A Perfect Pantry

INGREDIENTS

• 3 tbsp vegetable oil
• 1 brown onion, diced
• 3 cloves garlic
• 4cm piece ginger, grated
• 2 green chilies, deseeded and chopped
• 500g chicken thigh fillet, diced
• 1 tsp turmeric
• 1 tsp cumin, ground
• 1 tsp garam masala
• 1 tsp coriander, ground
• 1 tsp saffron powder
• 1 cup Basmati rice
• ½ cup tomato puree
• 2 cups stock or water
• 500gm snow peas, lightly blanched
• 200ml natural yoghurt
• ¼ bunch mint
• Salt and pepper to taste

 

DIRECTIONS

• Using your Pressure Express Digital Pressure Cooker, select the ‘SAUTÉ’ setting then press the ‘START/CANCEL’ button to commence cooking process. Add vegetable oil in the bowl , allow to heat up.
• Once hot, add the onions and sauté for 3 minutes. Add garlic, ginger and chilies  and sauté for another 5 minutes. Add chicken and cook for a further 3 minutes.
• Add spices and toast lightly for 1 minute, add rice, tomato and stock and stir until fully combined.
• Securely place and seal the lid onto the pressure cooker. Select the  ‘WHITE RICE’ setting and press ‘START/CANCEL’ button. Allow to cook. (Select the ‘WHITE RICE’ setting manual Kambrook Pressure Cooker). 
• Allow to cook until pre-set cooking display time is complete.
• In the meantime, combine mint with 2 tablespoons  yoghurt in a small bowl, add salt and pepper to taste. Set yoghurt sauce aside.
• Release the pressure from the pressure cooker by turning the pressure release valve to the right.
• Serve chicken on a bed of cooked snow peas. Coat with the mint yogurt sauce and garnish with fresh sprigs of mint.

 

TIP: This dish can be made in a larger batch and frozen down for consuming at a later date.

TIP: If using a slow cooker, follow the first 2 steps, once you add the stock and spices, turn slow cooker onto high and cook for 6  hours, Then follow steps 3 onwards. 

This recipe was developed using a Kambrook Appliance.

APPLIANCES

• Kambrook Pressure Express Pressure Cooker
• Pressure Express Digital Pressure Cooker