Chicken Korma: An Instant Pot Recipe

Instant Pot Chicken Korma: A Creamy and Flavorful Chicken Korma Recipe made in an Instant Pot

Photo by BBC

Preparation and Cooking Time

40 min

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 onions, finely chopped
• 2 cloves of garlic, minced
• 1 inch ginger, grated
• 2 cups of coconut milk
• 1 cup of chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric
• Salt to taste
• 2 tablespoons of oil
• 1/4 cup of chopped fresh cilantro for garnish

Instructions

1. In the Instant Pot, set to sauté mode and add oil. Once hot, add chopped onions and sauté until softened and lightly browned.
2. Add the minced garlic and grated ginger and sauté for another minute.
3. Stir in the ground cumin, coriander, garam masala, and turmeric, and cook for another minute.
4. Add the chicken thighs and stir to coat with the spices.
5. Pour in the coconut milk and chicken broth and stir.
6. Close the lid and set the Instant Pot to “manual” mode for 10 minutes at high pressure.
7. Once the cooking time is up, allow the pressure to release naturally for 10 minutes before using the quick release to release any remaining pressure.
8. Open the lid and stir in the cilantro.
9. Serve the chicken korma over rice or with naan bread and enjoy!

You can adjust the thickness of the sauce to your preference by adding more or less coconut milk or chicken broth. You can also add some veggies like carrots, potatoes and peas to make it more nutritious and filling.

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