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

1. Sauté onions, salt in oil until lightly golden; deglaze with a tablespoon or two of water, if necessary
2. Add tomatoes, serrano, ginger, garlic; sauté for a few minutes
3. Add chicken; sauté until color changes and chicken is no longer pink on the outside, about 5 minutes
4. Add all the spices except coriander seeds; sauté for 2 minutes
5. Add water

Pressure: High
Time: 7 minutes
Release: natural for 5 minutes

6. 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.