1 1/2poundschicken breastsboneless and skinless, trimmed and cut into 2-inch pieces
1 1/2tablespoonscurry powderdivided
1teaspoonblack pepperfreshly ground, divided
2tablespoonsextra-virgin olive oildivided
1 1/2tablespoonsGingerfresh grated
28ounceswhole peeled tomatoes1 can
1/2bunchfresh cilantrohalf kept as whole sprigs and half chopped, divided
Cooked ricefor serving, optional
plain yogurtfor serving, optional
Press Sear/Sauté on the Multicooker and adjust the timer to 40 minutes.
Season the chicken with 1/2 tablespoon of the curry powder and 1/2 teaspoon each of the salt and black pepper.
Add 1 tablespoon of the olive oil to the 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.
Add the remaining 1 tablespoon olive oil to the pot along with the onion and remaining 1/2 teaspoon each salt and black pepper.
Cover with the lid and cook, stirring occasionally, until the onion is very tender, 8 to 10 minutes.
Uncover the pot. Stir in the garlic, jalapeño, and ginger, and cook and stir for 1 minute. Stir in the cinnamon and remaining 1 tablespoon of curry powder, and cook and stir for 1 minute. Stir in the tomatoes and their juices. Press Cancel.
Nestle the chicken pieces among the vegetable mixture in the pot and add the cilantro sprigs to the pot, keeping them as together as possible for easy removal later.
Press Stew, adjust the temperature to 175°Fand the timer to 15 minutes, and cook until the chicken is just cooked through, 10 to 12 minutes. Press Cancel.
Remove and discard the cilantro sprigs. Gently fold in the chopped cilantro.
Spoon the chicken and vegetables over rice (if using) and top with a dollop of yogurt (if using).