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 6L 20-in-1 Pressure Cooker
The Method
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.
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, adjust the time to 10 minutes, then press START.
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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