Coconut Chicken Curry

This fragrant spiced coconut curry sauce is so good, you’ll want to slather it on everything. It’s a great, adaptable medium for cooking other proteins, not just chicken. ?Try cubes of lamb, fish, lentils, chickpeas or even tofu.

Adapted from Melissa Clark’s “Dinner in an Instant”

• 3 Tbsp (45 ml) ghee or unsalted butter or canola oil 
  
• 3 Tbsp (45 ml) coconut oil 
  
• 2 medium sized onions, finely chopped 
  
• 6 garlic cloves, minced 
  
• 2 Tbsp (30 ml) fresh ginger, grated/microplaned 
  
• 1 tsp (5 ml) cumin seeds 
  
• 1 cinnamon stick or ½ tsp (2,5 ml) ground cinnamon 
  
• 8 cardamom pods, lightly crushed or 1 tsp (5 ml) ground cardamom 
  
• 2 tsp (10 ml) ground coriander 
  
• 1 tsp (5 ml) salt 
  
• 1 tsp (5 ml) ground turmeric 
  
• 2 tsp (10 ml) garam masala 
  
• 1 tsp (5 ml) dried chilli flakes 
  
• ¼ tsp (1,75 ml) freshly ground black pepper 
  
• 1 tin chopped and peeled tomatoes 
  
• +-800g-1 kg chicken breast, cubed
• ½ cup coconut cream 

  
Basmati Rice: 
  

• 1 cup (250 ml) rice 
  
• 1 ½ C (375 ml) water
• pinch of salt 

  
To Serve:
  

• cooked basmati rice   
• dried coconut flakes 
  
• small bunch fresh coriander, chopped 
  
• plain yogurt 
  
• sliced banana 
  
• Chutney 
   
  

Using the SAUTÉ function, heat the ghee and coconut oil inside the inner pot. Add in the onions stirring often to encourage light browning and caramelisation (10-12 mins). ?Stir in the garlic, ginger and cumin seeds; cook until fragrant, about 2 mins. Add in the cinnamon stick (or powder), cardamom, coriander, salt, turmeric, chilli flakes, black pepper and finally the tinned tomato. 
  
Add the chicken pieces to the sauce, stir well to make sure nothing is sticking to the bottom of the pot. Seal and secure the lid and set to POULTRY preset but change to Less and cook for 5 minutes. ?Let the pressure release naturally. 
  
If the sauce looks too thin, use a slotted spoon to transfer the chicken to a bowl and then switch back to Sauté and simmer until it has thickened. 
  
Stir in the coconut cream and let the curry sit for 20 mins for the flavours to meld. 
  
Basmati Rice:
  
Add the water, rice and salt to the Instant Pot. Set to MANUAL HIGH PRESSURE for 5 minutes and use the quick release. 
  
Serve the curry over basmati rice, topped with a sprinkle of fresh coriander and coconut flakes and serve with yoghurt and your choice of sambals.