Press sauté, add the coconut oil and when it melts, add the onion. Stir-fry for 10-12 minutes or until they turn brown. Remove some of the onions and set them aside to use as a garnish.
Add the curry leaves and the chicken. Stir-fry for 8-9 minutes, or until the chicken is no longer no longer pink and is mostly cooked through.
Add the ginger and ground spices and give everything a good mix so that the chicken is coated with all of the spices.
Add the potatoes and carrots, stir, then add the coconut milk.
Secure the lid, close the pressure valve and cook for 4 minutes at high pressure.
Naturally release pressure for 10 minutes. Open the valve to release any remaining pressure.
Garnish with the browned onions and serve.