Heat oil in a large frying pan over medium-high heat. Add chicken. Sauté for 4-5 minutes or until cooked through. Remove from pan. Set aside.

To the same pan, add oil. Once hot, add cinnamon stick. Fry for few seconds. Add onions. Sauté for 2-3 minutes or until browned.

Add ginger and garlic. Sauté for 1-2 minutes or until fragrant. Add ground turmeric and curry powder. Stir fry for few seconds.

Add coconut milk and chicken stock. Season with salt. Stir to combine. Simmer for 3 minutes.

Add fried chicken and coriander (cilantro) leaves. Bring to the boil. Reduce heat and simmer for 3-4 minutes or until the sauce is thick.

Garnish with more coriander (cilantro) leaves.

Select sauté function on instant pot. Heat oil, and fry chicken sprinkled with curry powder. Season with salt and pepper.

Fry chicken for 3-4 minutes or until browned. Remove chicken from the pot.

Pour in 1 tablespoon oil. Sauté onions for 3-4 minutes or until browned. Add minced ginger and garlic. Fry for a minute or until fragrant. Turn off sauté function.

Stir in coconut milk, chicken stock (broth), fried chicken, ground turmeric, curry powder, and coriander (cilantro) leaves. Close and lock the lid. Select high pressure according to manufacturer’s instructions. Set timer for 10 minutes.

Release pressure following the manufacturer’s instructions. Unlock and remove the lid.

Garnish with more coriander (cilantro) leaves.

Heat oil in a large frying pan over medium-high heat. Add chicken in a single layer. Sprinkle with curry powder. Season with salt and pepper.

Cook for 2-3 minutes or until browned on all sides.Transfer chicken to the slow cooker.

Add onions, ginger, garlic, ground turmeric, curry powder, coconut milk, stock or broth and coriander leaves. Stir to combine.

Cover and cook on low for 6 to 8 hours or on high for about 4 hours. Garnish with more coriander leaves before serving.