Ingredients

The following ingredients have 6 Servings
  • 1 teaspoon ground cumin
  • 1 Tablespoon minced fresh ginger
  • 2 Tablespoons olive oil
  • 2 pounds boneless (skinless chicken thighs or breasts, cut into bite-sized pieces)
  • ¼ cup curry powder
  • 1 can (15 ounces coconut cream or full fat coconut milk)
  • 1/4 teaspoon salt
  • 1 small can (8 ounces tomato sauce (optional, for a less spicy curry))
  • Cauliflower rice and cilantro (for serving)

Instruction

  • 1. Turn pot to sauté mode. Place cumin and ginger in dry pot. Toast for about 1 minute, until fragrant but not browned. 
  • 2. Add oil, chicken, salt and curry powder. Cook for 3-4 minutes, or until the chicken begins to brown.  Stir in the coconut milk and tomato sauce (if using). 
  • 4. Cover and lock the pressure cooker and make sure the valve is set to "sealing." Cook on high pressure for 10 minutes, then manually release.
  • 5. Serve the chicken over cauliflower rice. Garnish with cilantro.