| 15 | 47 | 230 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 32 min | 10 |
| 908 gm | Chicken thighs, boneless, skinless (cut into bite-sized pieces) |
| 1 tbsp | Ghee |
| 1 1/2 large | White onion (chopped ) |
| 2 1/2 tsp | Salt |
| 2 tsp | Garlic powder (or 2 tbsp fresh garlic, minced) |
| 2 tsp | Ginger, ground (or 2 tbsp fresh ginger, grated) |
| 2 tsp | Turmeric, powder |
| 2 tsp | Paprika |
| 1 1/2 tsp | Cayenne pepper |
| 1 1/2 cup | Tomatoes, canned, stewed (and the liquid) |
| 370 ml | Tomato paste, canned |
| 800 ml | Coconut milk, sweetened (about 2 cans, best if left in fridge overnight) |
| 2 tsp | Garam masala |
| 1/2 cup | Sliced almonds |
| 1/2 cup | Cilantro (coriander) |
If your pressure cooker has a sauté setting (as does the Instant Pot), use it to melt ghee.
Add 2 tsp salt and onions. Cook until onions are soft and translucent (you can cover with a lid to speed this process.
Add in garlic, ginger, turmeric, paprika and cayenne. Mix in and cook until fragrant.
Add canned tomatoes and the watery portion of coconut milk, mixing thoroughly with spices (getting all of the spices stuck to the bottom off the pan).
Add chicken and stir well.
Assuming you've selected to use bite-sized pieces of chicken, the time to cook the chicken will be fast: 8-10 minutes depending on the pressure your cooker uses. With the Instant Pot it took 8 minutes of pressurized cooking time on the Manual-High mode.
Once cooked, stir in coconut cream, tomato paste, garam masala and most of the cilantro. Add more salt if needed.
Top with sliced almonds and garnish with more cilantro.
| Meat | 1.0 |
| Meat Alternative | 0.1 |
| Vegetables | 0.9 |
