2Tbspchipotle chiles in adobo sauce*chopped (optional ingredient))
1can14 oz. diced tomatoes, with juice no salt addeddo not drain
1 cupwater
2lbs.boneless skinless chicken breasts (about 3 large breasts, cut into 4 equal portions each)
1cupsour cream reduced fat
Instructions
Set the sauté function on high, heat the coconut oil for about one minute.
Add the onions, stirring occasionally, for about four minutes until the onions are softened and translucent.
Add the ginger, garlic, turmeric, smoked paprika, cayenne, garam masala and tomato paste; stirring constantly for about one minute until fragrant.
Add and stir in the chopped adobo sauce chipotles, water, tomatoes with juice (undrained) and quartered chicken breast. Secure the lid and cook on high pressure for four (4) minutes.
When cooking phase is over, let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
Remove the lid. If the sauce is watery, use the sauté function on high to simmer until the sauce is reduced to the desired consistency. Or add cornstarch to thicken and keep volume of sauce.
Stir in the sour cream. Serve chicken and sauce on a bed of rice of your choice or naan bread.