Ingredients
1½lbschicken thighs,skinless, boneless, cubed
1½tspkosher salt
½tbspcoconut oil,or ghee
½onion,chopped
3clovesgarlic,minced
1tspginger root,grated
1tspground coriander
1tspcumin
½tspturmeric
½tspgaram masala
¼tspcayenne pepper
¼tspground cardamom
14ozdiced tomatoes,(1 can), drained
2cupscauliflower florets
½cupfrozen peas
½cupfull fat canned coconut milk
¼cupfresh cilantro leaves,for serving
Preparation
Season chicken with 1 teaspoon salt.
Press saute button and melt the butter, add onion, garlic, ginger and 6 spices (from coriander to cardamom) and saute for about 2 to 3 minutes until the vegetables are soft and the spices are fragrant.
Add the tomatoes and use an immersion blender to blend until smooth (or blend in the blender). Add the chicken, remaining salt and stir. Cook on high pressure for 15 minutes.
Quick release, add the cauliflower and peas and cook for 2 minutes on high pressure.
Quick release, stir in coconut milk and serve garnished with cilantro.
