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    Home » Instant Pot

    Instant Pot Chicken Korma

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read the disclosure.    

    Published: Jun 11, 2020 | Updated: Mar 5, 2021 | Author: Paint the Kitchen Red | 20 Comments

    JUMP TO RECIPE
    Instant Pot coconut chicken korma curry pinterest pin with rice in a bowl with naan bread in the background

    Instant Pot Chicken Korma is a mildly spiced coconut chicken curry recipe that’s delicious enough to impress guests but easy enough to make on a weeknight. Put away the jar of store-bought korma sauce and make this curry from scratch with little effort.

    Instant Pot chicken korma curry with rice in a bowl with naan bread in the background

    Table of Contents


    1. INTRODUCTION
    2. TIPS
    3. INGREDIENTS
    4. STEP BY STEP INSTRUCTIONS
    5. RECIPE CARD – PRINTABLE
    6. RELATED RECIPES AND GUIDES

    Introduction

    If you’re new to Indian food, this chicken korma is a great gateway recipe to introduce you to Indian cuisine. The spices give this dish fragrance and flavor while the coconut milk gives the curry a rich, creamy quality.

    The word korma means ‘braise’. Kormas are mild Indian curries braised in yogurt, broth, water, or cream. Chicken Korma traces its origins to the royal North Indian (Mughal) kitchens.

    In North Indian cooking, korma is traditionally made with yogurt and cream and is garnished with sauteed raisins and nuts.

    In South India, korma is made with coconut. The South Indian (Kerala) version is also referred to as Malabari Chicken Korma (or kurma). Since I’m partial to the South Indian version, that’s what I’m sharing here.

    Traditional South Indian chicken korma is made with grated coconut and has the added ingredient of white poppy seeds (khus khus).

    I wanted this recipe to be as easy as possible so I’ve eliminated the need to bring out the blender. I substitute coconut milk for the grated coconut and omit the poppy seeds.

    Serve this easy Instant Pot Chicken Korma over basmati rice to soak up the rich, creamy korma gravy. You can also serve it with naan (bread).

    Here are some Instant Pot South Indian recipes you might like to try out:
    – Authentic Instant Pot Chicken Curry
    – Instant Pot Beef Curry with Coconut Milk
    – Instant Pot Fish Molee Curry
    – Instant Pot Sambar

    TIPS AND SUBSTITUTIONS


    Oil

    Instead of sauteing the whole spices (cinnamon, cardamom, etc.) in oil, try substituting ghee or coconut oil. Both add wonderful flavor to this recipe. You can buy coconut oil and ghee at most grocery stores or you can make your own ghee with this Instant Pot Ghee recipe.


    Onions

    The Instant Pot chicken korma recipe, as written, is made by doing a minimal saute of the onions (to light golden) and it tastes great.

    But as I’ve mentioned in other recipes, the longer you can saute the onions for Indian curries (without burning them!) the better, in my opinion. So if you have the time, go ahead and saute the onions to a deeper golden brown.


    Kashmiri Chili Powder

    Kashmiri chili powder is a special kind of Indian chili powder that has a bright red color without being too spicy. I actually use more than is called for in the recipe, so if you like your curries on the spicy side, you can add more.

    It can be found at Indian grocery stores or on amazon. If you can’t find Kashmiri chili powder, go ahead and substitute a smaller quantity of cayenne pepper.

    The great thing about Indian dishes is that you can make them as mild as you like by adjusting the quantity of chili powder or substituting paprika for the chili powder.  The recipe, as written, is not very spicy (by my Indian standards!)


    Spice

    This is a pretty mild curry, so if you like spicy foods add a half or whole serrano pepper or jalapeno pepper that’s slit down the middle.


    Fennel

    Fennel is commonly used in South Indian (Kerala) recipes. I prefer to use whole fennel seeds and grind them using a mortar and pestle or a coffee grinder that I keep especially for grinding spices. If you buy ground fennel, you probably won’t use it up before it loses its freshness.


    Tomato Paste

    Tomato paste can burn easily if the inner pot is too hot. When you’re sauteing the tomato paste, keep a close eye and add a tablespoon or two of chicken broth or water if it starts to burn.


