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Chicken Korma Recipe Instant Pot

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Instant Pot Chicken Korma Quick instant pot & Slow stove top recipe inside
Instant Pot Chicken Korma Quick instant pot & Slow stove top recipe inside from www.yellowthyme.com

Description

Chicken Korma is a flavorful and comforting Indian dish that’s made with a creamy blend of herbs, spices, and yogurt or cream. It may sound complicated, but the Instant Pot makes it easy to whip up this delicious dinner in a fraction of the time. This chicken korma recipe is sure to become a family favorite!

Prep Time

This recipe takes about 10 minutes to prep. You will need to gather your ingredients and chop up some vegetables. Once that’s done, you’ll be ready to start cooking.

Cook Time

The cook time for this chicken korma recipe is about 25 minutes. This includes the time it takes for the Instant Pot to come to pressure and the time it takes to cook the food.

Ingredients

For this chicken korma recipe, you will need the following ingredients:

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 tablespoon minced garlic
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon ground ginger
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon kosher salt
  • 1 can (14.5 ounces) diced tomatoes
  • 1/2 cup Greek yogurt or heavy cream
  • 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/2 cup frozen peas
  • 1/4 cup chopped fresh cilantro, for garnish (optional)
  • Steamed basmati rice, for serving

Instructions

To make this chicken korma recipe in the Instant Pot:

  1. Set the Instant Pot to the “sauté” setting. Heat the olive oil in the pot, then add the onion and garlic. Cook, stirring often, until the onion is softened, about 5 minutes.
  2. Add the cumin, coriander, turmeric, ginger, garam masala, cardamom, cinnamon, cloves, cayenne pepper, and salt. Cook, stirring, for 1 minute.
  3. Add the diced tomatoes and yogurt or cream. Stir to combine, then add the chicken pieces. Stir to coat the chicken with the sauce.
  4. Secure the lid on the Instant Pot and set the vent to “sealing.” Select the “manual” or “pressure cook” setting and set the timer for 15 minutes.
  5. When the cooking time is up, carefully quick-release the pressure. Open the lid, stir in the frozen peas, and let the korma sit for 5 minutes to thicken.
  6. Garnish with cilantro, if desired, and serve over steamed basmati rice.

Equipment

To make this chicken korma recipe, you will need the following equipment:

  • Instant Pot
  • Cutting board
  • Knife
  • Measuring spoons
  • Measuring cups
  • Spatula

Notes

This chicken korma recipe can easily be doubled or tripled to serve more people. If you do double or triple the recipe, you may need to increase the cooking time slightly.

Nutrition: Per Serving

This recipe yields 4 servings. Each serving has approximately 335 calories, 20 grams of fat, 6 grams of carbohydrates, and 30 grams of protein.

Recipe Tips

This chicken korma recipe is a great way to use up leftover ingredients. For instance, you can add in some diced carrots or potatoes for extra flavor and texture. You can even add in some spinach or kale for an extra nutritional boost. For a vegan-friendly version, simply substitute the chicken for your favorite plant-based protein.

This dish is also very versatile. If you’d like to make a milder version, simply reduce the amount of cayenne pepper or omit it altogether. For a spicier version, add in some extra cayenne pepper or some dried red chili flakes. You can also adjust the amount of garam masala and other spices to suit your tastes.


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