This creamy and mild Indian curry is guaranteed to become a family favorite.
The tomato-and-cream-based sauce is spiced with ginger, coriander, turmeric, and smoked paprika.
Rice is a must, but no one will be mad at a little naan on the side.
Photo:Greg Dupree, Prop Stylist: Julia Bayless , Food Stylist: Emily Nabors Hall
This recipe was developed by Melissa Gray.
Ingredients
2Tbsp.unsalted butter
28-to-9-oz.boneless, skinless chicken breasts, cut into 1/2-in.
pieces
1largeyellow onion, chopped (about 2 cups)
2tsp.grated fresh ginger (from a 2-in.
Select high temperature setting and preheat for 3 to 5 minutes.
Cook, stirring occasionally, until chicken is light golden brown and onion is softened, about 5 minutes.
Lock lid in place.
Turn steam-release handle to sealing position.
Select manual/pressure cook setting.
Select high pressure and cook for 5 minutes.
Cook rice:
Meanwhile, cook rice according to package directions.
Stir in peas and let sit for 1 minute.
Serve with rice and garnish with cilantro.
Defrost overnight in the refrigerator, in the microwave, or on the stove-top.
2,000 calories a day is used for general nutrition advice.