    Coconut Milk

    I use full-fat coconut milk. I find some coconut milk brands don’t do well during pressure cooking, including some brands that are widely available at grocery stores. My two favorite brands are Aroy-D and Chaokoh. Some readers recommend Trader Joe’s brand coconut milk.

    Cashew Butter

    I buy cashew butter at my local grocery store, but I know it may not always be available. Almond butter seems much more popular.

    If you can’t find cashew butter, take a couple of tablespoons of roasted cashews and blend them to a smooth paste, adding enough water or broth to get the blender moving. If you add too much water the mixture may be too grainy and watery.


    If you’re new to the Instant Pot and aren’t familiar with how to use it, you might find it helpful to first read one of the following guides and then come back here to learn how to make this recipe.

    • Instant Pot DUO Beginner’s Manual
    • Instant Pot ULTRA Beginner’s Manual
    • Instant Pot DUO EVO PLUS Beginner’s Manual
    • Instant Pot DUO NOVA Beginner’s Manual
    • Instant Pot DUO GOURMET Beginner’s Manual
    • Instant Pot DUO CRISP Beginner’s Manual
    • Instant Pot PRO Beginner’s Manual
    • Instant Pot PRO CRISP Beginner’s Manual

    Instant Pot Chicken Korma – Ingredients

    Instant Pot Chicken Korma - Ingredients part 1 - chili powder, fennel powder, turmeric, salt, cardamom, bay leaves, cinnamon stick, cloves, cumin, black pepper, coriander
    • Chili powder
    • Fennel powder
    • Turmeric
    • Salt
    • Cardamom
    • Bay leaves
    • Cinnamon stick
    • Cloves
    • Cumin
    • Black pepper
    • Coriander
    Instant Pot Chicken Korma - Ingredients part 2 - chicken, onions, garlic, oil, ginger, coconut milk, broth, cashew butter, tomato paste
    • Chicken
    • Onions
    • Garlic
    • Oil
    • Ginger
    • Coconut milk
    • Broth
    • Cashew butter
    • Tomato paste
    • Cilantro (not shown)

    How to Make Chicken Korma in the Instant Pot (Step by Step Instructions)

    1. Turn on Saute Mode.
    2. Saute whole spices.
    3. Saute onions and tomatoes.
    4. Saute spices and stir in chicken.
    5. Stir in broth and coconut milk.
    6. Pressure cook for 4 minutes.
    7. Do a 15-minute natural pressure release (NPR15).
    8. Thicken the curry.

    How to Turn on Saute Mode

    Instant Pot Ultra Duo Saute Function collage - arrows pointing to Saute in Duo and Ultra - Paint the Kitchen Red
    • Instant Pot DUO:  Select the Saute function.
    • Instant Pot ULTRA:  Select the Saute function and press Start.

    Saute Whole Spices

    Instant Pot Chicken Korma Instructions collage - oil in inner pot, cloves, cardamom, bay leaves and cinnamon added, onion garlic ginger added
    • Once the inner pot has heated up, add oil or ghee.
    • When oil is hot, add whole spices (bay leaves, cinnamon, cardamom, and cloves) and stir until fragrant, about 15 seconds.
    • Add onion, ginger and garlic.

    Saute Onions and Tomatoes

    Instant Pot Chicken Korma Instructions collage - onions sauteed, tomato paste added, stirred
    • Saute the onion mixture until onions are golden brown, about 5 minutes.
    • Add tomato paste and saute for a minute or two. *
    • Press Cancel. The spices in the next step will cook in residual heat.

    Pro Tip


    * If the tomato paste starts to stick to the bottom or burn, add a tablespoon or two of broth to deglaze, and continue sauteing.

    Saute Spices and Stir in Chicken

    Instant Pot Chicken Korma Instructions collage - spices added, stirred, chicken added
    • Stir in coriander, cumin, chili powder, turmeric, fennel powder, black pepper, and salt.
    • Saute the spices with the onion mixture for about 30 seconds. Deglaze as needed.
    • Add in the chicken.

    Stir in Broth and Coconut Milk

    Instant Pot Chicken Korma Instructions collage - chicken and spiced stirred, coconut milk added, stirred
    • Stir chicken and spices until combined.
    • Add broth and 1 cup of coconut milk and stir till combined.

