The Original Coronation Chicken Pressure Cooker Style
A delicious British classic combining creamy curry sauce with tender chicken and a hint of sweetness from dried apricots — ready in just 15 minutes using a pressure cooker.
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.
Notes
Serve with a side salad, over rice, or as a sandwich filling. Great for summer picnics or busy weeknight dinners.