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.
Table of Contents
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 Chicken Korma – Ingredients
- Chili powder
- Fennel powder
- Turmeric
- Salt
- Cardamom
- Bay leaves
- Cinnamon stick
- Cloves
- Cumin
- Black pepper
- Coriander
- 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)
- Turn on Saute Mode.
- Saute whole spices.
- Saute onions and tomatoes.
- Saute spices and stir in chicken.
- Stir in broth and coconut milk.
- Pressure cook for 4 minutes.
- Do a 15-minute natural pressure release (NPR15).
- Thicken the curry.
How to Turn on Saute Mode
- Instant Pot DUO: Select the Saute function.
- Instant Pot ULTRA: Select the Saute function and press Start.
Saute Whole Spices
- 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
- 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
- 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
- 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
- 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
- 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 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
- Allow the Instant Pot to stay in Keep Warm mode for 15 minutes.
How to Release any Remaining Pressure on the DUO
- 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
- 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
- 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
Equipment
Ingredients
- 2 Tbsp vegetable oil or ghee
- 2 small bay leaves or 1 large
- 1 cinnamon stick 2 inches
- 5 cardamom pods
- 5 ground 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
VIDEO
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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
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.
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Chay
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
Paint the Kitchen Red
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.
DK
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
Paint the Kitchen Red
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.
Denise Feldman
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.
Paint the Kitchen Red
Thank you, Denise! I’m excited that you enjoyed this recipe too. Sounds very healthy, with all the veggies 🙂
Katrina
Hi! What size of instapot do you use?
Paint the Kitchen Red
Katrina, all my recipes are tested in the 6 quart. But different models including the Ultra, Duo Evo, Duo.
Shannon
This tasted wonderful but the prep time was closer to 2 hours, not 5 minutes
Paint the Kitchen Red
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.
Elaine
This looks wonderful! Could I substitute almond butter for the cashew butter without affecting the flavor too much?
Paint the Kitchen Red
Elaine, yes you can for sure. Some north Indian kormas are made with ground almonds. Hope you like it.
DebS
It looks wonderful, but my daughter has severe nut allergies. Is there any nut-free options I could substitute?
Paint the Kitchen Red
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).