Chicken Curry with coconut milk (gina skinny recipe)

INGREDIENTS:

• 1/2 tbsp olive oil
• 1/2 tsp roasted cumin
• 1-1/2 tsp garam masala
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• 2 tsp curry powder
• 1/2 onion, minced
• 5 cloves garlic, minced
• 1 large tomato, chopped
• 2 tbsp fresh cilantro, chopped
• 1/2 cup light coconut milk
• 2/3 cup water
• 8 oz (1 large potato), peeled and diced small
• 6 skinless chicken thighs
• kosher salt to taste

DIRECTIONS:

1. Heat oil in a large deep skillet, over medium heat.
2. Add onion and garlic and sauté 1 minute. Add cumin, masala
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   and curry powder and mix well, cooking 1 minute.
3. Place chicken in the pan and season with 1 teaspoon salt.
4. Add tomatoes, cilantro, coconut milk and water.
5. Stir all ingredients and cover pan, simmer on medium-low until chicken is cooked through, about 30 minutes.
6. Add potatoes, 1/2 teaspoon salt and simmer, covered an additional 10 minutes, or until the potatoes are tender.

Pressure Cooker Directions: Reduce water to 1/2 cup and cook the chicken after step 4 on high pressure for 15 minutes, quick release then add potatoes, high pressure 5 minutes. Let it release naturally.

Read more at http://www.skinnytaste.com/chicken-curry-with-coconut-milk-43-pts/#gM6aBJLw4FBorQKh.99