Ingredients
- 4 tablespoons butter
- 1 small onion, diced
- 2 tablespoons red curry paste
- 2 teaspoons garam masala
- 1 teaspoon ground ginger
- ½ teaspoon salt
- 1 can (6 ounces) tomato paste
- 1 can (14 ½ ounces) coconut milk
- 3 pounds boneless, skinless chicken breast halves, cut in 1-inch pieces
- Zest and juice of 1 lime
- 2 tablespoons chopped cilantro
- Hot cooked rice
Directions
- Remove lid of pressure cooker. Press BROWN/SAUTÉ mode, add butter and heat until melted. Add onion and cook 2 minutes. Stir in curry paste, garam masala, ginger, salt and cook 1 minute. Add tomato paste and cook 1 minute. Turn off BROWN/SAUTÉ mode.
- Add coconut milk and stir to blend well. Add chicken and stir to coat.
- Place lid on pressure cooker, turn lid to lock and move stem release valve to closed position.
- Press MEAT/STEW mode and adjust cooking time to 15 minutes.
- When cooking has finished, press steam release button to quick release pressure.
- Remove lid and stir in lime zest, lime juice and cilantro. Serve over cooked rice.
Serves: 6 (makes 8 cups)
