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Set Instant Pot on Saute(More) mode and heat ghee. Add onions and salt. Cook until onions are soft and translucent for 2-3 mins (with a glass lid on to speed this process)
Add ginger, garlic, turmeric and red chili powder. Mix well and cook until fragrant for 2 mins.
Separate the coconut cream and water. Keep the coconut cream aside. Add 1/2 cup of the the watery portion of coconut milk and pureed tomatoes mixing with spices. Add chicken and stir well.
Close the Instant Pot lid with steam release handle to sealing position. Set to Manual/pressure cook mode and cook on high pressure for 8 mins followed by quick release. (Note: If using chicken breasts, cook on Manual(Hi) for 5 mins followed by 5 mins NPR)
Open the Instant Pot, stir in 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 5 minutes. If the sauce starts to splutter, set adjust to Saute(Less).
Garnish with remaining cilantro.** Add more red chili powder and garam masala for spicer version.