No more take away butter chicken! Make this curry recipe featuring fragrant spices commonly used in Indian cuisine.

Ingredients

• 400g tin diced tomatoes
• 1 tbsp minced garlic
• 2 tsp minced fresh ginger
• 1½ tsp salt
• 1½ tsp ground turmeric
• 1½ tsp garam masala
• 1½ tsp paprika
• 1½ tsp ground cumin
• ½ tsp chilli powder
• 2 kg chicken thigh, diced
• ⅔ cup coconut milk, well stirred
• 1 tbsp tomato paste
• 1 tbsp cornflour
• ½ chopped fresh coriander, plus additional for garnish
• Hot cooked rice and naan bread (optional)

Method

1. Combine tomatoes, garlic, ginger, salt, turmeric, garam masala, paprika, cumin and chilli powder in the Cooking Pot; stir to blend. Add chicken , tomato paste and coconut milk, stir. Secure lid. Press BEANS/CHILLI; set pressure to HIGH and time to 10 minutes. Make sure Steam Release Dial is in the “Seal” (closed) position. Press START/STOP.
2. Once cooking is complete, quick release pressure. Remove chicken to medium bowl. Press BROWN/SAUTÉ, START/STOP, place cornflour in a heatproof jug and add ¼ cup of the butter chicken sauce into the jug, whisk until a smooth paste. Add another ¼ cup butter chicken sauce and whisk, pour into the cooking pot and stir. Stir occasionally until sauce thickens.
3. Return the chicken back to the Cooking Pot and stir well for approximately 4 minutes or until heated through. Serve with rice and naan, if desired; garnish with coriander.