Instant Pot Chicken Curry | Secretsfrommyapron

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Total Time

Prep: 10 min. Cook: 5 min.

Makes

4 servings

Ingredients

2 tablespoons olive oil or ghee, divided

1 pound boneless skinless chicken thighs, cubed

1 large onion, chopped

1 teaspoon curry powder

1/2 teaspoon ground turmeric

1/4 teaspoon ground cumin

1/2 cup chicken broth

1 can (14-1/2 ounces) diced tomatoes, undrained

2 tablespoons tomato paste

2 garlic cloves, minced

2 teaspoons minced fresh gingerroot

1 teaspoon sugar

1/2 teaspoon salt

1 tablespoon cornstarch

Chopped fresh cilantro

Directions

Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1 tablespoon oil. When oil is hot, brown chicken. Remove. Add remaining 1 tablespoon oil to pan. Add onion, curry, turmeric and cumin. Cook and stir until onion is tender, 3-5 minutes. Add broth, stirring to loosen browned bits from pan. Stir in tomatoes, tomato paste, ginger, garlic, sugar, chicken and salt. Press cancel.

Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally. Press cancel. Select saute setting and adjust for medium heat. In a small bowl, whisk together cornstarch and 1 tablespoon of water. Add cornstarch mixture to pot and let simmer, uncovered for 5 minutes.

Serve in shallow bowls with rice or naan. Sprinkle with cilantro.

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