# Components:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
→ Marinade
02 - 1/2 cup plain dairy-free yogurt (coconut or almond-based)
03 - 2 tablespoons lemon juice
04 - 2 teaspoons ground cumin
05 - 2 teaspoons ground coriander
06 - 1 teaspoon ground turmeric
07 - 1 teaspoon chili powder
08 - 1 teaspoon garam masala
09 - 1 teaspoon salt
→ Sauce
10 - 2 tablespoons coconut oil
11 - 1 large onion, finely chopped
12 - 4 cloves garlic, minced
13 - 1 tablespoon fresh ginger, grated
14 - 1 tablespoon tomato paste
15 - 14 oz can crushed tomatoes
16 - 1 teaspoon smoked paprika
17 - 1 teaspoon ground cumin
18 - 1 teaspoon garam masala
19 - 1/2 teaspoon cayenne pepper (optional)
20 - 1 teaspoon salt
21 - 14 oz can full-fat coconut milk
→ To Finish
22 - 2 tablespoons fresh cilantro, chopped
23 - Cooked basmati rice or naan, to serve
# Directions:
01 - In a large bowl, combine dairy-free yogurt, lemon juice, ground cumin, ground coriander, turmeric, chili powder, garam masala, and salt. Add chicken pieces and toss until evenly coated. Let marinate at least 15 minutes, up to 2 hours for enhanced flavor.
02 - Set the Instant Pot to Sauté mode. Add coconut oil and sauté chopped onions for 3 to 4 minutes until translucent. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
03 - Incorporate tomato paste and cook for 1 minute. Add crushed tomatoes, smoked paprika, ground cumin, garam masala, optional cayenne pepper, and salt. Stir to combine thoroughly.
04 - Add marinated chicken with all marinade to the pot. Stir gently to combine. Seal the lid and pressure cook on high for 8 minutes.
05 - Allow natural pressure release for 5 minutes, then perform a quick release to release remaining steam. Open the lid, stir in coconut milk, and set to Sauté mode. Simmer for 3 to 5 minutes until the sauce thickens slightly.
06 - Sprinkle chopped fresh cilantro over the curry. Serve hot alongside cooked basmati rice or naan bread.
