Add ghee, onion, garlic, ginger, tomato paste, salt, curry powder, cumin, turmeric, cayenne, paprika and saute for 3 minutes until spice are fragrant and onions have softened.
Add chicken thighs, sweet potato and cauliflower and stir to coat with the spices.
Add chicken stock and coconut milk and stir to combine.
Turn off Saute function, cover with lid and lock for pressure cooking.
Set at Manual High Pressure for 20 minutes.
After 20 minutes, use the quick release method.
Stir in the frozen mango, baby spinach and lime juice.
Let the curry sit for 10 minutes before serving and top with cilantro.
Slow Cooker Method:
Add all of the ingredients except mango, spinach, lime and cilantro to the slow cooker.
Set for 4 hours on High or 6 hours on low.
Add the mango, spinach and lime juice once the slow cooker time is complete and let sit for 10 minutes before serving and top with cilantro.
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