1lb.Boneless Skinless Chicken Breastscut into bite-sized pieces
30oz.Canned Tomato Sauce
7oz.Canned Full Fat Coconut Milk
1Limejuiced
1Serrano Pepperfinely diced
½largeOniondiced
4CupsCooked White Basmati Rice
½CupsPlain Greek Yogurt
3Tbsp.Fresh Cilantrochopped
2Tbsp.Grated Gingerreserve 1 tsp.
2Tbsp.Minced Garlicreserve 1 tsp.
1Tbsp.Avocado Oil
4tsp.Garam Masalareserve 1 tsp.
2tsp.Fenugreek
1.5tsp.Paprika
1.5tsp.Turmeric
½tsp.Ground Coriander
¼tsp.Pink Himalayan Salt
¼tsp.Ground Black Pepper
¼tsp.Cayenne Pepper
Instructions
In a medium bowl, combine yogurt, lime juice, reserved 1 teaspoon each of garam masala, grated ginger, minced garlic. Then add cut chicken, toss until coated — cover and set in the fridge for a minimum of 20 minutes (or even overnight).
Next, heat instant pot on sauté mode then add the oil, and marinaded chicken (including any extra marinade), stir and let cook ~5 minutes.
Add remaining ingredients (except for coconut milk and cilantro), stir until combined. Cover with lid and set to pressure cook mode for 10 minutes, then manually release pressure.
Once cooked, stir in coconut milk, serve over rice, and garnish with cilantro.