2poundsboneless chicken breasts(cut in bite-sized chunks)
1teaspoonred pepper paste
1cancoconut cream(13.66 ounces) (or coconut milk)
1cantomato sauceoptional (8 ounces)
Turn pot to sauté mode. Place cumin and ginger in dry pot. Stir fry for about 1 minute or until it becomes aromatic. Do not let ingredients brown.
Add oil, chicken, salt, garlic powder, sugar, curry powder and red pepper paste. Stir to mix all ingredients well, browning the chicken lightly on all sides.
Pour coconut milk and stir. **Add tomato sauce to reduce spice if you wish. We find this recipe perfect without the tomato sauce.**
Cover, lock pressure cooker, turn the valve to sealed and set to cook on high pressure for 8 minutes. Allow the chicken to naturally release for 5 minutes, then open the valve to release all the pressure.
Serve with rice and garnish with cilantro.
The calories shown are based on the recipe serving 6, with 1 serving being 1/6 of the recipe. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**