INGREDIENTS
Instant Pot
1
Chicken Breast (boneless chopped into medium chunks)
1
Large Onion (peeled and diced)
200 milliliters
Chicken Stock
150 g
Greek Yoghurt
50 g
Ground Almond
1 tsp
Garlic Puree
2 tsp
Ginger Puree
4 tsp
Chicken Korma Paste
1 tbsp
Olive Oil
1
Lime (rind and juice)
1 tsp
Tomato Puree
1 tsp
Mixed Spice
1 tbsp
Coriander
Salt & Pepper