Name: Instant Pot Curry Chicken
Total time: 45 min
Yield: 6
Cuisine: Indian
Ingredients: 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)

Instant Pot Curry Chicken
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

Ingredients

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)

Preparation

1. Cut the tomatos 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 tablespoons of ghee or olive oil and the 3 tablespoons of virgin coconut oil in the pressure cooker.
4. Stir in the 2 cups of finely chopped onions and cook, stirring often, until they are caramelized, 12 to 18 minutes.
5. Stir in the 6 garlic cloves and 2 tablespoons of fresh ginger. cook until fragrant, about 2 minutes.
6. Stir in the 1 tsp cinnamon k and 8 cardamom pods and cook for another minute.
7. Stir in the remaining spices and the tomato purée.
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 is thickened to taste.
10. Stir in the 1-2 teaspoons garam masala and the 3/4 cup (*see note) canned unsweetened coconut milk, and let the curry sit for 20 minutes for the flavors to meld.
11. Serve with the rice. Garnish with 3 tablespoons finely chopped fresh cilantro. © FirstPageRecipes.com

Notes

1. A 28-oz can of peeled whole tomatos, with juice, crushed with a fork, will work in place of the fresh tomatoes.
2. The coconut milk will thin the sauce, adjust amount to achieve your preferred consistency.

Instant Pot Curry Chicken serving suggestion

Instant Pot Curry Chicken. Recipe on first page, not a blog.