I usually cook Chicken curry in pressure-cooker so that it gets done fast. I usually get advice for expert cooks that its better to cook it in a pan on low heat. But I don't really find a great deal of difference in the taste?
If we marinate the chicken well in advance, does cooking in a pan slowly really make the dish more delicious?
Best Answer
To answer your question about pressure cooker vs pan cooking, the answer is...it depends.
You're right about the pressure cooker speeding things up. And if your recipe is pretty basic, you probably won't notice much of a difference in flavor between your pressure cooker method and a slow pan cooking.
But if there are a lot of spices and time for flavors to meld, maybe even different spices added over the cooking time, then the slow pan method is going to make a difference. While the pressure cooker will make things cook faster, it won't necessarily make the flavors extract dramatically quicker, so you may find that the flavor hasn't really peaked in the shorter cooking time. Or if you expect wine, for instance, to permeate into the meat, it will do more of that over a longer cooking time, than the short, but more intense time that your food spends in a pressure cooker.
An easy way to decide might be to think about if you have one of those recipes that is "better the next day". That recipe is likely to benefit from the low slow pan cooking.
In the end, your best bet is to make it twice, in a reasonably short space of time, and then decide for yourself.
But there are some days when you just need to get the food on the table, and as you've experienced, the pressure cooker is one of the greatest kitchen time savers I know.