Be inspired by this hearty chicken recipe by Kambrook's home economist Cassandra Heneghan
Place the stainless steel pressure cooking bowl into the pressure cooker housing and switch the control dial to ‘SAUTE’
In a bowl, coat the chicken in the lemon juice and yoghurt.
Using a food processor, process the ginger, shallots, garlic, spices, almonds and olive oil until it has formed a smooth paste. Spoon paste into the pressure cooking bowl and allow to sauté until fragrant and bubbling.
Stir through tomatoes, stock, sugar and chicken and securely place and seal the lid onto the pressure cooker. Switch the control dial to setting 3 and allow to cook.
Release the pressure from the pressure cooker by turning the pressure valve to the left. Stir through the cream and serve over rice with fresh coriander.
Nutritional analysis per serving (10 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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