1teaspooncoconut palm sugar (or honey)adjust to taste or skip
1teaspoonlime juice
2tablespoonschopped cilantro or parsley
Instructions
Stovetop Recipe
Saute aromatics: Heat a large saucepan on medium-high heat. Add oil, onions, and cook for 3-4 minutes. Add ginger and garlic and cook for another minute.
Saute Chicken: Add chicken pieces and saute the chicken for 2-3 minutes.
Add tomato and spices: Now add tomato puree, tomato paste, water, salt, and spices. Saute everything for another 2-3 minutes.
Cook chicken: Reduce the heat to medium, add coconut milk, and give it a stir. Cover the pan with a lid and cook for 10-12 minutes, or until the chicken cooks through.
Finish and serve: Stir in sugar and lime juice. If you like a thicker curry, continue to simmer for 2-3 minutes. Turn off the heat when the sauce reduces to your liking. Garnish with chopped cilantro or parsley and serve over rice.
Instant Pot Recipe
Saute aromatics: Turn on the Instant Pot on Saute mode. When hot, add oil and chopped onions. Saute onions for 3 minutes until they soften and start turning brown. Stir in ginger and garlic paste and saute for 30 seconds.
Saute chicken: Add the chicken pieces along with salt and curry powder. Stir and cook the chicken for 3-4 minutes.
Add tomato: Now add tomato puree and tomato paste and cook for another minute. Turn off the heat.
Deglaze the pot: Add water and use it to scrape off the brown bits stuck at the bottom. This prevents the 'burn' error in the Instant pot, so don't skip this step.
Add coconut milk: Stir in the coconut milk. Close the lid and set the vent to sealing position.
Pressure cook: Cook the chicken on manual / pressure cook for 5 minutes on low pressure. When the cooking is done, wait for 5 minutes, then release the pressure manually by following your cooker's quick-release instructions. Once the pin drops, open the lid.
Finish the curry: If at this point the curry looks too runny, you can reduce the liquid by cooking it for 2-3 minutes on saute mode. If it looks good, stir in the sugar and fresh lime juice
Garnish and serve: Garnish with cilantro (or parsley) and serve over rice.
Notes
Coconut Milk: For a creamy texture and flavor, use full-fat coconut milk. If using low-fat version, please keep in mind that the curry will be runny and less creamy.
Curry Powder Substitute: To replace curry powder, mix together 1 tablespoon ground coriander, 1½ teaspoons ground cumin, ½ teaspoon turmeric, ½ teaspoon ground cardamom, ½ teaspoon ground black pepper, and ½ teaspoon cayenne pepper.
Low Pressure: Cook on low pressure to prevent coconut milk from curdling. If it does curdle, it's not spoiled, the fat simply separated from the milk. To fix this, turn on saute and whisk it back together until smooth.
Prevent 'Burn' Message: To prevent the unwanted 'burn' message, make sure to scrape the bottom of the pot after adding the water.
Note: The nutrition facts below are my estimates. If you follow any diet plan, I recommend cross-checking with your preferred nutrition calculator.