INGREDIENTS
2,5 lb boneless skinless chicken thighs
1/2 butter
1 medium onion
1/2 tsp salt
1 tbsp chopped garlic
1 tbsp ginger paste
2 cups chicken broth
1 can tomato paste
1 can of coconut milk
1 tsp curry powder
1 tsp cumin
1 tsp cayenne pepper
cornstarch slurry
1/2 cup cream
INSTRUCTIONS
Instant pot – press saute add 1/2 of the butter, add chopped onion+ 1/2 tsp of salt + 1 tbsp of chopped garlic + 1 tbsp of ginger paste + 2 cups of chicken broth + 1 can of tomato paste + 1 can of coconut milk + 1 tsp of curry powder + 1 tsp of cumin + 1 tsp of cayenne pepper. Then I add 2,5 lb of chicken thighs press cancel, close the lid press pressure cook on hi for 15 minutes, Then natural release for 10 minutes then quick release. Press cancel then saute on hi and add cornstarch slurry ( 2 tbsp of cornstarch + 2 tbsp of water ) to thicken sauce and add 1/2 cup of half & half cream. Press cancel and let it stay 5-10 minutes.