    Instant Pot Duo Pressure Cook 4 minutes

    Instant Pot Duo Manual mode 4 minutes collage - close lid, press manual, press + -, display says 4 - Paint the Kitchen Red
    • Close the lid and make sure steam release handle is in Sealing position
    • Press Manual (or Pressure Cook) and + or – until the display reads 4 (4 minutes).

    Instant Pot Ultra Pressure Cook 4 minutes

    Instant Pot Ultra pressure cook 4 minutes collage - open lid, select pressure cook and set time to 00:04, display says on - Paint the Kitchen Red
    • Close the lid.
    • Select Pressure Cook mode and adjust the time to 4 minutes (00:04).
    • Press ‘Start’.

    Pressure Cooking Process (Duo and Ultra)

    Instant Pot Duo Pressure Cooking collage - display shows On, float valve is down, display shows L0:00 - Paint the Kitchen Red
    Instant Pot Ultra pressure cooking collage - Ultra display shows On, float valve is up, display shows 00 00 - Paint the Kitchen Red
    • Instant Pot display will change to On.
    • Once the Instant Pot is pressurized, the float valve will go up.
    • The display will count down to 0; it will then switch to Keep Warm mode and display L0:00  or 00 00 and begin to count up the number of minutes since pressure cooking completed.

    How to do a 15-minute Natural Release of Pressure

    Instant Pot Ultra and Duo 15 minute Natural Release (NPR) collage of both Duo and Ultra display panels -Paint the Kitchen Red
    • Allow the Instant Pot to stay in Keep Warm mode for 15 minutes.

    How to Release any Remaining Pressure on the DUO

    Instant Pot Quick Release collage - move handle to venting, float valve down, lid propped open - Paint the Kitchen Red
    • Move the steam release handle to Venting. Any remaining steam will come out of the steam release handle.
    • When your Instant Pot is depressurized, the float valve will be in the down position.
    • Press Cancel and open the Instant Pot.

    How to Release any Remaining Pressure on the ULTRA

    Instant Pot Ultra Release Steam and Open collage - press steam release button, float valve in down position, Instant Pot Ultra is open - Paint the Kitchen Red
    • Press down on the Steam Release Button until it locks into place, and any remaining steam will come out of the Steam Release Valve.
    • When your Instant Pot is depressurized, the float valve will be in the down position.
    • Press Cancel and open the Instant Pot.

    [Find out more about the pressure release methods and how and when to use them. ]

    Thicken the Curry

    Instant Pot Chicken Korma Instructions collage - cooked curry with peanut butter and coconut milk added, stirred
    • Stir in the cashew butter and remaining coconut milk.
    • Select Saute mode, and cook for a minute or two until thickened and heated through, stirring frequently.
    • Press Cancel and stir in chopped cilantro if desired.
    • Serve with hot buttered naan or steamed basmati or jasmine rice.
    Instant Pot chicken korma curry with rice in a bowl with naan bread in the background

    Instant Pot Chicken Korma

    Instant Pot Chicken Korma is a mildly spiced coconut chicken curry that's delicious enough to impress guests but easy enough to make on a weeknight. Put away the jar of store-bought korma sauce and make this curry from scratch with little effort.
    4.86 from 7 votes
    PRINT PIN RATE
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 6
    Calories: 429
    Author: Paint the Kitchen Red

    Equipment

    • Instant Pot

    Ingredients
      

    • 2 Tbsp vegetable oil or ghee
    • 2 small bay leaves or 1 large
    • 1 cinnamon stick 2 inches
    • 5 cardamom pods
    • 5 whole cloves
    • 2 1/2 cups onion chopped
    • 2 Tbsp garlic minced
    • 1 Tbsp ginger minced
    • 2 Tbsp tomato paste
    • 1 Tbsp coriander powder
    • 1 tsp cumin powder
    • 1 tsp Kashmiri chili powder
    • 1/2 tsp turmeric powder
    • 1 tsp fennel powder
    • 1 1/4 tsp salt or to taste!
    • 1/2 tsp black pepper powder
    • 2 1/2 lb boneless skinless chicken thighs cut into 1 1/2 inch pieces
    • 1/2 cup chicken broth
    • 1 1/4 cup coconut milk divided (preferably Chaokoh or Aroy-D brand)
    • 2 Tbsp cashew butter or almond butter
    • 1/4 cup cilantro chopped, to garnish

