Instant Pot Chicken & Chickpea Curry

Ingredients

• 1 tbsp vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, crushed
• 2cm fresh root ginger, grated
• 1 tbsp medium curry powder
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 2 tbsp tomato purée
• 150ml hot chicken stock (1 stock cube)
• 500g skinless boneless chicken thighs, cut into 3cm pieces
• 400g tin chickpeas, drained and rinsed
• 400g tin chopped tomatoes
• 1 tsp garam masala
• 2 tbsp chopped fresh coriander
• 300g basmati rice, to serve
• Salt to taste

Method

1. Select Sauté and heat the oil. Cook the onion for 4 minutes. Add the garlic, ginger, curry powder, cumin, turmeric and tomato purée and cook for 1 minute.

2. Pour in the stock and scrape up any stuck-on bits from the base of the inner pot; this prevents a Burn notice. Add the chicken and chickpeas and stir to coat.

3. Pour the tinned tomatoes over the top and do not stir. Lock the lid, set the steam release valve to Sealing and select Pressure Cook (High) for 8 minutes.

4. When the time is up, leave the pot to release pressure naturally for 5 minutes, then carefully turn the valve to Venting to release any remaining steam.

5. Select Sauté and simmer for 5 minutes, stirring, until the sauce is thick.

6. Stir in the garam masala and season with salt. Scatter over the coriander. Serve with basmati rice, cooked following the packet instructions, and a spoonful of natural yoghurt if you like.