1tspchilli flakes (+/- depending how hot you like your food)
1tspground black pepper
200g boneless, skinless chicken thighs, cut into 1-inch chunks
1 - 21 to 2 teaspoons garam masala
1 x 400gcoconut milk
Instructions
1/4 the tomatoes
Using the sauté function (or using a fry-pan if your pressure cooker doesn't have one), heat the butter and the coconut oil.Stir in the onions and cook, and cook until they are caramelized, 12 to 18 mins.Stir in the garlic, ginger and cumin seeds; cook until fragrant, about 2 mins. Then add the the cinnamon and cardamom and cook for another minute. Lastly, add in the coriander, salt, turmeric, chilli flakes, black pepper and finally the quartered tomatoes.
Add the chicken to the sauce and cook on low pressure for 4 mins.**If the sauce seems too thin, use a slotted spoon to transfer the chicken to a bowl and then simmer the sauce on the sauté setting until it has thickened to taste.**Note that the coconut milk will thin the sauce down further.Stir in the garam masala and the coconut milk, and let the curry sit for 20 mins for the flavours to meld.
Serve with the rice and yoghurt and garnish with fresh coriander.Tip: If you’d rather use a slow cooker, cook on high for 2 to 3 hours or on low for 4 to 5 hours, adding the coconut milk during the last hour.