Servings: 3 servings

2 tbl Sunflower oil 2 tbl Sunflower oil
3 garlic cloves; minced 3 garlic cloves; minced
1 sweet onion, diced 1 sweet onion, diced
2 sweet jalapeños, chopped 2 sweet jalapeños, chopped
1 tsp Ginger ground 1 tsp Ginger ground
1 TB Tikka masala seasoning 1 TB Tikka masala seasoning
1 tst Ground cumin 1 tst Ground cumin
1 TB Curry powder 1 TB Curry powder
1.15 lb chicken breasts, boneless and skinless 1.15 lb chicken breasts, boneless and skinless
1 can (13.5 oz) unsweetened coconut cream 1 can (13.5 oz) unsweetened coconut cream
4 tomatoes; crushed 4 tomatoes; crushed
cornstarch (optional); if you prefer a thickness sauce cornstarch (optional); if you prefer a thickness sauce

Instant Pot: sauté mode - Add a swirl of sunflower oil (2 Tbsp).
Add 3 garlic cloves, freshly minced. Add 1 sweet onion, diced and 2 sweet jalapeños, chopped.
With a spatula, stir well. To avoid burning/sticking to the bottom. Sauté until the onion is tender. About 5 minutes.
Then, add the spices (1 tsp ginger ground, 1 Tbsp tikka masala, 1 tsp ground cumin, 1 Tbsp curry powder)
Mix well to coat everything.
Add the chicken pieces. 2 chicken breasts (fresh or thawed) and mix well. With the wood spatula, scrape the bottom of the pot.
Deglaze with 1 can of coconut cream. Mix well and scrape the bottom (again).
Add the mixed tomatoes (4). Stir well.
Close the lid and turn knob to SEALING position. Pressure cook - High - 4 minutes +QR
When it's done, release the pressure (QR). Carefully, open the lid.
Optional: to thickness the sauce, pour about ⅓ cup into 2 Tbsp of cornstarch. or more. Depending on the thickness you want. And stir well.
Season with salt and pepper, if desired.
Close the lid for about 10 minutes. The sauce will thicken. Venting or sealing position doesn't matter. Open the lid and serve on top of Jasmine rice and enjoy!