Step 1

Heat the olive oil in a Dutch oven or braising pan to medium heat. Add the onion and sauté 4-5 minutes or until the onions are slightly soft.

Step 2

Add the garlic, ginger, garam masala, turmeric, salt, black pepper and crushed red peppers and sauté 30-60 seconds or until fragrant.

Step 3

Stir in the lentils, then add the chicken thighs and turn them until they’re coated in the spices.

Step 4

Add the tomatoes, coconut milk and stock. Bring to a simmer and cook 20-30 minutes with the lid on, stirring frequently, until the lentils are tender and the chicken shreds easily with a fork.

Step 5

Stir in the lime or lemon juice and cilantro. Taste and adjust the seasoning, if necessary.

Step 6

Serve the curry over cooked Jasmine rice.

Step 7

Set the Instant Pot on sauté. Add the olive oil. When it ripples, add the onion and sauté 4-5 minutes or until the onions are slightly soft.

Step 8

Add the garlic, ginger, garam masala, turmeric, salt, black pepper and crushed red peppers and sauté 30-60 seconds or until fragrant.

Step 9

Stir in the lentils, then add the chicken thighs and turn them until they’re coated in the spices.

Step 10

Add the tomatoes, coconut milk and stock.

Step 11

Secure the lid on the Instant Pot and set the toggle to sealing. Set the Instant Pot to high pressure for 12 minutes. When the 12 minutes is up, let it naturally release for 5 minutes. When the 5 minutes is up, use a wooden spoon to carefully switch the toggle to release the rest of the steam. Once the lid releases, carefully remove it.

Step 12

Use a spoon to stir the mixture, then two forks or tongs to shred the chicken.

Step 13

Stir in the lime or lemon juice and cilantro. Taste and adjust the seasoning, if necessary.

Step 14

Serve the curry over cooked Jasmine rice.

Step 15

Place all ingredients, except lime juice, cilantro, and Jasmine rice, into the crock pot and stir to combine.

Step 16

Cook on low 4-6 hours or high 2-3 hours, until chicken shreds easily with two forks.

Step 17

Stir in lime juice and cilantro.

Step 18

Serve the curry over cooked Jasmine rice.