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1
Select the high Saute setting on the Instant Pot and heat the ghee. Add the onion and cook until translucent, 4 to 5 minutes. Press the Cancel button to turn off the Instant Pot. Add the chicken, tomato puree, water, ginger, garlic, chile powder, salt, garam masala, and turmeric and stir to combine.
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2
To make the rice: In a 1 1/2-quart stainless-steel bowl that will fit in the Instant Pot, stir together the rice, water, and salt. Place a tall steam rack in the pot, making sure its legs are resting on the bottom. Place the bowl of rice on the rack.
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3
Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 5 minutes at high pressure.
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4
Let the pressure release naturally for 5 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot. Using heat-resistant mitts, place the bowl of rice on a trivet and remove the tall steam rack. Add to the pot the coconut cream, tomato paste, fenugreek, and sugar and stir to combine. Select the high Saute setting and cook until the curry comes to a boil and is heated through, about 2 minutes. Press the Cancel button to turn off the Instant Pot.
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5
Spoon the rice onto plates and ladle the curry over the top. Sprinkle with the cilantro and serve.
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6
Note: The unsweetened coconut cream used in the recipe (not to be confused with the sweetened coconut cream used primarily in cocktails) can be found canned in grocery stores. It can be replaced with the cream from a can of regular full-fat coconut milk. Put the can of coconut milk in the refrigerator for 4 to 5 hours or in the freezer for 5 minutes to separate the cream from the water, then open the can and scoop off the cream from the top of the coconut water.
