(Total Time: 45 MIN| Serves: 4)
Ingredients:
For curry:
1 lb chicken fillets, chopped into bite-sized pieces
2 medium-sized tomatoes, finely chopped
1 medium-sized onion, finely chopped
1 small green chili pepper, chopped
6 garlic cloves, finely chopped
1 tbsp lemon juice
5 tbsp olive oil
Spices:
1 tsp fresh ginger, freshly grated
1 tsp coriander, ground
½ tsp cayenne pepper, ground
½ tsp garam masala
¼ tsp turmeric powder
1 tsp salt
Directions:
Rinse the fillets under cold running water and pat dry with a kitchen paper. Cut into bite-sized pieces and set aside.
Plug in the instant pot and grease the inner pot with olive oil. Press the ‘’Sauté button and add onions, green chili, garlic, coriander, cayenne pepper, garam masala, turmeric, and salt.
Stir-fry for 3-4 minutes and add chicken. Give it a good stir and continue to cook for another 5 minutes.
Add tomatoes and ginger. Pour in 2 cups of water and securely lock the lid. Set the steam release handle and press the ‘’Manual’’ button. Set the timer for 8 minutes on high pressure.
When you hear the cooker’s end signal, perform a quick pressure release and open the lid.
Transfer the curry to serving bowls and drizzle with lemon juice. Garnish with fresh parsley.
Per Serving(Calories 396| Total Fats 26.1g | Net Carbs: 5.1g | Protein: 34g |Fiber: 1.5g)
