
- Chicken thighs, boneless, skinless 2-3 lbs
- Salt and freshly ground Pepper
- Olive Oil (about 1tbs)
- 1 Onion, halved and thinly sliced
- 1 Cinnamon stick
- Garlic, peeled, 3-5 cloves
- Ginger, peeled, 1-2 inches
- 1 Jalapeno Pepper, seeded
- Tomato paste, 1tbs
- Cumin, ground, 2 tsp
- Coriander, ground, 1.5 tsp
- Curry powder 1 tsp
- Turmeric 1/2 tsp
- Cardamom, ground, 1/4 tsp
- Diced Tomatoes, one 14 oz can
- Coconut cream, 5.4 oz can
- Fresh cilantro, chipped
Rinse the chicken and trim any access fat, pat dry, salt and pepper.
Heat olive oil, add onion and cinnamon stick and saute for 5-7 minutes.
In a small food processor (or by hand), chop garlic, ginger, jalapeno pepper finely and add to pot and saute for another 3 minutes, stirring frequently to prevent burning/sticking.
Add tomato paste in the middle of pot and brown before stirring with the onion mixture (add olive oil if necessary to prevent burning).
Mix cumin, coriander, curry powder, turmeric, and cardamom in a small bowl.
Add chicken to pot, sprinkle with spice mixture, and brown lightly.
Add tomatoes and coconut milk; add salt and stir well.
Pressure cook until chicken is tender, 15-20 minutes (depends on your pot).
Add freshly chopped cilantro and a dollop of plain yogurt (optional).
Add salt to taste.



