Credits
Recipe adapted from Tea for Turmeric.
Ingredients
Amount | Ingredients |
---|---|
1½ lb | chicken breast, raw, cubed |
50g | oil |
160g | onion, chopped |
1½ tsp | salt |
150g | tomatoes, chopped |
1 | serrano pepper, slit |
1 T | garlic, minced |
1½ tsp | ginger, minced |
6 | black peppercorns, whole |
3 | cloves |
1 tsp | cumin seeds |
½ tsp | cayenne pepper |
½ tsp | turmeric |
¼ tsp | coriander powder |
¼ tsp | cumin powder |
1½ cup | water |
½ tsp | coriander seeds |
½ cup | cilantro, chopped |
Process
- Sauté onions, salt in oil until lightly golden; deglaze with a tablespoon or two of water, if necessary
- Add tomatoes, serrano, ginger, garlic; sauté for a few minutes
- Add chicken; sauté until color changes and chicken is no longer pink on the outside, about 5 minutes
- Add all the spices except coriander seeds; sauté for 2 minutes
- Add water
Pressure: High Time: 7 minutes Release: natural for 5 minutes
- Taste for salt, add coriander seeds, chopped fresh cilantro; serve
Nutrition
Total Recipe: 1,330 calories
Per 100g: 119 calories
Notes
- After making the masala base (just before adding the chicken), you can stick blend the mixture to make a smooth consistency.
- In lieu of the above, you can also chop up the onions and tomatoes in a food processor before they go in the pot. I don’t bother with either of these.
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