You will need:
- 1 Tbs oil
- 1.2 kg chicken thigh, cut into chunky pieces
- Salt and pepper
- 2 red onions, finely chopped
- 30g butter
- 5 garlic cloves, crushed
- 6cm ginger, finely grated
- 2 tsp coriander
- 1 Tbs fenugreek seeds
- ½ tsp cardamom
- 1 tsp sweet paprika
- ¼ tsp chilli
- ½ tsp nutmeg
- 1 cup chicken stock
- 2 Tbs tomato paste
- Juice and zest lemon
- 6 - 8 hardboiled eggs, peeled
Let's make it:
Step 1:
Press BROWN on the Pressure Multicooker, add oil, preheat, add chicken in batches, season with sea salt and freshly cracked pepper, cook until golden brown, remove and set aside.
Step 2:
Add onions, and cook stirring for 2 mins, add butter, press START/STOP, press BROWN and sauté onions for about 3 minutes, stirring, add garlic and ginger and sauté for 1 min, add all the spices and sauté for 1 minute. Press START/STOP.
Step 3:
Return chicken and stock and stir. Secure the lid ensuring the steam release value is (closed) position. Press POULTRY and set time for 15 mins, press STOP/START.
Step 4:
Once the Pressure Multicooker has finished cooking, allow the unit to have a natural pressure release time of 5 mins. Remove lid, add tomato paste and lemon juice and zest, add eggs and gently combine.
Optional:
serve with roti bread or rice and garnish with fresh coriander leaves
To Boil Eggs
Step 1:
Place 1 cup water in the cooking pot, with the steaming rack, add 6-8 eggs on top of the rack.
Step 2:
Secure the lid, ensure the steam release valve is in the seal (closed) position, press STEAM adjust time to 5 minutes and press START/STOP.
Step 3:
Once the unit has finished cooking, allow the unit to have a natural pressure release time of 2 minutes.
Step 4:
Carefully collect eggs with tongs, and run them under cold water; once cooled peel the shells off and serve.
