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Export 8 ingredients for grocery delivery
Step 1
Place the tomatoes, curry powder, garlic, ginger, and salt in the Instant Pot. Stir to combine. Add the chicken and stir to coat.
Step 2
Cover the pot. Turn the valve to sealing. Set the pot: manual, high pressure, 10 minutes. Once the time is up, let the valve release for 10 minutes.
Step 3
Uncover the pot and remove the chicken. Add the butter and heavy cream to the pot. Chop the chicken into bite-size pieces. Once the butter has melted, return the chicken to the pot and stir to combine. Taste. Add salt to taste if necessary.
Step 4
If you are adding the spinach, add it to the pot. You can cover the pot for a few minutes to speed up the wilting process — it will take a few minutes for the leaves to wilt down. You can add the spinach in batches, too, if that’s easier for you.
Step 5
Place the tomatoes, curry powder, garlic, ginger, and salt in a large, wide pot or braiser. Stir to combine. Add the chicken and stir to coat.
Step 6
Cover the pot and bring to a simmer over high heat. Once the mixture is simmering — open the lid to see — lower the heat to medium-low and cook covered for 40 minutes.
Step 7
Uncover the pot and remove the chicken. Add the butter and heavy cream to the pot. Chop the chicken into bite-size pieces. Once the butter has melted, return the chicken to the pot and stir to combine. Taste. Add salt to taste if necessary.
Step 8
If you are adding the spinach, add it to the pot. You can cover the pot for a few minutes to speed up the wilting process — it will take a few minutes for the leaves to wilt down. You can add the spinach in batches, too, if that’s easier for you.
Step 9
Use 4.5 cups cooked chickpeas or 3 drained 15-oz cans, rinsed. Add 1/2 cup water to the pot.
Step 10
Follow either cooking method above. To finish, simply add the butter and cream right to the pot — no need to remove the chickpeas first.