Chicken Curry with Rice

1 lb boneless, skinless chicken thighs
Ground cumin
Hot paprika
Use enough of the two spices to cover the chicken
1 cup white rice
1.5 cups water

OR
The cheater version: Jar of Patak’s Tikka Masala or Korma sauce (Safeway version is also pretty good)

1. Throw it all in the pot
2. Set to manual for 12 minutes
3. Quick release
4. Serve with fresh tomatoes on top

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