    Instructions
     

    • Select Saute and allow the Instant Pot to heat up. Once the inner pot has heated up, add oil or ghee.
    • Once the oil has heated up, add bay leaves, cinnamon, cardamom, and cloves and stir until fragrant, about 15 seconds.
    • Stir in onion, garlic, and ginger and saute the onion mixture until onions are light golden brown, about 5 minutes. *
    • Add tomato paste and stir for a minute. Add a tablespoon or two of broth or water if the tomato begins to stick to the bottom of the inner pot.
    • Press Cancel. The spices will cook in the residual heat.
    • Stir in coriander, cumin, chili powder, turmeric, fennel, black pepper and salt. Deglaze with a small amount of broth if you find that the spices are burning.
    • Stir the spices with the onion mixture for about 30 seconds. Deglaze as needed.
    • Add the chicken and stir to coat the chicken with spices. Scrape the bottom of the inner pot to make sure there are no brown bits stuck to the bottom.
    • Add broth and 1 cup of coconut milk and stir till combined.
    • Close the lid and pressure cook on High Pressure for 4 minutes.
    • Do a 15-minute natural release (NPR 15). [Read More: The Different Pressure Release Methods]
    • Open the lid and select Saute mode. Add the cashew butter and remaining coconut milk.
    • Heat through until thickened, stirring frequently, about 1 or 2 minutes.
    • Press Cancel and stir in chopped cilantro.
    • Serve with toasted naan or basmati rice.

    Notes

    • Prep time does not include steps that are already accounted for in the ingredient list, e.g. cut up chicken, chopped onion, etc.
    • * If the onion starts to stick to the bottom or burn, add a tablespoon of broth to deglaze and continue sauteing. Do this as often as needed until the onions are cooked properly.
    • See the blog post for more detailed recipe tips.  You don’t want to miss any!

    Nutrition

    Serving: 1 serving | Calories: 429 kcal | Carbohydrates: 17 g | Protein: 40 g | Fat: 23 g | Saturated Fat: 6 g | Monounsaturated Fat: 2 g | Cholesterol: 176 mg | Sodium: 708 mg | Fiber: 4 g | Sugar: 5 g
    Course Main Dishes
    Cuisine Indian
    Main Ingredient chicken
    Have you made this recipe? I love seeing your photos! Tag me on Instagram @PaintTheKitchenRed or #PaintTheKitchenRed!

    Thank you for visiting Paint the Kitchen Red. All photos and content are copyright protected. Please don’t use any content without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to this recipe. Thank you!

    I am not a certified nutritionist.  I provide my best estimate of nutritional information merely as a courtesy to my readers.  If you depend on nutritional information for dietary or health reasons,  I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use.

    If you loved this recipe, please give it a five ⭐ rating in the comment section below and please share it on social media using the social media share buttons at the top and bottom of this post. Thank you so much!

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    Reader Interactions

    Comments

    1. Dawn F

      December 19, 2022 at 10:08 am

      The recipe says 5 ground cloves. Are we supposed to take 5 whole cloves and grind them up or is this supposed to be 5 whole cloves? I want to make this but need the correct amounts.
      Thanks!
      Dawn

      Reply
      • Paint the Kitchen Red

        December 19, 2022 at 1:58 pm

        I’m so sorry Dawn, that was a typo. It should have said 5 whole cloves. I’ve corrected it. Thank you for asking the question!

        Reply
    2. Tina

      August 17, 2022 at 9:29 pm

      5 stars
      Made this tonight and it’s absolutely delicious. I followed the directions and amounts exactly but the sauce turned out very thin. I added a corn starch slurry at the end to thicken it up. I’d rather not add corn starch in future though. Any ideas what I can do differently to get that thick rich korma sauce? (I did use full fat (Aroy-D) coconut milk. Thanks!

      Reply
      • Paint the Kitchen Red

        August 17, 2022 at 10:11 pm

        Thank you for the comment and rating, Tina! There are a couple of things you could do: 1) reduce or omit the broth. The coconut milk should be enough to come to pressure. 2) Add some more cashew butter. I hope either or both of those work for you. Let me know if you have further issues.

