1cuptomatoeschopped (or 1 can of diced tomatoes with their liquid)
½teaspooncayenne pepperadjust to taste
½teaspoonpaprika
½teaspoonground coriander
¼teaspoonturmeric
1tablespoonsgaram masala
1.5lbschicken breastcut into small pieces
2tablespooncilantrochopped
Instructions
Set your Instant Pot to sauté mode. Add vegetable oil and chopped onion.
Sauté for 2-3 minutes until it becomes translucent.
Add the minced garlic and ginger, and sauté for another 30 seconds until fragrant.
Toss in the cayenne pepper, paprika, ground coriander, turmeric, and garam masala. Stir well without burning them.
Combine the chopped tomatoes. And continue to saute until the tomatoes become mushy.
Add the chicken pieces and salt.
Sauté for a few minutes until the spices coat them evenly.
Add water, close the lid, and cook on high for 7 minutes.
Once the cooking cycle is done, release the pressure manually.
Garnish with cilantro leaves and serve this Instant Pot chicken curry hot with rice or naan bread.
Notes
Store the leftovers in the fridge in a sealed container for up to 4 days.Freezer: Use a freezer-safe container and it'll last 3 months.To thaw, let this Instant pot chicken curry to sit in the fridge overnight.Reheat, in a pan or microwave.