Preparation

Step 1 out of 9

To Make in an Instant Pot or Pressure Cooker:

Step 2 out of 9

Set the Instant Pot or pressure cooker to the sauté setting. Add the olive oil and allow to heat for one minute. Add the onion, apple and ginger, and cook, stirring occasionally, until softened, about five minutes. Stir in the garlic, curry paste, coriander, cumin and garam masala, and cook for one minute.

Step 3 out of 9

Add the chicken thighs, potatoes, tomatoes, chicken broth, coconut milk, salt and pepper, and stir to combine.

Step 4 out of 9

Put the lid on the Instant Pot, close the steam vent and set to high pressure using the manual setting. Decrease the time to 10 minutes.

Step 5 out of 9

Once the time is expired, wait for five minutes, then carefully use the quick-release valve to release the steam. Shred the chicken with two forks. Season to taste. Serve.

Step 6 out of 9

To Make on the Stove Top:

Step 7 out of 9

Heat the olive oil in a large saucepan set over medium heat. Add the onions, apple, and ginger, and cook until tender, about five minutes. Stir in the garlic, curry paste, coriander, cumin and garam masala, and cook for one minute.

Step 8 out of 9

Add the chicken thighs, potatoes, tomatoes, chicken broth, coconut milk, salt and pepper, and stir to combine.

Step 9 out of 9

Cover the pot, with the lid ajar, and simmer for approximately two hours, or until the gravy thickens. Shred the chicken with two forks. Season to taste. Serve.