        Reply
    3. JC

      March 21, 2022 at 3:05 pm

      5 stars
      Love this recipe. I’ve made it about 20 times. Can you help with an issue? I always get 3-4 burn alarms when I cook the Korma. The tomato paste step doesn’t show sticking it’s only after I’ve added chicken, broth, and coconut milk and started the pressure cook. Any tips?

      Reply
      • Paint the Kitchen Red

        March 22, 2022 at 5:50 am

        JC, thanks for your comment. I would try a couple of things. Don’t stir the tomato paste or the chicken into the spices. Instead, add the broth/coconut milk, stir well, add the chicken, and then the tomato paste. I don’t think there will be a noticeable taste difference, but please let me know if you try it 🙂

        Reply
    4. Chay

      May 15, 2021 at 12:08 am

      5 stars
      Thanks, it was easy to make (It took me a bit longer but I guess the second time is going to be faster) and it tasted so delicious

      Reply
      • Paint the Kitchen Red

        May 18, 2021 at 9:38 am

        Thank you for commenting and I’m thrilled you liked it. Yes, it will go faster next time. And keep in mind I don’t include chopping time in the prep time.

        Reply
    5. DK

      February 24, 2021 at 6:27 pm

      Hello, I tried this and came out great. Thanks for the recipe. To get more authentic taste, I would like to use grated coconut instead of coconut milk. How much grated coconut should I use and when do I add it?

      Thanks

      Reply
      • Paint the Kitchen Red

        February 25, 2021 at 10:40 am

        DK, if you’re not using coconut milk, then use broth or water to cook the chicken. Blend about 1/3 to 1/2 cup grated coconut, a teaspoon white poppy seeds (soaked), and water to form a pesto-like paste and add to the chicken at the end and simmer to thicken.

        Reply
    6. Denise Feldman

      August 28, 2020 at 9:26 pm

      5 stars
      Another amazing dish! I use 12 curry leaves instead of bay leaves. I love Indian food, so I have my own curry plant. I added eggplant and zucchini when I added the chicken. I stirred in 2 tightly packed cups of spinach when I added the cashew and last of the coconut milk. I garnished with cilantro, radishes cut into matchsticks, and cabbage micro greens. It was beautiful and more importantly delicious. I recommend cooking the onions until a dark brown. So worth the time.

      Reply
      • Paint the Kitchen Red

        September 01, 2020 at 11:29 am

        Thank you, Denise! I’m excited that you enjoyed this recipe too. Sounds very healthy, with all the veggies 🙂

        Reply
    7. Katrina

      July 01, 2020 at 6:56 am

      Hi! What size of instapot do you use?

      Reply
      • Paint the Kitchen Red

        July 01, 2020 at 1:07 pm

        Katrina, all my recipes are tested in the 6 quart. But different models including the Ultra, Duo Evo, Duo.

        Reply
    8. Shannon

      June 24, 2020 at 10:57 am

      4 stars
      This tasted wonderful but the prep time was closer to 2 hours, not 5 minutes

      Reply
      • Paint the Kitchen Red

        June 24, 2020 at 6:03 pm

        Shannon, I’m glad you loved the recipe but sorry that you felt that the prep time was too much. I state on the notes of all my recipes that prep time does not include steps that are accounted for in the recipes. It’s just a recipe-writing convention that I’ve used because prep time can vary e.g. pre-minced garlic and ginger or pre-chopped vegetables. I apologize for the inconvenience.

        Reply
    9. Elaine

      June 13, 2020 at 9:44 am

      5 stars
      This looks wonderful! Could I substitute almond butter for the cashew butter without affecting the flavor too much?

      Reply
      • Paint the Kitchen Red

        June 15, 2020 at 7:29 pm

        Elaine, yes you can for sure. Some north Indian kormas are made with ground almonds. Hope you like it.

        Reply
        • DebS

          November 22, 2020 at 10:14 pm

          It looks wonderful, but my daughter has severe nut allergies. Is there any nut-free options I could substitute?

          Reply
          • Paint the Kitchen Red

            November 23, 2020 at 11:01 am

            Deb, the cashew butter adds flavor but also thickens the curry. You can omit it and if you feel the curry is too thin, stir in a cornstarch slurry (cornstarch mixed with water).

            Reply

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