Set the Instant Pot to the saute setting. Add the olive oil and allow to heat for 1 minute. Add the onion, apple and ginger, and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, curry paste, coriander, cumin and garam masala, and cook for 1 minute.

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

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.

Once the time is expired, wait for 5 minutes, then carefully use the quick release valve to release the steam. Shred the chicken with two forks. Season to taste. Serve.

For The Stovetop:

Heat the olive oil in a large saucepan set over medium heat. Add the onions, apple and ginger, and cook until tender, about 5 minutes. Stir in the garlic, curry paste, coriander, cumin and garam masala, and cook for 1 minute.

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

Cover the pot, with the lid ajar, and simmer for approximately 2 hours, or until the gravy thickens. Shred the chicken with two forks. Season to taste. Serve.