CAPE HERB & INSTANT POT BUTTER CHICKEN COLLAB

- METHOD -

FOR THE CURRY ~ In a bowl combine the chicken pieces with all the marinade ingredients. Mix well and let rest in the refrigerator for 30 - 60 minutes. Press the sauté function on the instant pot and add the butter, onion and Cape Herb & Spice Butter Chicken Exotic Spice and sauté for 4 min. Then add the marinated chicken and the tomato paste and stir through. Finally, add the tomato purée and mix well. 

Close the Instant Pot lid and select the poultry preset function, setting it for 5 minutes. Allow the Instant Pot to release naturally, after which, remove the lid, add the cream and mix well.

FOR THE RICE ~ Rinse the rice in a sieve under cold water until the water runs clear then add the wet rice to the instant pot along with 1 cup of water. Select the rice preset and cook for 12 minutes. Once ready, manually release the Instant Pot and set rice aside until serving.

Serve the curry over steamy rice, topped with toasted cashew nuts and fresh coriander leaves.

*Keep an eye out for our CAPE HERB & INSTANT POT BUTTER CHICKEN COLLAB video on YouTube: https://www.youtube.com/watch?v=mIQzzNO0HFM

Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram | http://thesecretlifeofbee.co.za/