This weeknight curry leans on a fragrant base of garlic, fresh ginger, and slow-bloomed spices — curry powder, cumin, coriander, turmeric, and a touch of cayenne — all of which bring natural anti-inflammatory support to the table. Chicken thighs simmer under pressure with diced tomatoes and rich coconut milk until fall-apart tender, soaking up every bit of that warm, earthy spice blend. A finishing splash of lemon juice and a spoonful of garam masala right at the end brightens the whole pot and keeps the flavors vivid instead of muddy. Because it comes together in the Instant Pot, you get deeply developed flavor without hours of simmering, making it an easy dish to put on repeat. Ladled over rice or scooped up with naan and scattered with fresh cilantro, it's a comforting, spice-forward meal that fits neatly into an anti-inflammatory way of eating.
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Select the Sauté function on the Instant Pot and set it to high. Add the oil and heat until shimmering, about 1 minute. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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