Ingredients
- 2 lbs boneless skinless chicken thighs cut into 2” pieces
- 2 teaspoons fine sea salt divided
- 1/4 cup ghee
- 4-6 cloves garlic minced
- 1 tablespoon fresh ginger minced or grated
- 1 tablespoon garam masala
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon turmeric
- 28 oz crushed tomatoes
- 1/2 cup coconut cream or full fat coconut milk
- 1/4 - 1/2 cup chopped fresh cilantro for garnish
Instructions
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Season the chicken on both sides with 1 teaspoon sea salt, set aside. For stovetop instructions, see notes section.
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Set Instant Pot to the saute setting on medium. Melt the ghee in the pot, add the chicken and brown without cooking through, set aside on a plate. Add more ghee if needed and sauté garlic and ginger until softened, stirring occasionally, about 2 minutes, switching to the low sauté setting if it begins to brown.
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Add the remaining 1 teaspoon salt, the paprika, garam masala, and curry powder. Cook, stirring, until the spices are toasted, about 1 minute, then press cancel.
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Add the crushed tomatoes and stir, scraping the bottom of the pot to deglaze and mix the spices in with the tomatoes. Add the chicken and stir to combine. Place the lid on the Instant Pot and seal to close. Set the machine to pressure cook on high and cook for 5 minutes.
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Quick release the pressure, open instant pot and with tongs, carefully remove just the chicken to a plate.
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Set the pot to sauté and cook the sauce until it reduces and thickens, abut 5-7 minutes, stirring occasionally.
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Add the coconut cream or milk to the sauce and stir to combine. Return the chicken to the pot and stir to coat completely with sauce.
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Garnish with cilantro, and serve chicken with lightly sautéed cauliflower rice and garnish with cilantro.
Recipe Notes
*I used a 6 QT instant pot for this recipe. If you have a larger pot, use an additional 1/2 cup of broth or water along with the crushed tomatoes to ensure enough liquid is in the pot.
**Stovetop Instructions:
- Sauté chicken in a large skillet or dutch oven until browned, set aside on a plate
- Sauté the garlic and ginger
- Add tomatoes
- Simmer to thicken, then return chicken to the pot
- Cook until thick and tender and chicken cooks through
- Stir in coconut milk to combine flavors