Chicken Curry –

Ingredients

• 1kg Boneless diced chicken
• 1 tbsp Plain yoghurt
• 4 tbsp Garam masala
• 1 tbsp Oil
• 3 Green chillies
• 1 tbsp Ginger and garlic paste
• 1 tsp Turmeric
• 200g Tinned tomatoes
• 2 Onions (chopped)
• 1 litre Hot water
• To taste Salt
• To garnish Coriander
• 35oz Boneless diced chicken
• 1 tbsp Turmeric
• 7oz Tinned tomatoes
• 35oz Hot water
• Step 2 Select SEAR/SAUTÉ and set to MD. Select START/STOP to begin
• Step 3 Add the oil to the pot. When the oil begins to sizzle, add the onions and chillies. Stir until the onions are soft
• Step 4 Add the chicken and fry until the chicken pieces start to become opaque
• Step 5 Add the tinned tomatoes, remaining 2 tablespoons of garam masala, the turmeric, salt, and remaining ginger garlic paste and stir
• Step 6 Add the hot water and stir until thoroughly mixed
• Step 7 Assemble the pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 10 minutes and select START/STOP to begin
• Step 9 Serve with coriander to garnish