Rub the spices and the sauces on the chicken pieces and let it sit for 20 minutes.
Make the coriander paste.
Pour ¾th the mixture over the chicken, saving some for later (very important)
Let it sit for another 20 minutes
Arrange the leg pieces at the bottom of the IP cooking pot.
Pour the marination over it.
Set the IP to Slow cook function on low for 4 hours. Make sure it's not on seal position.
Change the Slow cook function to high and cook for another 30 minutes.
Add 1 tsp brown sugar to the reserved green paste
Open the lid very carefully and arrange the leg pieces on a baking tray.
Brush the green paste over them liberally.
Sprinkle paprika, basil and garlic powder
Spray with oil spray
Broil for 2 minutes (it should be brown but should not dry out)
Gravy
Back in the IP pot, turn on the Saute function.
Add 2 tsp brown sugar, malt vinegar, garlic powder, coriander powder and 1 tsp of fresh lemon grass (canned will do as well) to the liquid left behind from the cooked chicken.
Cook, scrapping the sides until the liquid turns into thick gravy. It should not dry out too much.
Serve
Lay the chicken on a plate and pour the thick gravy over it. Garnish with spring onions. Serve hot with jasmine rice.
Serve hot with Jasmine rice
Note: You can store the marinated chicken for two days
Recipe by The Lady 8 Home at https://www.thelady8home.com/sweet-and-sour-chicken-roast-instant-pot-recipe/