valve is down and ready. Bring to pressure.
- Once the valve hisses and float valve lifts, set timer for 5 mins. Let it cook under pressure.
- After cooking, go for a quick release to stop the heat fast. Open lid carefully, watch that valve descend slow.
- Strain the sauce through a sieve to catch all solids. Let the liquid cool completely.
- Whisk lemon juice, brown sugar, mayonnaise, and creme fraiche into the cooled sauce. Fold in shredded chicken and apricots. Cover and refrigerate at least one hour.
