Product:
Instant Pot Multi Pressure Cooker

Ingredients

• 2 onions
• 1 garlic clove
• 1 cm fresh ginger
• 2 teaspoons garam masala
• 3/4 teaspoon paprika
• 3/4 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 2 teaspoon salt
• 500 g passata
• 450 g boneless chicken breasts
• 1/2 x 400g can coconut milk

Instructions

1. Put all the ingredients except the coconut milk into the multi-cooker, making sure the chicken goes in last so it doesn’t stick to the bottom during cooking.
2. Secure the lid in place and set to Poultry for 15 minutes. At the end of cooking, use the QPR method. Add the coconut milk, stir and keep warm in the pot until ready to serve. Serve the curry on basmati rice