Chicken Curry with Coconut Rice with Sugar

Serves 4 in about 40 minutes. Ginger paste goes in first, and tomato paste finishes the pot.

Ingredients

• 2 tablespoons olive oil
• 2 pounds boneless skinless chicken breasts cut into 2” pieces
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• 1 yellow onion diced
• 4 cloves garlic minced
• 2 teaspoons ginger paste (or ground ginger)
• ¼ teaspoon red pepper flakes (add more for spicy)
• 1 teaspoon cumin
• 1 teaspoon coriander powder
• 2 teaspoons garam masala
• 2 tablespoons curry powder
• 1 cup chicken broth
• 14-oz can diced tomatoes drained
• 2 tablespoons tomato paste
• 2 tablespoons sugar
• 14.5-oz can coconut milk
• 2 cups jasmine rice
• 14-oz can coconut milk
• 1 ½ cups water
• 1 teaspoon salt
• 1 teaspoon sugar
• Parsley or cilantro leaves, for garnish

Method

1. Rinse the Jasmine rice until the water runs clear before draining and adding to a medium sized saucepan.
2. Tip in the coconut milk, water, salt, and sugar, stirring to combine.
3. Heat the mixture to a boil over high heat, then reduce the heat to low.
4. Put a lid on and cook for 20 minutes while you prepare the chicken curry.
5. Turn the pressure cooker to the sauté function and when hot, add the olive oil, onion, and garlic, ginger, red pepper flakes, cumin, and coriander powder and sauté until fragrant (about 3 minutes).
6. Scrape the bottom of the pot to get up the browned bits, then add the remaining ingredients for the chicken curry. Do not stir.
7. Close the lid and set the steam release knob to the Sealing position.Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 4 minutes. High Pressure. The pot will take several minutes to come to pressure.
8. When the cook cycle has finished, turn off the pot and let it sit undisturbed for 10 minutes (10 instant natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.
9. Uncover the coconut rice and cook for an additional 5 minutes before fluffing with a fork.
10. Plate the chicken curry over the coconut rice and garnish with parsley or cilantro leaves, if you want it.

More instant pot ideas are in the instant pot collection.