Chicken Tikka Masala (PKP 4.8L & 5.7L)
This classic curry is perfect for those Saturday nights in front of the TV and will give your local takeaway a run for its money.
Serve sprinkled with chopped coriander with rice and naan bread on the side.
2 tbsp olive or cooking oil
1 onion, chopped
4 garlic cloves, crushed
1 tbsp fresh ginger, peeled and grated (or ground ginger)
1 tbsp cumin
1½ tsp smoked paprika
1 handful of coriander leaves, chopped (or 1 tsp dried coriander)
1 tsp turmeric
½ tsp cayenne pepper
2 x 400g cans of chopped tomatoes
300g fresh spinach
4 tbsp lemon juice
4 chicken breasts, diced
125ml chicken stock (using ½ a cube)
1 x 400g can chickpeas, drained
200ml double cream (or coconut milk)
Select the SAUTE function, add the oil and allow to heat. Add the onions, garlic and ginger, and cook for about 3 minutes until the onion begins to soften.
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 about 2 minutes until the spinach begins to wilt, then press CANCEL.
Put the lid on and close the pressure valve then select the CHILLI/CURRY function and adjust the time to 10 minutes.
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.
Before serving stir in the cream, chickpeas and lemon juice until the sauce has thickened. Use the SAUTE function if you need to reduce the sauce.
Sprinkle over a little fresh coriander if using and serve with rice and a naan bread.