Succulent Instant Pot curry chicken simmered in tomato-coconut sauce, offers a richly aromatic and creamy meal served over basmati rice.
45 minutes, Serves 4-6
| 3-4 | Ripe tomatoes, or one 28-oz can peeled whole tomatoes |
| 3 Tbsp | Ghee or olive oil |
| 3 Tbsp | Coconut oil |
| 2 cups | Finely chopped onions |
| 6 | Garlic cloves |
| 2 Tbsp | Fresh ginger |
| ¼ tsp | Cumin seeds |
| 1 tsp | Ground cinnamon |
| 8 | Cardamom pods, crushed |
| 2 tsp | Ground coriander |
| ¼ Tbsp | Kosher salt |
| ¼ tsp | Ground turmeric |
| ½ tsp | Crushed red pepper flakes |
| ½ tsp | Black pepper |
| 2 ½ lbs | Boneless skinless chicken thighs |
| 1-2 tsp | Garam masala or red curry paste |
| ¾ cup | Canned unsweetened coconut milk |
| 2-3 cups | Cooked basmati or jasmine rice |
| 3 Tbsp | Finely chopped fresh cilantro for serving (optional) |
| 1. Cut the tomatoes in half to make grating easier (also see note for canned tomato substitution) |
| 2. Grate the 3-4 ripe tomatoes over a bowl, cut sides down, until the tomato pulp falls into the bowl. Discard the skins. Measure out 2 cups of tomato purée |
| 3. Using the sauté function, heat the 3 Tbsp of ghee or olive oil and the 3 Tbsp of coconut oil in the pressure cooker |
| 4. Stir in the 2 cups of finely chopped onions and cook, stirring often, until they are caramelized, about 12 to 18 minutes |
| 5. Stir in the 6 garlic cloves and 2 Tbsp of fresh ginger. Cook until fragrant, about 2 minutes |
| 6. Stir in the 1 tsp ground cinnamon and the 8 cardamom pods and cook for another minute |
| 7. Stir in the remaining spices (1 tsp ground cinnamon and 8 cardamom pods) and the tomato purée © FirstPageRecipes.com |
| 8. Add the 2 1/2 lbs boneless skinless chicken thighs to the sauce, cover, and cook on low pressure for 4 minutes. Let the pressure release naturally |
| 9. If the sauce seems too thin, use a slotted spoon to transfer the chicken to a bowl and then simmer the sauce on the sauté setting until it has thickened to taste |
| 10. Stir in the 1-2 tsp garam masala and the ¾ cup canned unsweetened coconut milk (see note), and let the curry sit for 20 minutes for the flavors to meld |
| 11. Serve with the rice. Garnish with 3 Tbsp finely chopped fresh cilantro |
| 1. A 28-oz can of peeled whole tomatoes, with juice, crushed with a fork, will work in place of the fresh tomatoes |
| 2. The coconut milk will thin the sauce; adjust the amount to achieve your preferred consistency |
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