• 2 tbsp coconut oil
  • 2 cinnamon sticks
  • 1 bay leaf
  • ½ tsp ground cloves
  • 1 yellow onion, diced
  • 3 garlic cloves, minced or pressed
  • 3 tbsp tomato paste
  • 1 can coconut milk, full fat
  • 1 cup water
  • 1 tbsp fresh ginger, minced
  • 2 tsp garam masala
  • 1 tsp curry powder
  • 1 tsp cumin powder
  • 1 tsp chili powder
  • ½ tsp chili flakes
  • 1 ½ lb chicken breasts, cubed
  • ½ cup fresh cilantro, chopped
  1. Set your instant pot to Sauté mode and add the coconut oil.
  2. Once the oil is melted, add the cinnamon sticks, bay leaf, and ground cloves. Sauté for a few minutes, until the spices are fragrant. Add the diced onions, minced garlic, and ginger and cook for two more minutes, until the onion is translucent. Turn the instant pot off. Remove the cinnamon sticks and bay leaf, and transfer the mixture to a blender.
  3. Add the tomato paste, coconut milk, water, and the remaining ground spices to the blender and puree until smooth. Return the sauce to the instant pot, add the chicken and stir to coat.
  4. Put the lid on and turn up the valve to Sealing mode, then select “Manual” mode and set the time for 5 minutes.
  5. Once the cook time is over, do a quick pressure release before removing the lid. Give the curry a gentle stir. Cook uncovered on Sauté mode for a few minutes little longer to thicken the curry.
  6. Ladle into bowls, garnish with fresh cilantro and serve.