Ingredients: |
Ingredients: 2 lbs. boneless skinless chicken breast
1 sm. onion, chopped
½ yellow bell pepper, chop
2 Tbsp. butter
1 tsp. cumin
1 tsp. coriander
2 tsp. garam masala*
1 tsp. turmeric
¼ tsp. cayenne pepper
1½ tsp. sea salt
15-oz. can diced tomatoes
½ c. full fat coconut milk
3 cloves garlic, minced
1 tsp. grated fresh ginger
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Directions: |
Directions:INSTANT POT: Set your Instant Pot to sauté. Add butter, onion, and yellow peppers and cook for 3-4 minutes until veggies start to soften. Add garlic, ginger, spices and salt and cook for an additional 1-2 minutes. Add tomatoes and coconut milk and stir well to combine. Place chicken on top of mixture. Close the lid and set to Poultry (or Manual setting for 15 minutes). When cycle is complete, remove chicken and shred. Using any type of blender, puree the sauce. Add the chicken back to the sauce and adjust seasoning to taste. Serves 6.
SLOW COOKER INSTRUCTIONS:
Combine onion, yellow pepper, spices, salt, tomatoes, and coconut milk in a slow cooker. Place chicken on top. Cook on High 3-4 hours or Low for 6-8 hours. Remove chicken and shred. Puree sauce using an immersion hand blender and return chicken to the slow cooker.
*Garam masala is a spice blend widely used in Indian cuisine, from curries and lentil dishes to soups. Whole spices of cinnamon, mace, peppercorns, coriander seeds, cumin seeds, and cardamon pods are toasted in a pan to release their aromatic flavors, then ground to a powder pods are toasted in a pan to release their aromatic flavors, then ground to a powder |
This recipe for CHICKEN TIKI MASALA -- (Using Instant Pot or Slow Cooker) is from