Prep Time 30 minutes

Cook Time 17 minutes

Servings 8 servings

 

Ingredients

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To cook the chicken:

• 2 Tablespoons ghee

• 3 lbs boneless skinless chicken thighs

• 1 1/2 tsp. garam masala

• 2 tsp each whole coriander and whole cumin seed, smashed with mortar and pestle until fragrant and broken up. 

• 1 tsp. salt and pepper

 

For the sauce:

• 1 cup tomato sauce or puree, I use  Muir Glen Fire Roasted Marinara

• 1 large yellow or white onion, diced

• 5 cloves garlic minced

• 2 Tbsp. fresh ginger, peeled and minced

• 2 Tbsp fresh turmeric, peeled and minced

• 1 Tablespoon garam masala

• 1 teaspoon salt

• 1/4 teaspoon red pepper flakes

• 1 large head cauliflower cut into florets

• 1 package frozen organic peas

• 1 can full fat coconut milk

 

For serving:

• basmati rice OR cauliflower rice

• 1 bunch cilantro, chopped

1. Pressure cooker saute mode: Select the saute mode on the pressure cooker . Melt ghee and add spices-garam masala, cumin,  coriander and garam masala. Sauce’ until browned on each side (approx 5 min per side) 

2. Pressure cooker high pressure mode: Add all of the sauce ingredients except the cauliflower, peas and coconut  to the pressure cooker over the chicken, and stir. Secure and seal the lid. Select the manual mode to cook for 15 minutes at high pressure. Use the quick steam release handle to release pressure.

3. Remove lid and add coconut cream, cauliflower and peas

4. Replace lid and pressure cook for 1 minute

5. Use quick steam release and serve over rice.

6. Serving: Serve with soaked, basmati rice. Sprinkle with cilantro.