For the Instant Pot Method:

1. Place the tomatoes, curry powder, garlic, ginger, and salt in the Instant Pot. Stir to combine. Add the chicken and stir to coat.
2. Cover the pot. Turn the valve to sealing. Set the pot: manual, high pressure, 10 minutes. Once the time is up, let the valve release for 10 minutes. 
3. Uncover the pot and remove the chicken. Add the butter and heavy cream to the pot. Chop the chicken into bite-size pieces. Once the butter has melted, return the chicken to the pot and stir to combine. Taste. Add salt to taste if necessary. 
4. If you are adding the spinach, add it to the pot. You can cover the pot for a few minutes to speed up the wilting process — it will take a few minutes for the leaves to wilt down. You can add the spinach in batches, too, if that’s easier for you. 

For the Stovetop Method: 

1. Place the tomatoes, curry powder, garlic, ginger, and salt in a large, wide pot or braiser. Stir to combine. Add the chicken and stir to coat.
2. Cover the pot and bring to a simmer over high heat. Once the mixture is simmering — open the lid to see — lower the heat to medium-low and cook covered for 40 minutes. 
3. Uncover the pot and remove the chicken. Add the butter and heavy cream to the pot. Chop the chicken into bite-size pieces. Once the butter has melted, return the chicken to the pot and stir to combine. Taste. Add salt to taste if necessary. 
4. If you are adding the spinach, add it to the pot. You can cover the pot for a few minutes to speed up the wilting process — it will take a few minutes for the leaves to wilt down. You can add the spinach in batches, too, if that’s easier for you. 

To Make Butter Chickpeas

1. Use 4.5 cups cooked chickpeas or 3 drained 15-oz cans, rinsed. Add 1/2 cup water to the pot. 
2. Follow either cooking method above. To finish, simply add the butter and cream right to the pot — no need to remove the chickpeas first.