If you love the rich flavours of Chinese spices and are looking for a quick and delicious weeknight meal, you’re in for a treat!
This Chinese Style Chicken Curry recipe uses the electric pressure cooker function of the Ninja Foodi (you can use an alternative multicooker), making it a breeze to prepare and ensuring that the flavours are infused perfectly into the chicken.
Packed with tender chicken, aromatic curry spices, and the added goodness of peas, this dish will become a family favourite.
What You Need
I used the recipe on the back of the Mayflower curry sauce box, adjusting it to make it for four people and the pressure cooker.
- 1 tbsp olive oil
- 1 onion, chopped
- 4 chicken breasts, diced
- 180g Mayflower Chinese Curry Sauce Mix
- 1 litre of chicken stock
- 100g frozen peas
Begin by setting your electric pressure cooker to the “Sauté” or “Brown” setting. As it heats up, pour in the olive oil and evenly coat the base of the pot. Allow the oil to heat up for a minute before adding the onions.
Once the oil is hot, add the chopped onion to the pressure cooker pot. Sauté the onion for about 3-4 minutes until it becomes soft and translucent. Stir the onion occasionally to prevent sticking and ensure even cooking.
Next, add the diced chicken breasts to the pot. Stir gently to coat them with oil and combine them with the onions. Allow the chicken pieces to cook for approximately 5-6 minutes, turning them occasionally to seal them on all sides lightly.
Add the Mayflower Curry Mix to the pressure cooker pot. Stir well, ensuring the chicken and onions are evenly coated with the curry mix.
Now it’s time to pour in the chicken stock. Ensure that the chicken is fully submerged in the liquid, and use a wooden spoon to scrape the bottom of the pot, releasing any browned bits. This step adds flavour and prevents the curry from sticking to the pot during pressure cooking.
Secure the lid of the pressure cooker and set it to cook on high pressure for 10 minutes. Once the cooking time is up, quickly release the pressure according to your cooker’s instructions.
Switch the pressure cooker to the “Sauté” or “Brown” setting and add the frozen peas to the pot. Stir them into the curry, making sure they’re evenly distributed. Allow the curry to cook for 3-4 minutes until the peas are heated and the sauce thickens to your desired consistency.
Taste the curry and adjust the seasoning, if necessary, with salt and pepper. Turn off the heat and let the curry sit for a few minutes to cool down slightly before serving.
Serve the Chinese-style chicken curry over rice or, if you prefer, some chips!
Top Tips For Making Ninja Foodi Chinese Style Chicken Curry
- Add crushed red pepper flakes or a dash of hot sauce if you prefer a spicier curry.
- You can add various vegetables, such as bell peppers, carrots, or baby corn.
Storing The Chinese Style Chicken Curry
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, microwave or gently warm on the stovetop until heated through. This curry also freezes well, making it perfect for meal prep. Just let it cool completely before transferring it to a freezer-safe container and storing it.
Are You Interested In More Ninja Foodi Recipes?
- Ninja Foodi Whole Chicken
- Ninja Foodi Chicken Curry
- Ninja Foodi Chicken and Chorizo
- Ninja Foodi Chicken Casserole