Step 1

Press saute on instant pot. Once it says "hot", add cooking oil and swirl to cover the base of the pot. Add onion and cook until the onion is soft and slightly caramelized about 5 minutes. Add chicken pieces and stir until they turn opaque. Add the carrot, potato, celery, and grated apple. Stir to mix everything. Add 2 cups of chicken stock

Step 2

Turn off saute mode. Cover the lid and turn the steam release handle to seal and press "pressure cook" and set the timer for 10 minutes. When the timer is up, release pressure immediately. Once the pressure valve has collapsed, unlock the lid. Break in the curry roux block into pieces and let the curry roux melt into the stew. Stir to mix everything. The curry would be thick and rich. Serve immediately with rice or flatbread

Step 3

Preheat oil in a large heavy-bottom pot. Add onion and cook until the onion is soft and slightly caramelized about 5 minutes. Add chicken pieces and stir until they turn opaque

Step 4

Add the carrot, potato, and celery, and cook for another minute. Add the grated apple, and chicken stock. Bring it to a boil and then lower the heat to let it gently simmer until the chicken is cooked through and the veggies are soft but not mushy

Step 5

Break the instant curry roux into pieces and add to the stew. Stir to mix and the sauce will start to get thickened. Turn off the heat and serve immediately with rice or flatbread