Butter Chicken and Vegetable Curry with the Pressure Pro

Ingredients:

4 skinless chicken rhigh fillets (chopped into bite-sized pieces)

1 cup of chopped onion

2-3 cups of frozen vegetables (carrots, beans, peas and mixed chopped vegetables used here)

1/2 cup of red lentils (washed and drained)

1 jar of Butter Chicken cook-in sauce

Method:

Place all ingredients in the Pressure Pro and mix thoroughly with a stirring spoon. Wash out sauce jar with around two cups of water to provide some extra liquid (as the mixture thickens quickly on cooking). Put on lid and secure. Cook on chicken and meat setting (25 minutes).

This makes a lovely fragrant curry which is filling and nutritious.