Chicken Tikka Masala (Pressure King Pro 6L) | Drew & Cole

Name: Chicken Tikka Masala (Pressure King Pro 6L) | Drew & Cole
Ingredients: Ingredients 2 tbsp olive or cooking oil1 onion, chopped4 garlic cloves, crushed1 tbsp fresh ginger, peeled and grated (or ground ginger)1 tbsp cumin1½ tsp smoked paprika1 handful of coriander leaves, chopped (or 1 tsp dried coriander)1 tsp turmeric½ tsp cayenne pepper2 x 400g cans of chopped tomatoes300g fresh spinach4 tbsp lemon juice4 chicken breasts, diced125ml chicken stock (using ½ a cube)1 x 400g can chickpeas, drained200ml double cream (or coconut milk) Suitable for: Pressure King Pro 6L 20-in-1 Pressure Cooker

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Chicken Tikka Masala (Pressure King Pro 6L) | Drew & Cole

Ingredients

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Ingredients 2 tbsp olive or cooking oil1 onion, chopped4 garlic cloves, crushed1 tbsp fresh ginger, peeled and grated (or ground ginger)1 tbsp cumin1½ tsp smoked paprika1 handful of coriander leaves, chopped (or 1 tsp dried coriander)1 tsp turmeric½ tsp cayenne pepper2 x 400 grams cans of chopped tomatoes300 grams fresh spinach4 tbsp lemon juice4 chicken breasts, diced125 milliliters chicken stock (using ½ a cube)1 x 400 grams can chickpeas, drained200 milliliters double cream (or coconut milk) Suitable for: Pressure King Pro 6L 20-in-1 Pressure Cooker

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Instructions

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Step 1

Select the FRY function and press START, then add the oil and allow to heat. Add the onions, garlic and ginger, and cook for ~3 minutes until the onion begins to soften.

Step 2

Add the cumin, paprika, half the coriander, turmeric, cayenne pepper and stir to combine. Add the chopped tomatoes, spinach, chicken and stock, stirring regularly for ~2 minutes until the spinach begins to wilt, then press CANCEL.

Step 3

Put the lid on and close the pressure valve then select the MEAT function, adjust the time to 10 minutes, then press START.

Step 4

When the program has finished press CANCEL. For this recipe we recommend the SLOW RELEASE method before opening the pressure valve and removing the lid.

Step 5

Before serving stir in the cream, chickpeas and lemon juice until the sauce has thickened.

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