Multi-Cooker Chicken Bhuna

Submitted by Baz231

"My favourite Indian dish converted for the Crock Pot Express Multi-cooker"

 

• Ready In: 30mins
• Ingredients: 15
• Serves: 6

ingredients

• 2 tablespoons oil
• 4 garlic cloves, peeled and chopped
• 1 green chili, chopped
• 2 tablespoons ginger, chopped
• 2 onions, diced
• 1 teaspoon garam masala
• 1 teaspoon turmeric powder
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 900 g chicken thighs, boneless and skinless, diced into 2 . 5 cm chunks
• 1 (440 g) tin diced tomatoes
• 350 g green beans, in 3 cm pieces, parboiled (or microwaved with a little water for 2 mins)
• 1 teaspoon lemon juice
• 1 tablespoon fresh coriander, chopped (optional)

directions

1. 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.
2. 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.
3. Add the chicken and stir to coat the pieces for about a minute.
4. Add the chopped tomatoes. Stir, bring to the boil and then press START/STOP to turn off the sauté function.
5. 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.
6. 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.
7. 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.