1.5-2# chicken breast, cut into 1in pieces
4 cloves garlic, minced
1 Tbsp extra virgin olive oil
1 Tbsp curry powder, generous
1/4 tsp black pepper
1/2 tsp chili powder
1/2 red onion, chopped
1 Tbsp dry basil
1/2 tsp cardamom
1 tsp grated ginger or ginger paste
1 can full fat coconut milk
1 Tbsp corn starch
Set instant pot to saute and lightly brown chicken pieces and garlic in oil. Add in all spices and stir to coat chicken, then add red onion. Turn off saute and pour in coconut milk. Set IP to sealing and set timer for 5min high pressure. Rapid release pressure when done. Scoop out about 1/4c of cooking liquid and stir with corn starch. When lumps are stirred out, add corn starch mixture back to pot, stir and let thicken for 2-3 minutes. Serve over rice garnishing with fresh basil and fresh cilantro, as desired.
Recipe from Rebooted Mom
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