1½ tbsp light butter
1 tbsp peeled and finely chopped fresh ginger
5 cloves finely chopped garlic
¼ cup tomato paste
2 tsp garam masala
1 tsp ground cumin
½ tsp ground coriander
½ tsp ground turmeric
1 cup unsalted chicken stock, divided
1 pound uncooked boneless skinless chicken breast, cut into bite-sized pieces
1 tsp kosher salt
2 tbsp all-purpose flour
½ cup canned unsweetened coconut milk
¼ cup chopped cilantro
2 cups cooked long grain brown rice
1. Press Sauté on a 6-quart or larger Instant Pot. When Hot is displayed, melt the butter, stirring. Add the ginger and garlic to the pot; cook, stirring, until fragrant, 1½ to 2 minutes. Add the tomato paste, garam masala, cumin, coriander, and turmeric; cook, stirring constantly, for 1 minute. Add 3/4 cup stock, scraping the bottom of the pot to loosen any browned bits. Stir in the chicken and salt.
2. Turn the pot off. Lock the lid, making sure the vent is closed. Press Pressure Cook or Manual and select High Pressure; set the cooking time for 7 minutes. When the time is up, press Cancel to turn off the pot. Allow the pressure to naturally release for 10 minutes, then quick-release any remaining pressure.
3. In a small bowl, whisk the flour and remaining ¼ cup stock. Press Sauté and bring the mixture to a boil. Stir in the flour mixture and coconut milk; boil until slightly thickened, about 2 minutes. Serve over the rice; garnish with the cilantro.
4. Serving size: ½ cup rice and about 1 cup chicken mixture
I serve this over white rice, basmati, or jasmine.