Pressure Cooker Coconut Curry Chicken

1. Prepare Tomato Puree

Grate 3 to 4 ripe tomatoes using a box grater over a bowl to create a fresh tomato purée.

2. Brown Onions

Heat ghee and coconut oil in the pressure cooker, add finely chopped onions, and sauté until golden brown, about 12 to 18 minutes.

3. Add Aromatics

Stir in grated garlic cloves, freshly grated ginger, and cumin seeds, and sauté for about 2 minutes until fragrant.

4. Toast Spices

Add cinnamon stick, cardamom pods, ground coriander, kosher salt, ground turmeric, crushed red pepper flakes, and black pepper to the cooker, and stir for about 1 minute.

5. Simmer Tomato Puree

Pour in the prepared tomato purée and let it simmer briefly with the spices.

6. Cook Chicken

Add boneless, skinless chicken thighs to the sauce, lock the lid on the pressure cooker, and cook on low pressure for 4 minutes, then allow the pressure to release naturally.

7. Thicken Sauce

Optional: If the sauce is too thin, remove the chicken with a slotted spoon and simmer the sauce to the desired consistency.

8. Final Seasoning

Stir in garam masala to taste and unsweetened coconut milk, then let the curry rest for 20 minutes to marry the flavors and thicken the sauce slightly.

9. Garnish and Serve

Garnish with finely chopped fresh cilantro before serving the pressure cooker coconut curry chicken over cooked basmati rice, if desired.