Chicken kka masala
1. Combine chicken, tomatoes, onion and paste in the inner pot.
2. Seal lid, cook on SLOW COOK HIGH TEMP for 4 hours. Press START.
3. Season to taste.
4. Serve drizzled with cream, topped with coriander.
1kg skinless chicken thigh cutlets
800g canned diced tomatoes
2 large brown onions, sliced thinly
⅔ cup kka masala paste
¼ cup pouring cream
1 cup loosely packed fresh coriander leaves
INGREDIENTS
SERVES 6
Set the valve to "Seal" posion.
4 hrs 15 mins
Pre+Cooking me
40 Chicken
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