1/2 cupheavy whipping cream(added to the sauce after pressure cooked.)
2tspGaram Masala Seasoning Blend(make your own instructions above in blog)
2 tbspred curry pasteyou can use less if you are worried about 'heat'
15oz cantomato sauceno added sugar
1/2 tspsmoked paprika
1 ½tspground ginger
Set your Instant Pot to saute then add butter, onion, and garlic. Saute until the onions are tender but not brown. Press off to stop the saute.
Add the chicken broth, red curry paste, tomato sauce, and tomato paste to the inner pot. Add in the garam masala seasoning, ground ginger, salt, and smoked paprika. Stir.
Add the cubed chicken and lock the lid. Ensure the pressure valve is set to the sealed position. Set to High-Pressure for 7 minutes.
When the timer goes off allow it to natural release for 5 minutes and then turn the valve on top to vent so that the remaining steam is released.
Remove the lid and using a slotted spurtle remove the chicken from the sauce and set aside. Add the heavy cream to the pot and using an immersion blender puree the sauce until smooth. You can also use a whisk if you do not have an immersion blender.
Set the Instant Pot to saute, again. Stir the sauce while simmering for 7-10 minutes, or until it thickens. If you are not worried about carbs, you can add corn starch to thicken it quicker. Turn saute off. Add the chicken back to the sauce, stir together, and serve with a garnish of cilantro. YUM!
You can substitute full-fat canned coconut milk for the whipping cream to make this dish dairy-free.
You can stir more butter into the sauce after pressure cooking for a creamier texture.
feel free to add 1 teaspoon of granulated brown sugar to the sauce before pressure cooking. It is a traditional thing to do, after all. But not low carb!
You can make brown rice or basmati rice with this. I like Jasmine Rice but you can also just use regular white rice. Whatever your preference is! (if doing Keto, you want riced cauliflower or no 'rice' at all - the way I prefer to eat mine.)