Instant Pot Chicken Korma
Servings: 6
Calories: 429 kcal
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.
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Equipment
Ingredients
- 2 tablespoon vegetable oil or ghee
- 2 small bay leaves or 1 large
- 1 cinnamon stick 2 inches
- 5 cardamom pods
- 5 whole cloves
- 2 ½ cups onion chopped
- 2 tablespoon garlic minced
- 1 tablespoon ginger minced
- 2 tablespoon tomato paste
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon Kashmiri chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon fennel powder
- 1 ¼ teaspoon salt or to taste!
- ½ teaspoon black pepper powder
- 2 ½ lb boneless skinless chicken thighs (1.13 kg) cut into 1 ½ inch pieces
- ½ cup low sodium chicken broth
- 1 ¼ cup coconut milk divided (preferably Chaokoh or Aroy-D brand)
- 2 tablespoon cashew butter or almond butter
- ¼ cup cilantro chopped, to garnish
Instructions
Instant Pot 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.
Stovetop Instructions
- Heat 2 tablespoon oil over medium-high heat in a large saucepan or dutch oven. Add bay leaves, cinnamon, cardamom, and cloves and stir until fragrant, about 15 seconds
- Stir in onion, garlic, and ginger and saute 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 sticks to the bottom of the inner pot.
- Add coriander, cumin, chili powder, turmeric, fennel, black pepper, and salt. Stir until fragrant, about 20 seconds. Add the chicken and stir to coat the chicken with spices.
- Add broth and 1 cup of coconut milk and stir till combined. Lower heat to medium-low, and simmer for about 20 to 25 minutes. Stir in cashew butter and ¼ cup coconut milk, and heat through. Taste the curry and only add the remaining coconut milk if needed. Garnish with cilantro.
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.
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
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