Chicken Curry

INSTRUCTIONS

1. Press Sear/Sauté and adjust the timer to 40 Minutes.
2. Season the chicken with ½ tbsp (7 ml) of the curry powder and ½ tsp each of the salt and black pepper.
3. Add 1 tbsp (15 ml) of the olive oil to the cooking pot and let heat for 1 minute. Add the chicken, and cook until golden brown, about 3 minutes per side. Transfer the chicken to a plate.
4. Add the remaining 1 tbsp (15 ml) olive oil to the cooking pot along with the onion and remaining ½ tsp each salt and black pepper. Cover with the lid and cook, stirring occasionally, until the onion is lid and cook, stirring occasionally, until the onion is very tender, 8 to 10 minutes.
5. Uncover. Stir in the garlic, jalapeño, and ginger, and cook and stir for 1 minute. Stir in the cinnamon and remaining 1 tbsp (15 ml) curry powder, and cook and stir for 1 minute. Stir in the tomatoes and their juices. Press Cancel.
6. Nestle the chicken pieces among the vegetable mixture in the cooking pot and add the cilantro sprigs, keeping them as together as possible for easy removal later. Press Stew, adjust the temperature to 175°F (79°C) and the timer to 15 minutes, and cook until the chicken is just cooked through, 10 to 12 minutes. Press Cancel.
7. Remove and discard the cilantro sprigs. Gently fold in the chopped cilantro. the chopped cilantro.
8. Spoon the chicken and vegetables over rice and top with a dollop of yogurt (optional).