You’ll notice in the pictures above that 3 chicken breasts are pictured.  And only 1 of those pieces of chicken is rubbed with curry powder.  And I’m guessing you might be wondering why the chicken is in the pressure cooker if it’s going to be a Grilled Chicken Curry recipe? 


Here’s the answer - and it’s part of our “Pressure Cooking For One series:


All 3 Chicken Breasts have a purpose ... to be quick & delicious, to be cost effective and to be prepared for an upcoming meal.  It’s a pre-planned Leftover Makeover situation - that suits Cooking For One (or Two) well!


Here Goes ...


The Chicken:


Each of these chicken breasts weighed on average 9 ounces.  They were placed on the trivet or steaming rack of the pressure cooker and about 1 cup of water was in the pot (the water should not be touching the chicken).  The lid of the pressure cooker gets locked into place and the chicken is cooked over High Pressure for 5 minutes.  I let the pressure release naturally for about another 4 to 5 minutes, and then quick release any remaining pressure.  I do this because the chicken is going on the grill and the grill is going to be HOT - so I won’t need the extra time that occurs to completely naturally release the cooker.


Once the chicken was done, they get removed to a foil-lined tray.  The excess moisture gets blotted away and I let them rest for about 5 to 10 minutes, uncovered.  And then they get a little oil rubbed on both sides and on to the grill they go!  For our purposes, we grilled the curry chicken breast + only one of the salt and pepper rubbed chicken breasts.  The curry chicken breast was used in this meal, and the other grilled chicken breast will be used in another meal calling for grilled chicken.  The last remaining (not grilled) chicken breast will be cooked using a different method and has been reserved for that.


Since the chicken is cooked - you just want some nice grilled texture to the meat - heat the grill to High and watch it carefully.  And that’s it!


The Curry Sauce ... we followed the recipe:


Heat a Tablespoon or two in a skillet over Medium-High.  Wait a minute to be sure the oil is hot, then add a diced onion and sprinkle with salt and pepper, stirring occasionally, until translucent.  Reduce the heat to Medium, sprinkle with curry powder (we use Maharajah from www.penzeys.com) and cook for a minute or two.  Then we added the sour cream and stirred it into the onions -  and stirred it, cooking over low heat.


Putting It All Together:


On our serving plate, we placed some previously cooked and heated Basmati Rice, then we added the curry sauce ... and topped it with our Grilled Chicken Curry - and a smidgen more sauce!  Dinner was served in minutes!!