(Total Time: 25MIN| Serves: 4)
1 lb chicken breast, boneless and skinless
1 small onion, finely chopped
½ cup yellow bell peppers, finely chopped
3 tbsp butter
1 cup tomatoes, roughly chopped
½ cup coconut cream
4 garlic cloves, crushed
1 tsp cumin powder
2 tsp coriander powder
1 tsp garam masala
½ tsp turmeric powder
1 tbsp cayenne pepper
1 tsp salt
2 tsp fresh ginger, grated
- Plug in the instant pot and press the ‘’Sauté’’ button. Grease the inner pot with butter and heat up.
- Add onions and peppers. Cook for 3-4 minutes, stirring constantly. Now add garlic and season with all spices. Stir well and continue to cook for another minute.
- Press the ‘’Cancel’’ button and add the chicken and tomatoes. Pour in the stock and seal the lid.Set the steam release handle to the ‘’Sealing’’ position and press the ‘’Poultry’’ button.When done, release the pressure naturally and open the lid.
- Stir in the coconut cream and cool for a while. Divide the mixture between serving bowls and serve.
Per Serving(Calories 299 | Total Fats: 18.8g | Net Carbs: 5.4g | Protein: 25.8g |Fiber: 1.8g?