2poundschicken thighsboneless skinless (cut into bite-sized pieces)
1tablespoonkashmiri red chili powder
1cancoconut milkfull fat, (allow these to separate – DO NOT shake. Best left in fridge overnight)
salt to taste
1/2cupcilantrochopped, for garnish
Set Instant Pot on Sauté [More] mode, after the ‘Hot’ sign displays, add ghee.
Add onions and 1 teaspoon salt. Cook until onions are soft and translucent for 2-3 minutes (with a glass lid on to speed the process)
Add ginger, garlic, turmeric and red chili powder. Mix well and cook until fragrant for 2 minutes.
Separate the coconut cream and water. Keep the coconut cream aside.
Add only the watery portion of coconut milk and pureed tomatoes mixing with spices. Add chicken and stir well.
Close the Instant Pot with steam release handle to sealing position. Set to Manual Mode and cook on high pressure for 8 minutes, followed by quick release.
(Note: If using chicken breasts, cook on [Manual-Hi] for 5 minutes followed by 5 minutes natural release.
Open the Instant Pot, stir in the coconut cream, tomato paste, garam masala, fenugreek leaves, sugar and half of the cilantro. Add more salt if needed.
Turn the instant pot to Sauté mode. Cook without the lid to allow the curry to thicken for 10 minutes. If the sauce starts to splutter, adjust heat on Sauté to [Less].
Garnish with remaining cilantro. Enjoy!
* Add additional red chili powder and garam masala for a spicer version.