2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
1 1/2 teaspoons kosher salt, divided
1 tablespoon of olive oil
1 small yellow onion, finely chopped
3 large cloves garlic, minced (about 1 tablespoon)
1 tablespoon minced fresh ginger
1 tablespoon garam masala
1 teaspoon ground chili powder
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1 (8-ounce) can no salt added tomato sauce
1 (14-ounce) can light coconut milk
3/4 cup frozen peas
1/2 cup plain Greek yogurt
Fresh cilantro, for serving
Season the chicken with 1 teaspoon kosher salt and set aside.
Add oil to Instant Pot and set to SAUTE or use pan.
Add the onion, garlic, ginger, garam masala, chili powder, cumin, turmeric, and cayenne. Cook, stirring often, until the onion is soft and the spices are very fragrant, about 5 minutes.
Add the chicken pieces, stir to coat with the spices and onion, and cook, stirring often, just until the outsides start to brown, about 4 minutes. Add the tomato sauce and 1/2 teaspoon salt. Stir to combine. Cover and cook on Manual for 8 minutes.Vent to immediately release the pressure.Or cover your pan with a lid and saute on medium heat for 10 minutes.
Uncover and stir in the coconut milk. Turn the Instant Pot back to SAUTE. Bring the mixture to a simmer, stirring occasionally, and let it continue to simmer until the sauce thickens slightly, about 10 to 15 minutes. Turn the Instant Pot off, and then stir in the peas. Let cool for 3 to 4 minutes, and then stir in the Greek yogurt (do not stir in the Greek yogurt right away or it may curdle).
