Chicken Tikka Masala

INGREDIENTS

• 1 tsp cumin seeds
• 1 tsp coriander seeds
• ½ tsp chilli flakes
• 1 tbsp smoked paprika
• 2 tsp garam masala
• 1 tsp sea salt
• 2 cloves garlic
• 2cm piece ginger
• 2 tbsp vegetable oil
• 2 tbsp tomato paste
• 2 fresh red chillies
• 1 small bunch fresh coriander
• 1 tbsp shredded coconut
• 2 tbsp dry roasted almonds
• 600g chicken thigh fillets, cut into 1/4’s
• 20g butter
• 1 tbsp olive oil
• 1 brown onion, thinly sliced
• 1 red capsicum
• ½ green capsicum
• ¼ cup chicken stock
• 4 cups long grain rice, cooked, to serve
• 1 bunch coriander, to serve

DIRECTIONS

1. Place the cumin, coriander, chilli flakes, paprika, garam masala and salt into a frypan and stir over a low heat until fragrant, approximately 2 minutes.
2. Using a stick mixer, place the garlic, ginger, oil, tomato paste, chilli, coriander, coconut, almonds and spices into the chopper bowl and secure the lid on top. Attach the stick mixer motor and blend until completely combined, approximately 30 seconds.
3. In a bowl, combine the chicken and curry paste and set aside.
4. Select the ‘SAUTE’ setting on the digital control panel and select the ‘START/CANCEL’ button and heat the oil and butter. Add the onion and sauté until golden brown.
5. Add the capsicum, chicken and stock and stir well to combine. Securely place and seal the lid onto the pressure cooker and ensure the pressure release valve is set to the sealed position. Press the ‘START/CANCEL’ button. Select the ‘SOUP/CURRY’ button or 33 minutes on HIGH and then the ‘START/CANCEL’ button and allow to cook until the pressure cooker has switched off. (For Kambrook's manual dial pressure cooker, use setting 4).
6. Release the pressure from the pressure cooker by turning the pressure release valve to the venting position.

Serve with steamed rice and fresh coriander.