Ingredients

900g (2 lbs)Boneless Chicken (Thighs are best)
2 tbspHoney
2 tbspGaram Masala
1 tbspChili Powder
1 tbspGarlic Powder
1 tbspCumin
2 tspTurmeric
1/2 tspGround Ginger
1/2 tspCayenne Pepper
1 canCoconut Milk
1Sliced Onion
2Diced Peppers

Instructions - Instant Pot

  1. Add all ingredients except Diced Peppers to Instant Pot (or Freezer Bag). Mix thoroughly. With Freezer Bag this can be frozen for up to three months
  2. Thawed: In Instant Pot cook for 5 minutes at Manual High Pressure plus 10 minutes for Natural Release
  3. Frozen: In Instant Pot cook for 15 minutes at Manual High Pressure plus 10 minutes for Natural Release
  4. Once pressure released shred Chicken, add Pepper. Saute until sauce is thickened
  5. Serve with Rice and/or Naan
Recipe Source. Modified.