Ingredients:
1.5 to 2 Pounds Diced Chicken Breasts
1/2 Cup Crushed Tomatoes
1 Small Shallot Chopped
1/2 Tsp Minced Garlic
1 Tsp Ground Ginger
1 1/4 Tsp Garam Masala
1/2 Tsp Brown Sugar
1/2 Tsp Salt
1/4 Tsp Cumin
1/8 Tsp Ground Coriander
2 Tbsp Plain Greek Yogurt
2 Tbsp Chopped Cilantro
1 Can Light Coconut Milk
2 Tsp Cornstarch
Instructions:
1.Fully set your Instant Pot or Pressure Cooker up on the counter.
2.Turn your pot on Sauté and add the spices, shallot, and garlic for 3-5 minutes.
3.Add the tomato yogurt, chicken, and cilantro to the pot and sauce the chicken for a few minutes until it has started to brown.
4.Put the lid on the pot and Pressure Cook for 8 minutes.
5.Release the pressure and add coconut milk and cornstarch.
6.Stir everything together, make sure you scrap the seasoning off the bottom of the pot and mix it well.
7.Turn the Pot to Sauté again and simmer the sauce until it thickens, about 10 minutes.
Notes:
Servings: 3
I used Nonfat Greek Yogurt and Canned Tomatoes.
Recommend serving with vegetables and/or rice.
WW Plans:
Green: 9, Blue: 4, Purple: 4 for 1 Serving
