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