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2120

Prep: 5 minutes
Cook: 15 minutes
Serves: 5

Chicken Tikka Masala

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.

Ingredients

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)

Suitable for: Pressure King Pro 5L 12-in-1 Pressure Cooker

The Method

Select the BROWNING function, add the oil and allow to heat. Add the onions, garlic and ginger, and cook for ~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 ~2 minutes until the spinach begins to wilt, then press CANCEL.

Put the lid on and close the pressure valve then select the MEAT 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.

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