Instant Pot Chicken Curry

Ingredients

• 2 tbsp coconut oil or 3 T butter
• 1 onions peeled and finely chopped
• 1 cinnamon stick
• 8 cloves
• 2.5 lbs skinless chicken breasts or 2 lbs boneless thighs, chopped into bite sized pieces
• 1 tsp minced garlic
• 1 tsp minced ginger
• 1 tbsp curry powder
• 1 tsp garam masala
• 1 large can diced tomatoes
• 1 can full fat coconut milk 
• Salt
• 1/4 - 1/2 t red pepper flakes
• 1 Tbs tapioca 

After having the most delicious Curry Chicken in Virginia with Dan, I came home and hunted for a recipe that seemed to be the closest to what I had tasted - and I did it.  I made some changes to the original recipe but I think you will find this recipe very do-able and delicious.

Instructions

• In sauté mode, add the coconut oil or butter to the inner pot of the Instant Pot. Wait till hot, then add the onion, cinnamon stick and cloves and sauté for 5-7 mins. You can add 2 tbsp of water to avoid burning the onion.
• Add the chicken pieces and lightly brown them for a couple of mins.  We want to avoid overcooking as then chicken becomes tough.
• Switch off the sauté mode and add the garlic, ginger, curry powder, garam masala, chopped tomatoes, the water bit of the coconut milk, salt and pepper flakes (if using) and mix.
• Cover your Instant Pot and set the valve to the SEALING position.
• Select the manual setting, make sure the pressure is set to high and set the timer to 5 mins.
• Cook till done then let the steam release naturally before opening.
• Switch to sauté mode, stir in Tapioca and the coconut cream and sauté for 2 mins.
• Switch off and adjust seasoning, remove the cinnamon stick and serve over rice. 

Modified from original recipe from recipesfromapantry.com