Ingredients:
1/4 cup butter or dairy-free margarine
1/2 sweet onion, diced
1 small red pepper, diced
3 cloves garlic, minced or pressed
1 cup chicken stock
1 8oz can tomato sauce
1 Tbsp tomato paste
2 lbs. boneless, skinless chicken breasts, cut into 1" chunks
1/2 cup coconut milk (full-fat, not lite; needs to be room temp and mix it up before measuring)
2 Tbsp gluten-free flour
2 Tbsp chopped fresh cilantro
***Serve with basmati rice***
Spice Mixture:
1/2 tsp ground ginger
1-1/2 tsp garam masala
1 tsp ground turmeric
1 tsp smoked paprika
1 tsp cumin
up to 1/4 tsp cayenne pepper, as desired
1 tsp salt
1/4 tsp pepper
Directions:
***My instant cooker is a 6 qt Crockpot brand and may have different settings than yours. I have tried to use generic terms but you may need to adjust based on your cooker's buttons and whatnot.***
Set your instant cooker to Saute and add butter. Cook the onions, bell pepper, and garlic until tender, about 3-5 minutes. Add the spice mixture and cook, stirring frequently, for about a minute. Stir in the tomato sauce, chicken stock, and tomato paste. Add the chicken chunks and stir again.
Set your instant cooker to Stew and reduce time to 10 minutes (mine would only go down to 15 so I just stopped it after 10). If you don't have a "Stew" button then do a manual setting of High Pressure and High Heat. Keep the steam valve closed. Follow your cooker's instructions for a quick release.
While your cooker is cooking, get your rice going. In a small bowl, whisk together the coconut milk and flour. Once your cooker is done and released, remove the lid and put it on Saute. Stir the milk mixture into the butter chicken and cook until slightly thickened, about 3 minutes. Stir in the cilantro and taste to adjust salt and pepper.
Serve with rice--over, under, or on the side. If you're not gluten-free (or if you can find some GF--please tell me!) some naan would be awesome with this!
