03 Apr Garam Masala Chicken and Veggies
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| Prep Time | 20 minutes |
| Cook Time | 15 minutes |
| Servings |
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Ingredients
- 2 large carrots
- 1 bell pepper (red, orange, or yellow)
- 2 boneless skinless chicken breasts
- 4 cups fresh spinach
- 2 Tbsp olive oil
- 3/4 tsp Himalayan salt
- 1/2 tsp garam masala
- 1/2 tsp turmeric
- 1/4 tsp ground coriander
- 1/2 cup fresh mint
Ingredients
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Instructions
- Peel and chop the carrots into ¼ - ½ inch thick rounds. Place them in the cooking pot.
- Cut the bell pepper into ½ inch pieces and place in the cooking pot.
- Cut the chicken breasts into 1 inch cubes and place in the cooking pot on top of the carrots and bell peppers.
- Chop the spinach, and set it aside.
- Drizzle the olive oil over the chicken. Sprinkle in the salt, garam masala, turmeric, and coriander.
- Add the spinach to the cooking pot.
- Place the cooking pot in the multi-cooker and close the pressure cooking lid with the pressure valve closed.
- Set the multi-cooker to poultry and cook on normal for 15 minutes.
- Dice the mint. Add it to the cooking pot after it has depressurized. Stir.
Recipe Notes
Notes:
This recipe was developed in a 6 quart Cosori Multi-Cooker.