Step 1

In sauté mode, add the coconut oil to the Instant Pot insert. Then add the onion, cinnamon stick and cloves and sauté for 5-7 minutes. You can add 2 tablespoons of water to avoid burning the onion.

Step 2

Add the chicken pieces and brown them for a couple of minutes.

Step 3

Switch off the sauté mode and add the garlic, ginger, curry powder, garam masala, chopped tomatoes, the water bit of the coconut milk, salt and chilli (if using) and mix.

Step 4

Cover your Instant Pot and set the valve to the sealing position. Set to manual pressure / high pressure for 5 minutes.

Step 5

When done, allow for a complete natrual pressure release before opening.

Step 6

Switch to sauté mode, stir in the coconut cream and sauté for 2 minutes.

Step 7

Turn off the Instant Pot, and adjust seasonings, remove the cinnamon stick and serve.

Step 8

Sauté the onion, cinnamon stick and cloves in a frying pan for 5-7 minutes. You can add 2 tablespoons of water to avoid burning the onion.

Step 9

Add the chicken pieces and brown them for a couple of minutes.

Step 10

Mix in the garlic ginger, curry powder, garam masala, chopped tomatoes, the water from the coconut milk, salt and chili (if using) and switch of the heat.

Step 11

Transfer the chicken curry mix into your slow cooker and cook on low for 5-6 hours or on high for 3-4 hours.

Step 12

When done, stir in the coconut cream, adjust seasonings, let cook for a few more minutes until warmed through and serve.