Garam Masala Chicken and Veggies
Course
Main Dish
Diet
Anti-candida
,
Dairy Free
,
Eggless
,
Gluten Free
,
Lactose Free
,
Low FODMAP
,
Nut Free
,
Paleo
,
Rice Free
,
Soy Free
,
Sugar Free
Cook Method
Quick Cook Pot
Prep and Cook Time
45 Minutes Total
,
Quick Cook
,
Quick Prep
Protein Source
Chicken
,
Poultry
Servings
Prep Time
4
20
minutes
Cook Time
15
minutes
Servings
Prep Time
4
20
minutes
Cook Time
15
minutes
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
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.