Ingredients
2 tbsp olive oil
1 onion, finely chopped
4 garlic cloves, crushed and chopped
1 tbsp fresh ginger, peeled and grated
1 tbsp cumin
1 tsp coriander seeds
1½ tsp chilli powder (more or less to taste)
1 tsp turmeric
2 x 400g cans of chopped tomatoes
300g fresh spinach (optional)
4 tbsp lemon juice
4 chicken breasts, diced
125ml chicken stock
1 x 400g can chickpeas, drained
200ml double cream
4 tbsp fresh coriander (to serve)
Suitable for: CleverChef Pro 4.8LCleverChef Pro 5.7L
The Method
Select the SAUTE function, scroll down to CHICKEN BREAST, press START, add the oil and allow 2 mins for this to heat up. 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. You want a nice paste to form.
Add the chopped tomatoes, spinach (if using), chicken, chickpeas and stock, stirring regularly for ~2 minutes until the spinach begins to wilt, then press BACK.
Put the lid on and close the pressure valve then select PRESSURE COOK, scroll down to CURRY CHICKEN and press START.
When the program has finished, we recommend the SLOW RELEASE method before opening the pressure valve and removing the lid.
Before serving stir in the cream and lemon juice until the sauce has thickened.
Serve with rice, topped with chopped fresh coriander.
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