Ingredients

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1.5 tablespoons olive oil or coconut oil

4 cloves garlic chopped finely (about 2 tbsp)

2 tablespoons chopped ginger thumb-size knob (didn't use)

2 lbs. chicken breasts 900 g, diced into large cubes (used boneless skinless chicken thighs)

4 teaspoons mild curry powder (used curry, turmeric, smoked paprika, garam masala, cayenne)

1 teaspoon salt

½ teaspoon sugar ( used at least about 2-3 tsp)

⅔ cup water or chicken stock (1 frozen chicken stock cube)

1 cup coconut cream thickened part of coconut milk

For extra thickening: 2 teaspoons flour or gluten-free flour/corn flour (used corn starch) (used half of large diced yellow onion)

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Instructions

1. Prep. Cut chicken into 1 to 2-inch pieces and finely chop the onion and garlic.

2. Saute. Saute garlic and ginger in a little oil on Saute setting for a minute, then add the chicken and stir for 30 seconds. Add salt, sugar and curry powder and stir. Cancel the Saute setting.

   Add about a cup of water (we added ⅔ cup as we knew that chicken would release quite a bit of juice while cooking). Stir through.

3. Pressure cook. Set to Pressure Cook on High pressure for 5 minutes, with natural pressure release. Finish the curry. Open the lid and stir the curry. Stir in the coconut cream and taste for salt and sweetness. You can add a little more sugar or salt to balance the flavors.

Xmas notes: used 3 honking chicken breast

Used spices above

After pressure cook, used just the fat top of coconut milk, then flour slurry, worstishire sauce, a big amount of srinotcha, and a glug of heavy cream