Chicken Curry with Chickpeas and Cauliflower (PCP)

• 8 (5- to 7- ounce) bone-in chicken thighs, trimmed
• Salt and pepper
• 1 tablespoon vegetable oil
• 2 onions, chopped fine
• 6 garlic cloves, minced
• 1 tablespoon curry powder
• 2 teaspoons grated fresh ginger
• 1 tablespoons tomato paste
• 1 teaspoon garam masala
• 1 cup low-sodium chicken broth
• 1/2 head cauliflower (1 pound), cored and cut into 1-inch florets
• 1 (14-ounce) can chickpeas, rinsed [I botched this by buying dried instead of canned.  Decided to use this can of red beans that I haven't managed to use elsewhere.]
• 1/2 cup coconut milk
• 1/2 cup frozen peas
• 1/4 cup minced fresh cilantro

Mise en place.

Brown half the thighs skin-side down.  Remove skin from each thigh.

Cook onion over medium heat until softened.

Stir in garlic, curry powder, ginger, tomato paste, and garam masala and cook until fragrant.

Stir in broth.  Scrape up fond.  Nestle chicken with any accumulated juices into pot.  Cook at high pressure for 20 minutes.

Reserve chicken on plate, tented with foil.  Bring sauce to simmer, stir in cauliflower, chickpeas, and coconut milk and cook until cauliflower is tender.

Though hardly amazing, this was a perfectly satisfactory chicken curry.  Obviously great texture for a such a short period of time.
I'm sad I had to toss out much of it since upheaval in my personal life got in the way,