Garnish with the cilantro leaves (roughly chop before adding) and serve with the mint yogurt on the side. Divide the cooked rice between your dishes. Cook, stirring frequently, 1 to 2 minutes, or until the spinach is wilted. Mix all the spices together in a small bowl Use kitchen shears to cut chicken into cubes Place all the ingredients (except the cilantro and tapioca starch) in the Instant Pot and use manual mode Hit Pressure Cook button (high pressure) and set the time to 15 minutes. Add the spinach to the pan of chicken and sauce season with 1/2 tsp salt and 1/2 tsp pepper.Reduce the heat and let simmer, 12 to 15 minutes, or until the chicken is cooked through and the sauce has thickened. Add the tomato sauce and coconut milk (shaking the can just before opening) season with 1 tsp salt and 1 tsp pepper and stir until thoroughly combined. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. ![]()
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