1 Tbs olive oil (or ghee)
1/2 c diced onion
3-4 cloves garlic, minced
1/2 Tbs grated ginger
2 lbs chicken breasts
2 c peeled, chopped potatoes
2 tsp ground coriander
2 tsp garam masala
2 tsp turmeric
1 tsp Kosher salt
1/2 tsp paprika
2 15 oz. cans tomato sauce
1 can reduced fat coconut milk
1-2 Tbs butter (optional)
Hot, cooked rice
Chopped cilantro for garnish
Add oil to the instant pot and saute onions, stirring often until translucent, 2-3 minutes. Add the garlic and ginger and cook for 10-20 seconds. Add the chicken and cook, stirring often, 1-2 minutes. Add the potatoes, spices, tomato sauce, and coconut milk. Stir well.
Secure the lid and make sure valve is closed. Cook for 6 minutes, then quick release the valve (or let it sit for 10 minutes to naturally release a bit). Remove lid. Add butter and give it a good stir. Can whisk in a mixture of 1 Tbs cornstarch w/ 2-3 Tbs cold water to further thicken curry.
Serve over rice with cilantro.
From Mel's Kitchen Cafe
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