Chicken Masala from The Everything Pressure Cooker Cookbook
2 Tb vegetable oil
1 stalk celery, finely diced
1 med sweet onion, peeled and diced
1 lg carrot, peeled and grated
1 1/2 Tb garam masala
1 cl garlic, peeled and minced
1/3 C flour
1/2 C chicken broth
1 14.5 oz can diced tomatoes, drained*
1 C coconut milk
1 pound boneless, kinless chicekn breasts, diced
1 C frozen peas, thawed
salt and pepper
Add oil to pressure cooker and bring to medium heat.
Add celery, saute for 1 minute. Add onion for another 3 minutes. Next carrot, garam masala, and garlic and saute for 1 minute.
Stir in flour, then whisk in broth. Stir in tomatoes, coconut milk, and chicken.
Lock lid into place and bring to low pressure. Maintain pressure for 10 minutes. Remove from heat and allow pressure to release naturally.
Remove lid and stir. If sauce is too thick, loosen it by stirring in broth or milk a tablespoon at a time.
Return to medium heat. Stir in peas and cook until heated through. Taste for seasoning and add salt and pepper as needed.
* Make this tomato free by omitting broth and tomatoes and substituting undiluted can of condensed cream of chicken soup. Serve over cooked rice with Indian flatbread and a cucumber salad.