4.0
(42)
Your folders
Your folders
Export 16 ingredients for grocery delivery
Step 1
Heat butter in a pressure cooker over medium-high heat ("sear" setting on an electric pressure cooker) until foaming subsides. Add onions, garlic, and ginger. Cook, stirring frequently, until pale brown, about 5 minutes. Add cumin, paprika, coriander, turmeric, cayenne pepper, and black pepper and cook, stirring frequently, until aromatic, about 30 seconds. Add crushed tomatoes and spinach. Cover and cook, stirring occasionally, until spinach is wilted, about 2 minutes.
Step 2
Add half of cilantro, chicken stock, and chicken pieces. Stir to combine. Seal pressure cooker and heat to high pressure. Once high pressure is reached, cook for 15 minutes.
Step 3
Allow to cool, release pressure, remove lid, add heavy cream, drained chickpeas, 2 tablespoons lemon juice, and simmer, stirring frequently, until sauce is thickened. Stir in remaining lemon juice and season to taste with salt. Serve immediately, garnished with remaining cilantro leaves.
Your folders
seriouseats.com
Your folders
tasteofhome.com
4.3
(3)
20 minutes
Your folders
tasteofhome.com
4.3
(3)
20 minutes
Your folders
pipingpotcurry.com
4.8
(66)
20 minutes
Your folders
seriouseats.com
4.8
(18)
Your folders
seriouseats.com
Your folders
tasteofhome.com
5 minutes
Your folders
jessicainthekitchen.com
5.0
(76)
20 minutes
Your folders
cookfasteatwell.com
5.0
(1)
Your folders
isavea2z.com
4.4
(48)
10 minutes
Your folders
thefeedfeed.com
4.0
(27)
30 minutes
Your folders
budgetbytes.com
4.8
(138)
30 minutes
Your folders
foodnetwork.com
4.2
(67)
20 minutes
Your folders
pipingpotcurry.com
4.9
(30)
20 minutes
Your folders
pipingpotcurry.com
Your folders
cooking.nytimes.com
4.0
(430)
Your folders
budgetbytes.com
4.7
(43)
80 minutes
Your folders
thedinnerbite.com
5.0
(5)
15 minutes
Your folders
pipingpotcurry.com
4.8
(153)
45 minutes