Groundhogs Day. Another 6 weeks of winter, eh? I mean, I expected nothing different. We got our first real snow this past weekend and I admit, it’s pretty. Down came 6 inches or so, but my parents for 10-12 inches over in Chicago! The seasons make me appreciate the seasons all the more.
On Friday, I was working from home for the day. I shut down a bit early after several early morning meetings over the course of the week, got in a workout, and was bumming around all sweaty, working on a puzzle. I’m so lame I know.
I started getting texts from my friend who recently moved to Florida, and we were texting back and forth, him rubbing it in how warm it is in down south. A few minutes later, there’s a knock at my door. An aggressive knock. I went to answer and…it was MY FRIEND WHO NOW LIVES IN FLORIDA. I was shocked to see him! Actually, we’re going down to see him in 2 weeks and yep, it was such a nice surprise! We got to hangout for a bit and he came to play hockey with our crew on Sunday. J
Also on Sunday, our anxiously awaited podcast episode on SEX was released. Yep, we went there. Great feedback so far. My in-laws have listened, my mom has listened, my hockey teammates have listened, and sorority sisters from my college days have listened. We kept it as clean as can be, but the subject matter is still…spicy.
On that episode, as started with our usual catch up and random tidbits. At that point, I share the results of a recent poll I had on Instagram – whether “tikka” is pronounced “tee-ka” or “tick-ah”. Gina, my co-host, was just sure I was wrong!
And, I was wrong. It’s “tee-ka”. That saaaaaaaaaaaid, nothing has changed other than my pronunciation of ‘tikka’. I love, love, love this dish and it’s one that my whole family enjoys. The fact that it’s made in the Instant Pot is a huge perk. A keeper recipe, no doubt. Enjoy!
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tsp salt, divided
- 1 Tbsp unsalted butter
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 Tbsp minced fresh ginger or ginger paste
- 1 Tbsp garam masala
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp turmeric
- 1/4 tsp cayenne
- 1 (8 oz) can tomato sauce
- 1 (14 oz) can light coconut milk
- 1 cup frozen peas
- 1/2 cup whole milk plain Greek yogurt
- Season diced chicken with half the salt; set aside.
- Add the butter Instant Pot set to HIGH sauté. Once hot, add the onion, garlic, ginger, garam masala, chili powder, cumin, turmeric, and cayenne. Cook, stirring often, until the onion is soft and the spices are fragrant, about 5 minutes.
- Add the chicken and stir to coat in the spices; cook about 4 minutes. Add the tomato sauce and remaining 1/2 teaspoon salt; stir to combine.
- Cover and switch to pressure cook on HIGH for 8 minutes. Perform a quick release and remove the lid.
- Turn HIGH sauté mode back on; add the coconut milk. Bring the mixture to a simmer, stirring occasionally, and let it continue to simmer until the sauce thickens slightly, about 10 to 15 minutes. Stir in the peas in the last minute of cooking.
- Allow to cool for a few minutes; stir in the Greek yogurt. Serve hot with rice or naan, if desired.
Recipe from Well Plated
Nutrition Information:Yield: 6 Serving Size: ~1 cup
Amount Per Serving: Calories: 267Total Fat: 10.2gCholesterol: 80mgSodium: 940mgCarbohydrates: 14.3gFiber: 3.0gSugar: 7.0gProtein: 32.8g
Loving the Instant Pot? Try one of these favorite recipes!
- Insanely Easy Instant Pot Taco Pasta
- Mac and Cheese with Ham and Peas
- Instant Pot Broccoli Cheddar Soup
- Instant Pot Honey Mustard Chicken
- Instant Pot BBQ Pulled Pork
- Instant Pot Ranch Chicken Pasta
- Instant Pot Spaghetti with Meat Sauce