2 tbsp oil
2 tbsp ginger, minced
1 tablespoon jalapeño peppers, or serrano pepper, minced - optional
1.5 pounds boneless skinless chicken thighs, cubed
1 cup (149 g) tomatoes, chopped
2 tsp turmeric
1 tsp garam masala
0.5 tsp cayenne pepper
0.5 tsp cumin powder
0.5 tsp coriander powder
1/4 cup cilantro, chopped
2 tbsp lemon juice, optional
1. Heat your Instant Pot on sear/Sauté to 400F or on the stovetop, heat a nonstick 10-inch pan and when it's hot, add in the oil. You want a wide saucepan.
2. Add the ginger and jalapenos. Add the chicken and let the chicken sear on one side and then flip over.
3. Add in tomatoes and stir well. Add all the spices and stir.
4. Cook until well cooked. Stir once in a while. As the chicken and tomatoes cook, you're going to see the water evaporating, the tomatoes caramelizing and mushing up--and most importantly, the oil separating.
5. By the time the water has mostly or completely evaporated, your chicken will be done. Top with cilantro and lemon juice.
Adapted from TwoSleevers.