Serves 6
Ingredients
1 teaspoon ground ginger
1 1/2 tablespoons Garam Masala spice mix
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1 teaspoon salt
4 tablespoon unsalted butter, divided
1 large onion, sliced
3 cloves garlic
3 tablespoon all-purpose flour
1 cup Organic Smart Chicken Pho Bone Broth
3 oz Tomato paste, (half a small can)
1 14.5 oz can tomato puree or crushed tomatoes
3 carrots, grated
1 package Smart Chicken boneless skinless breasts (2)
8 oz plain yogurt, Greek or other
Scallions, parsley, or cilantro, for garnish
Directions
Measure all the spices (first 5 ingredients) into a small bowl and set aside. Using the brown/sauté function of the pressure cooker, melt 2 tablespoons of butter. Add the onions and stir until they begin to soften. Add the garlic and continue to stir for 30 seconds. Add the remaining 2 tablespoons of butter. When it has melted, add the spice mixture and stir constantly for 30 seconds until the spices are fragrant, being careful not to scorch them. If the butter has all been absorbed by the spices, add an additional 1 to 2 tablespoons of butter or oil. Add the flour and stir for an additional minute.
Add the Pho bone broth, tomato paste and tomato sauce. Stir to incorporate any lumps of flour. Stir in the grated carrots. Nestle the chicken in the liquid. Close the lid and cook on the chicken setting for 12 minutes or until the chicken is cooked to 165°F.
Release the steam and pressure according to the manufacturer instructions, remove the cooked chicken to a plate and dice the meat. Add the yogurt to the sauce and mix thoroughly. If you prefer a smooth sauce, at this point you can purée the sauce with a stick blender. Add salt and pepper to taste. Add the diced chicken back to the sauce. Serve over steamed rice and garnish with scallions, parsley, or cilantro.