Chicken Curry

Durotherm Pressure Cooker: Serves 4 as a main course.


  • 1.5kg Chicken, or 8 chicken pieces
  • 3 tbsp oil
  • 2 large onions - peeled and finely sliced
  • 1 clove of garlic - peeled and finely sliced
  • 4cm piece fresh ginger - peeled and finely chopped
  • 3 dried chillies
  • 1 ½ tsp Garam Masala
  • 2 tbsp tomato paste
  • 1 tsp salt
  • 250g chicken stock
  • 2 tbsp balsamic vinegar
  • 1 ½ tsp brown sugar
  • 12 dried apricots


  • Heat oil in the pressure cooker, add onions and cook on medium temperature until light brown. 
  • Add the garlic, ginger, chillies and Garam Masala, add chicken and stir for about 5 minutes until brown. make sure the onions do not burn.
  • Add tomato paste, salt and 250g chicken stock, cover and simmer for 5 minutes on the hob.
  • Increase the heat, as soon as steam rises, set the pressure cooker into the insulating base for approx. 35 minutes.
  • After cooking time, remove lid, add balsamic vinegar, sugar, dried apricots and continue to cook uncovered and reduce to the desired consistency.

Recipe by Rudolf Lehmann