Step 1

Turn the slow cooker on saute/sear and add the coconut oil, garlic and diced onion and sprinkle with salt. Saute for 4-5 minutes until the onions have begun to soften and turn golden in colour.

Step 2

Add in the tomato paste and coconut milk and all of the spices and stir so that it is well blended. Before adding in the raw chicken, taste the curry sauce to make sure that you are happy with the flavour, adjust the spices as needed.

Step 3

Add in the water and diced chicken thighs, turn the slow cooker to low heat and cook for 5 to 6 hours or high heat for 3 to 4 hours.

Step 4

To serve, sprinkle with fresh parsley and serve on top of a bed of cauliflower rice.

Step 5

Follow above instructions through to step After adding in the water and chicken cook on low heat on the stovetop for an hour and a half to two hours or in the oven for 3 hours at 150 degrees Celsius (300 degrees Fahrenheit).  Make sure to check on the curry regularly and stir to ensure that it is not burning on the bottom. Add in a splash of water if necessary.

Step 6

Follow step 1 and 2 of the above instructions using the saute function on the instant pot.

Step 7

After adding in the water, turn the instant pot to high pressure and cook for 10 minutes before doing a quick release. If desired you can thicken up the sauce by switching the instant pot to saute and leaving it to simmer for a few minutes.