Ingredients

Chicken

• 2 Pounds Diced Chicken Breast or Tenderloins

Saute

• 1/2 Cup Butter
• 1 Whole Onion, Minced
• 5 Cloves Garlic, Minced

Spices

• 2 Teaspoons Garam Masala
• 2 Teaspoons Cayenne Pepper
• 2 Teaspoons Curry Powder
• 1 Teaspoon Ground Cumin
• 1 Teaspoon Ground Ginger

Base

• 1 Can Coconut Milk
• 1 Cup Chicken Stock
• 6 Ounces Tomato Paste

Thickener

• 2 Tablespoons Corn Starch
• 1 Tablespoon Water

Directions

1. Turn instant pot on saute mode. Add saute ingredients and cook until halfway done, turn off.
2. Add spices and stir.
3. Add base ingredients and stir.
4. Place chicken in the pot and cover with sauce. Cook on Manual at pressure for 15 minutes.
5. Let the pressure come down naturally for 10 minutes and release remaining pressure.
6. Whisk the cornstarch and water together if desired. Add it to the pot and mix well. Let pot boil until sauce is thickened.
7. Serve over a bed of basmati rice or jasmine rice.