Heat a large pan (instant pot, dutch oven or searing pan) until hot with the oil. Add the chicken thighs in batches and stir fry until browned (add extra oil as required). Remove.
Reduce the heat to medium and add the ghee/butter, stirring until melted.Add the onion, and cook until softened.
Add the garam masala, sweet paprika, coriander, ginger, chilli powder, cinnamon stick and cardamom pods and stir fry until the kitchen smells amazing (about 2 minutes).
Add the passata, sugar, chicken and carrots.
Instant Pot Instructions
Put on the lid, and set to pressure cook, high pressure, 20 minutes, manual pressure release.
Open your instant pot, add the yoghurt, broccoli and lemon juice and saute' for 5 minutes or until the sauce has thickened slightly. Serve with rice or naan breads.
Slocew cooker instructions
Pop the lid on and cook for 4 hours on high or 8 hours on low.
At the end of cooking, open the slow cooker and add the yoghurt, broccoli and lemon juice and turn to high for 5 minutes without the lid or until the sauce has thickened slightly. Serve with rice or naan breads.
Stove/ dutch oven instructions
Pop a lid on it and cook for 40 minutes on the stove or 4 hours in the oven at 120 degrees celsius (248f).
At the end of cooking, add the yoghurt, broccoli and lemon juice and cook for 5 minutes without the lid or until the sauce has thickened slightly. Serve with rice or naan breads.
Notes
Freezer friendly!I freeze portions on a bed of rice.Serving: great served with rice, and naans (or flatbreads!)