Step 1

Switch the saute function on and add the oil. When it has heated up, add the chopped onions and cook for a few minutes until they begin to soften.

Step 2

Add the chicken and continue to saute until the meat is sealed. Add 2 tbsp of curry powder and stir until the chicken is coated. Try not to let anything stick to the base of the bowl – if something does, deglaze the bowl with some hot water and scrape off with a wooden or silicone spatula or spoon (don’t use metal).

Step 3

Switch off the saute function on the Ninja and add the remaining curry powder, sliced red chilli, tomatoes (or passata), tomato puree and just the liquid part of the coconut milk, reserving the cream.

Step 4

Stir everything together before placing the Ninja Foodi pressure cooker lid on and switching the valve to seal. Choose the pressure cooker function and set it to high for 8 minutes.

Step 5

At the end of the pressure cooking time perform a quick release by switching the valve to vent and carefully removing the lid.

Step 6

Switch the Ninja Foodi function to saute and stir in the reserved coconut cream. If the sauce is too thin, continue to saute it until it boils down a little.

Step 7

Optionally garnish with some fresh coriander and serve with your favourite choice of side.