Chicken and Ricotta Cheese Curry Pressure Cooker Recipe
This creamy, flavorful chicken curry made in a pressure cooker blends tender chicken, curry spices, sautéed vegetables, and mellow ricotta for a comfort meal ready in under an hour.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 500 g boneless chicken breast Cut into strips
- 1 cup ricotta cheese
- 1 onion sliced
- 2 cloves garlic minced
- 1 bell pepper sliced
- 1 zucchini sliced
- 2 tablespoon curry powder
- ½ teaspoon cumin
- ½ teaspoon turmeric
- ½ teaspoon chili flakes
- 2 tablespoon olive oil
- ½ cup chicken broth
- Salt to taste
- Fresh cilantro for garnish
Instructions
Instructions
- Heat your olive oil in a big skillet over medium heat until shimmering.
- Toss in sliced onions and garlic. Saute until onions are translucent and fragrant.
- Add chicken strips and brown them on all sides until lightly golden.
- Stir in bell pepper and zucchini. Cook a few minutes until slightly softened yet crisp.
- Sprinkle curry powder, cumin, turmeric, and chili flakes. Mix well to coat evenly.
- Pour in chicken broth, stir to deglaze skillet. Simmer for 10 minutes.
- Lower heat, fold in ricotta cheese gently. Stir until blended. Simmer 5 more minutes.
- Season with salt to taste.
- Scoop into serving bowls and garnish with fresh cilantro.
Notes
Serve hot with rice or naan. Store leftovers in the fridge for up to 3 days or freeze in portions for later meals.