Ingredients
2 tablespoons olive oil or ghee, divided1 pound boneless skinless chicken thighs, cubed1 large onion, chopped1 teaspoon curry powder1/2 teaspoon ground turmeric1/4 teaspoon ground cumin1/2 cup chicken broth1 can (14-1/2 ounces) diced tomatoes, undrained2 tablespoons tomato paste2 garlic cloves, minced2 teaspoons minced fresh gingerroot1 teaspoon sugar1/2 teaspoon salt1 tablespoon cornstarchChopped fresh cilantro
Preparation
Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1 tablespoon oil. When oil is hot, brown chicken. Remove. Add remaining 1 tablespoon oil to pan. Add onion, curry, turmeric and cumin. Cook and stir until onion is tender, 3-5 minutes. Add broth, stirring to loosen browned bits from pan. Stir in tomatoes, tomato paste, garlic, ginger, sugar, chicken and salt. Press cancel.
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally. Press cancel. Select saute setting and adjust for medium heat. In a small bowl, whisk together cornstarch and 1 tablespoon of water. Add cornstarch mixture to pot and let simmer, uncovered for 5 minutes.
Serve in shallow bowls with rice or naan. Sprinkle with cilantro.
