Ingredients

975g boneless, skinless chicken breast or chicken thighs
219g white onion, diced
8 cloves garlic, finely minced
2.5 tsp fresh ginger, finely minced
2 tsp coriander
2 tsp cumin
2 tsp cardamom
1 tsp salt
½ tsp cayenne pepper (optional)
1 (14oz) can coconut milk (full fat)
1 (14oz) can coconut cream (full fat)
2 (5.5 oz) can tomato paste
Juice of 2 limes
¼ cup Cilantro, or to taste

Instructions

Put everything in the Instant Pot, excluding the chicken and stir. Place chicken on top of stirred sauce. Close Sealing tab. Pressure cook, on high for 55 minutes. When done, take chicken breasts out and dice, or shred with forks. Return chicken to sauce. Stir in fresh cilantro just before serving. Serve warm.

Hints & Tips

• If you get the burn warning, cancel pressure-cooking. Open pot when ready. Stir well, and try again. This is usually just because the chicken is stuck to the bottom, with no fluid underneath. There is no need to add extra fluid.
• This can be made in the slow cooker. Cook on low for 4-6 hours.
• You may choose to saute onions and garlic, ginger in advance. If so, you’ll want to add coconut oil to do so.