Best 3 Pressure Cooker Curried Chicken Meatball Wraps Recipes
Indulge in a delightful culinary journey with our Pressure Cooker Curried Chicken Meatball Wraps, a harmonious fusion of flavors and textures that will tantalize your taste buds. This recipe features tender and juicy chicken meatballs infused with a fragrant blend of curry spices, all enveloped in a soft and fluffy wrap. Accompany these wraps with three delectable sauces: a refreshing cilantro-mint yogurt sauce, a spicy harissa sauce, and a creamy avocado sauce. Each sauce adds a unique layer of flavor, allowing you to customize your wrap to your liking. Whether you prefer a mild, tangy, or spicy kick, these sauces have you covered. Get ready to embark on a flavor-packed adventure with our Pressure Cooker Curried Chicken Meatball Wraps.
Check out the recipes below so you can choose the best recipe for yourself!
CURRIED CHICKEN WRAPS
Provided by Ina Garten
Time 4h5m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in pieces.
- For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
- Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews to the chicken.
- Fill the center of each tortilla with the chicken mixture. Fold the 2 sides of the tortilla over the filling so that the sides overlap. Roll the tortilla from bottom to top, and cut in half diagonally.
CURRY CHICKEN MEATBALLS
My favorite Indian takeout dish is chicken curry, so I was inspired to take some of its flavors and mix them into another of my go-to dishes, meatballs. I use ground chicken, cilantro, cumin and curry powder, plus a touch of lime zest and some jalapeno for heat. The recipe makes plenty of meatballs, so if you're lucky you'll have some leftover for a lunch the next day.
Provided by Stuart O'Keeffe
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F. Toss the onion and enough olive oil to coat together on a small sheet pan and roast in the oven until browned and soft, 10 to 15 minutes. Set aside. Reduce the oven temperature to 375 degrees F.
- Meanwhile, in a large bowl, combine the panko, cilantro, egg, garlic, jalapeno, lime zest, cumin, curry powder, salt and pepper. Mix well. Add the chicken and combine all the ingredients until everything is well mixed.
- Form the meatballs with a #50 (.68-ounce) ice-cream scoop or by heaping tablespoons and place on a sheet pan. Round the meatballs gently by hand.
- Heat the 2 teaspoons oil in a large ovenproof nonstick skillet over medium-high heat. Add the meatballs and reduce the heat to medium. Cook until just browned, 2 to 3 minutes per side. Transfer the skillet to the oven and bake until the meatballs are cooked through, 6 to 8 minutes.
- Serve the meatballs over rice with the roasted onion and more cilantro leaves.
TOMATO AND CHICKEN ROGAN JOSH CURRY (PRESSURE COOKER)
This originates from a recipe from Taste.com.au for Tomatoe and Chicken Korma Curry but we (the DH and I) tweaked to suit out tastes for a Rogan Josh. For this we used Patak's spicy Rogan Josh with a 3 chilli rating but actually found it quite mild and so next time we are planning on adding some fresh hot chillies to add zing (the original recipe also gives instructions for casserole and slow cooker methods). For the onion due to introlerances issues I cut into wedges so the DH could remove so he would not ingest, the original recipe called for 2 large brown onions thinly sliced. TOMATOES in the original they added them just before serving but I cut a cross in the top of each tomato and dropped into boiling water for 1 minute, removed and let cool till could handle and then roughly chopped and added to the pressure cooker when cooking but DH reckoned he would prefer them finely chopped so they dissolved more and became part of the sauce..
Provided by ImPat
Categories Curries
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Combine the yoghurt and curry paste in a large glass or ceramic bowl (I ended up using stainless steel as it was the only bowl that was big enough) and then add the chicken to coat and cover with plastic wrap and place into the fridge for 30 minutes to marines (mine was in for nearly 1 1/2 hours).
- Heat oil in the pressure cooker (though I did it in a separate frypan as I was making ahead but use the pressure cooker if you are going to be cooking the chicken straight away) and add onion and cook until golden, this took me about 10 minutes but I had wedges of onion, if thinly sliced would take about 3 to 5 minutes.
- Add the cooked onion and diced tomatoes (see intro) to your marinated chicken mix and place in the pressure cooker, (at this point I used an electric pressure cooker), I sealed in the pressure cooker and set the timer for high pressure for 15 minutes, it took 18 minutes to come up to pressure and then cooked for 15 minutes and then did fast release and then served over rice and with steamed vegetables and naan bread on the side (original recipe recommended pappadums).
Tips:
- Mise en place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid scrambling during the cooking process.
- Use high-quality ingredients: The quality of your ingredients will directly impact the flavor of your dish. Choose fresh, organic ingredients whenever possible.
- Don't overcrowd the pressure cooker: When cooking meatballs or other ingredients in the pressure cooker, make sure you don't overcrowd the pot. This will prevent the food from cooking evenly.
- Use a nonstick cooking spray: Spray the inside of the pressure cooker with nonstick cooking spray before cooking. This will help prevent the food from sticking to the pot.
- Be careful when releasing pressure: When releasing pressure from the pressure cooker, do it slowly and carefully. Rapidly releasing pressure can cause a dangerous explosion.
Conclusion:
Pressure cooker curried chicken meatball wraps are a delicious and easy-to-make meal that is perfect for busy weeknights. The meatballs are tender and flavorful, and the curry sauce is rich and creamy. The wraps are a great way to enjoy this dish, and they can be served with a variety of sides, such as rice, quinoa, or salad. This recipe is sure to please everyone at the table.
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