2-3poundschicken breastschopped into bite-sized pieces
Pinchof cayenne pepper
Juice of 1 lemon
3tablespoonsbutter or oildivided
1can15 ounces tomato sauce
1cupheavy creamor substitute 1 cup canned coconut milk
1tablespooneach of cornstarch and water.
Place the chicken pieces in a large bowl and add in the garlic, ginger, spices, salt, pepper, and lemon juice. Mix thoroughly to coat the pieces.
Add 2 tablespoons butter or oil to the Instant Pot and press the Sauté button. Once heated, add in the chicken breasts and sauté until browned on all sides. To prevent crowding, do this in multiple batches. Remove the chicken from the Instant Pot.
Add the remaining tablespoon of butter or oil to the Instant Pot. Add in the onions and sauté for a few minutes until softened. Stir in the tomato sauce and chicken.
Press the Cancel button on the Instant Pot. Then, press the Manual button and set the timer for 10 minutes on High Pressure. When cooking is complete, release the steam right away or let it vent naturally for 10 minutes and then release the rest manually.
Stir in the heavy cream. Press the Cancel button on the Instant Pot. Then, press the Sauté button to let the mixture come to a simmer. Simmer for 10 minutes until the sauce has reduced. If you’d like a thicker sauce, combine the cornstarch and water in a small dish. Stir the mixture into the chicken and simmer for a minute until the sauce has thickened.
Finish with a sprinkle of chopped cilantro. Serve with basmati rice and naan.
Garam masala is the key spice to this dish, you can find it in most grocery stores.
If you don't like your food that spicy, reduce or omit the cayenne pepper to reduce the heat.
If you're watching your carb intake, you could serve this curry over zucchini noodles or cauliflower rice.