• Coat a big skillet with a vegetable oil spray and cook chicken breasts over medium heat and cook until cooked through approximately 7 min, then remove from the pan.
• Add the vegetable oil to the pan with the onions and cook for 5 minutes, stirring occasionally till softened, after this add the garlic and ginger and cook for another two min.
• Add the curry powder, cumin, turmeric, coriander, and cayenne and stir well for 30 seconds before adding yogurt to the tomatoes, stirring well, and simmering for 10 min.
• Add chicken, stir well enough to combine, and garnish with cilantro.

HOW TO THICKEN CHICKEN CURRY

• You could thicken curry in a few different ways. Try adding 4 tablespoons of tomato puree, stirring till blended. You could also try adding more yogurt, or just cook curry for longer until some of the water boils and the sauce thickens.

HOW TO DO CHICKEN CURRY IN THE SLOW COOKER

• Spray a skillet with vegetable oil and cook the chicken breast until browned on both sides. Put the chicken in a slow cooker. Put the onion, garlic, and ginger on top of the chicken.
• In a big bowl, whisk yogurt, tomatoes, and seasoning together. Pour over some chicken.
• Cook on high for about four hours or on low for 8 hours. Finish with fresh cilantro and serve.

HOW TO DO CHICKEN CURRY IN THE INSTANT POT

• Switch the sauté function on and grease the bottom of the bowl with a cooking spray.
• Add in the ginger, garlic, onion, and chicken. Brown on both sides of the line.
• While the chicken is cooking, whisk together the tomatoes, the yogurt, and the seasoning. Place the sauce over the chicken when the chicken is cooked.
• Seal the lid and the pressure valve. Set the manual high setting for 8 mins, then allow it to be released naturally.
• Finish with coriander before serving.