Instant Pot Chicken Korma
Paint the Kitchen Red
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.
or 1 large
Kashmiri chili powder
or to taste!
boneless skinless chicken thighs
cut into 1 1/2 inch pieces
divided (preferably Chaokoh or Aroy-D brand)
or almond butter
chopped, to garnish
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.
. 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
for 4 minutes.
Do a 15-minute natural release (NPR 15).
The Different Pressure Release Methods
Open the lid and select
mode. Add the cashew butter and remaining coconut milk.
Heat through until thickened, stirring frequently, about 1 or 2 minutes.
and stir in chopped cilantro.
Serve with toasted naan or basmati rice.
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
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Recipe by Paint the Kitchen Red at https://www.paintthekitchenred.com