Ingredients
1 1/2 pounds skinless (boneless chicken thighs, cubed)
1 1/2 teaspoon kosher salt
1/2 tablespoon ghee (butter or coconut oil for df)
1/2 chopped onion
3 cloves garlic (minced)
1 teaspoon grated ginger root
1 teaspoon ground coriander
1 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon garam masala
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cardamom
14 ounce can diced tomatoes (drained)
2 cups cauliflower florets
1/2 cup frozen peas
1/2 cup full fat canned coconut milk
1/4 cup fresh cilantro leaves (for serving)
Instructions
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 until the vegetables are soft and the spices are fragrant, about 2 to 3 minutes.
Add the tomatoes and use an immersion to blend until smooth (or blend in the blender), add the chicken, remaining 1/2 teaspoon salt and stir, cook high pressure 15 minutes.
Quick release, add the cauliflower and peas and cook 2 minutes on high pressure.
Quick release, stir in coconut milk and serve garnished with cilantro.