This is my first dish cooking this way, so here I go! This is a lite version without heavy cream, so if you want the full fat version, you will need to modify this recipe.

I love this frozen ginger, found it at Wally world…

Start on Saute, add coconut oil, onions, garlic, ginger, and dry spices. Saute until translucent. Hit cancel and turn off. Add tomato sauce.

Pressure for 15 minutes on meat setting.

Open and add coconut milk and cilantro.

Serve over rice.

Give it a try!

YUM!

Step one:

1 tbsp coconut oil

1.5 cups diced yellow onion

8 cloves of garlic, pressed or 3 pops of frozen garlic

1 tsp grated ginger or 2 pops of frozen ginger

2 tbsp garam masala

2 tsp smoked paprika

1tsp ground coriander

2 tsp kosher salt or Himalayan sea salt

1/2 tsp cayenne pepper (optional)

Step 2:

28 oz can of italian tomato sauce

2 lbs boneless, skinless chicken thighs cut into large pieces

After pressure cooking:

1 can coconut milk

Fresh cilantro 1/4 cup stirred in and some to garnish

Serve on top of basmati/jasmine rice or cauliflower rice