Instant Pot Chicken Korma

Name: Instant Pot Chicken Korma
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 1 oz raw almonds; 1 small onion; 0.5 cup tomatoes; 0.5 green serrano chili; 5 garlic cloves; 1 tbsp minced ginger; 1 tsp ground turmeric; 1 tsp salt; 1 tsp garam masala; 1 tsp ground cumin; 1 tsp ground coriander; 0.5 tsp ground cayenne pepper; 0.5 cup water; 1 lb chicken thigh; 0.5 cup coconut milk; 1 tsp garam masala; 1 tbsp tomato paste; 0.25 cup cilantro

A South Asian korma of chicken, almonds and tomatoes, seasoned with chilli and ginger. Finish with slivered almonds and cilantro.

25 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 10 min · Cook 15 min · 25 min total
Difficulty: medium

1
To Make the Sauce. In a blender jar, mix the almonds, onion, tomato, serrano, garlic, ginger, turmeric, salt, garam masala, cumin, coriander, cayenne, and water. Blend into a smooth purée.
2
To Make the Korma. Pour the sauce into the inner cooking pot of the Instant Pot. Place the chicken on top. If the chicken is frozen, push it down into the sauce a little.
3
Lock the lid into place. Select Manual and adjust the pressure to High. Cook for 10 minutes.
10 min
4
When the cooking is complete, let the pressure release naturally. Unlock and remove the lid.
5
Carefully remove the chicken to a board and cut it into bite-size pieces. Stir the coconut milk, garam masala, and tomato paste into the pot. Return the chicken to the pot, and garnish with the slivered almonds and cilantro.
6
Pour the saffron milk along with the saffron strands over the rice and serve.