Page 27 - 2021 Passport on a Plate Final

INSTRUCTIONS

1. Start the instant pot in Sauté mode and let it
heat. Add ghee (or oil), and then add cumin
seeds. Let them sizzle for 30 seconds.
2. Add onions, ginger and garlic paste. Sauté for
about 3 minutes until the onions turn golden
brown.
3. Add tomato puree and spices. Mix and let it
sauté for 2-3 minutes.
4. Add chicken pieces to the pot. Stir and saute
the chicken for about 3-4 minutes. Do not skip
this step, as it adds lots of flavor to the curry.
5. Add the water and stir. Press cancel and close
lid with the vent in sealing position.
6. Start the instant pot in Manual or Pressure
cook mode on high pressure for 4 minutes.
7. When the instant pot beeps, quick release the
pressure manually and open the lid.
8. Stir in the coconut milk, garam masala and let
it simmer on sauté mode for 4-5 minutes or
until the sauce is thickened (see notes to
thicken sauce).
9. Stir in the lime juice and garnish with cilantro.
Coconut Chicken Curry is ready to be served.
Enjoy over basmati rice or with naan.

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