QUICK | EASY | WHOLE30
– 1.5 lbs chicken breasts, cut into 1-2 inch cubes – 2 tbsp ghee – 3 cloves minced garlic – 1 large onion , diced – 1 15 oz can tomato sauce or tomato puree – 1 13.5 oz can full fat coconut milk – ¼ cup chicken broth – 1.5 tbsp garam masala – 1 tsp ground coriander – 1 tsp cumin – ½ tsp paprika – 1.5 tsp sea salt (to taste- start small, add more if needed after cooking!) – ▢1 tsp chili powder – ▢¼ tsp cayenne , more if you like heat! – ▢1 tsp turmeric Slurry – ▢1 tsp arrowroot powder – ▢1 tbsp water
Hit the "saute" button and add ghee. Once hot, add in onion, garlic, and all of the spices. Stir 1-2 minutes until the onions begin to soften and the spices are very fragrant.
Add in chicken pieces and continue to stir for 2-3 more minutes until slightly browned. Add in tomato sauce and chicken broth and stir to combine.
Hit the "cancel/keep warm" button. Lock the lid and turn the vent to sealing. Cook on high pressure for 9 minutes, then manually release the pressure.
Stir in coconut cream (the hardened white part at the top of your coconut milk can), leaving the clear liquid in the can. Hit the "saute" button again and bring to a boil while stirring.
Mix the arrowroot powder and water together to create the slurry. Add it into the pot and stir. It will thicken quickly. Add more salt to taste. Hit "cancel/keep warm" and let it sit until ready to serve. Serve over cauliflower rice for Whole30, or regular basmati rice for just gluten free! Enjoy!