Coconut Curry Chicken with Chickpeas and Cauliflower {Slow Cooker or Instant Pot}

Step 1

Set a pressure cooker to the "Sauté" function and preheat on high. When the cooking pot is hot, add the ghee or oil, and the onion. Cook until soft and translucent, about 5 minutes, stirring frequently.

Step 2

Stir in the ginger, garlic and all the spices through the cayenne pepper. Cook until fragrant and the spices are coated in the oil about 1 minute.

Step 3

Add the lime juice, salt, chicken, cauliflower and water or stock to the pot and stir to mix. Secure the lid of the pressure cooker and cook on medium-high 8 minutes. Release the pressure manually or use the quick release function.

Step 4

Open the lid and stir in the chickpeas and coconut milk.  If the sauce seems too thin, simmer on the sauté function for a few minutes to reduce the liquid.

Step 5

Stir in the spinach. Serve warm in bowl sprinkled with cilantro and sesame seeds.

Step 6

Put the ghee or oil in a skillet over medium heat. Add the onion and cook until soft and translucent, about 5 minutes, stirring frequently.

Step 7

Stir in the ginger, garlic and all the spices through the cayenne pepper. Cook until fragrant and the spices are coated in the butter, about 1 minute.

Step 8

Transfer the mixture to a slow cooker and add the lime juice, salt, chicken, cauliflower and water or stock to the pot and stir to mix. Cover and cook on low for 6 hours.

Step 9

Stir in the chickpeas, coconut milk, and spinach. Serve topped with cilantro and sesame seeds.