900gchicken thighs, boneless and skinless, diced into 2 . 5 cm chunks
1 (440 g) tin diced tomatoes
350ggreen beans, in 3 cm pieces, parboiled(or microwaved with a little water for 2 mins)
1tablespoonfresh coriander, chopped(optional)
Serving Size: 1 (339) g
Servings Per Recipe:6
Calories from Fat 254 g60 %
Total Fat 28.2 g43 %
Saturated Fat 7.2 g35 %
Cholesterol 126 mg 42 %
Sodium 140.2 mg 5 %
Total Carbohydrate14.3 g 4 %
Dietary Fiber 4.2 g16 %
Sugars 5.9 g23 %
Protein 28.8 g 57 %
Press BROWN/SAUTE, set the temperature to HIGH, add oil and then press START/STOP. When ready, and add the garlic, green chilies and ginger. Mix them for a minute in hot oil then add the chopped onions. Cook, stirring occasionally, until the onions begin to soften, 5 to 8 minutes.
Once the onions have turned a golden colour, add the garam masala, turmeric, chili, cumin, and coriander powders. Stir and cook for about a minute.
Add the chicken and stir to coat the pieces for about a minute.
Add the chopped tomatoes. Stir, bring to the boil and then press START/STOP to turn off the sauté function.
Secure the lid. Press PRESSURE COOKER, set pressure to HIGH and adjust the time to 9 minutes. Make sure the STEAM RELEASE VALVE is in the "SEAL" (closed position). Press START/STOP.
Once cooking is complete and the pressure is released (either manually or automatically), open the lid add the beans and turn back on to the BROWN/SAUTE setting to boil off some of the liquid for a thicker sauce.
Stir in the lemon juice to add a little zing and garnish with coriander (if using) to serve, with basmati rice and/or roti/naan.