Ingredients
-
1 1/2
-
1 1/2
-
1/2
-
1/2
-
3
-
1
-
1
-
1
-
1/2
-
1/2
-
1/4
-
1/4
-
14
-
2
-
1/2
Directions
This mild curry is made with boneless chicken thighs cooked in a tomato base, with lots of spices and coconut milk. You can serve this with garlic naan or basmati rice on the side. Cauliflower rice would work too to keep it low carb!,This is a great beginner dish if youre new to Indian food. Its said to originate in the UK, very similar to butter chicken. Vegetables are not typically added but I love the addition of cauliflower and peas. My husband and oldest daughter Karina love it with both rice and garlic naan which I buy frozen at Trader Joes.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Press Saute Button and Melt the Butter, Add Onion, Garlic, Ginger and 6 Spices (from Coriander to Cardamom) and Saute Until the Vegetables Are Soft and the Spices Are Fragrant, About 2 to 3 Minutes |
|
2
Done
|
Add the Tomatoes and Use an Immersion to Blend Until Smooth (or Blend in the Blender), Add the Chicken, Remaining 1/2 Teaspoon Salt and Stir, Cook High Pressure 15 Minutes. |
|
3
Done
|
Quick Release, Add the Cauliflower and Peas and Cook 2 Minutes on High Pressure. |
|
4
Done
|
Quick Release, Stir in Coconut Milk and Serve Garnished With Cilantro. |
