Chop green chili peppers, and mince garlic; set aside.
Crockpot Cooking time: 3-5 hours on low or 2-3 hours on high in slow cooker
Number of servings (yield): 4
Instant Pot recipe update: Defrost chicken curry in the fridge the night before. Then place chicken curry in Instant Pot and add a 3/4 cup of water, close the lid making sure the vent valve is on the sealing position. Press the Pressure-cooking setting and set the time for 40 minutes. Once 40 minutes is up, do a quick release. Then remove at least one cup of liquid and turn IP to sauté. This helps the sauce to thicken and coat the chicken.