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I've fallen head over heels for this instant pot chicken korma. It's my go-to when craving rich, aromatic Indian flavors without spending hours in kitchen. Tender chicken pieces swim in a velvety sauce, perfumed with warming spices. Best part? Minimal effort required. Just toss everything into your pressure cooker, push a button, and voilà ! Dinner's ready faster than takeout delivery. Trust me, once you try this simplified version, you'll never look back. Let's dive into this mouthwatering masterpiece!
Ingredients for Instant Pot Chicken Korma
- Boneless, skinless chicken thighs: Tender and juicy meat that absorbs flavors well, making it perfect for this rich and creamy dish.
- Onion: Adds a sweet and savory depth to the dish, creating a flavorful base for the aromatic spices and creamy sauce.
- Garlic: Infuses a pungent and aromatic flavor into the dish, enhancing the overall taste of the chicken korma.
- Ginger: Adds a warm and spicy kick to the dish, balancing the richness of the sauce and complementing the other spices.
- Plain yogurt: Provides a tangy creaminess to the sauce, adding a refreshing contrast to the bold flavors of the spices.
- Cashews: Ground into a paste, they thicken the sauce and add a rich, nutty flavor that complements the creamy coconut milk.
- Coconut milk: Adds a luscious creaminess to the dish, balancing the spices and creating a velvety texture in the sauce.
- Garam masala: A blend of aromatic spices that adds warmth and depth to the dish, infusing it with complex flavors.
- Turmeric: Adds a vibrant color and earthy flavor to the dish, enhancing the overall aroma and taste of the chicken korma.
- Coriander: Ground coriander seeds add a citrusy and slightly sweet flavor to the dish, complementing the other spices beautifully.
- Cumin: Ground cumin seeds add a warm and earthy flavor to the dish, enhancing the overall depth of the spice profile.
- Fresh cilantro: Adds a fresh and herbaceous flavor to the dish, brightening up the rich and creamy chicken korma with a pop of green.
Read more: Instant Pot Spaghetti Recipe Simplified
Essential Tools for Making This Simplified Chicken Korma Recipe
- Instant Pot: Essential for pressure cooking the chicken korma quickly while keeping the flavors intact.
- Knife: Needed to cut the chicken thighs and prepare the onion, garlic, and ginger for cooking.
- Cutting board: Provides a stable surface for chopping ingredients like chicken, onion, garlic, and ginger.
- Measuring cups and spoons: Ensure accurate measurements of spices, yogurt, cashews, and coconut milk for the perfect balance of flavors.
Instant Pot Chicken Korma Recipe Simplified
This Instant Pot Chicken Korma is a simplified version of the classic Indian dish, made easy and quick with the Instant Pot. Perfect for a weeknight dinner!
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Equipment
- Instant Pot
Ingredients:
Main Ingredients
- 1.5 lbs boneless, skinless chicken thighs cut into bite-sized pieces
- 1 onion finely chopped
- 3 cloves garlic minced
- 1 inch piece of ginger grated
- 0.5 cup plain yogurt
- 0.25 cup cashews ground into a paste
- 0.5 cup coconut milk
- 1 tablespoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
- Set the Instant Pot to sauté mode and add a bit of oil. Sauté the onions, garlic, and ginger until softened.
- Add the chicken pieces and brown them on all sides.
- Stir in the garam masala, turmeric, coriander, and cumin until fragrant.
- Add the yogurt, cashew paste, and coconut milk. Stir well to combine.
- Close the Instant Pot lid and set to high pressure for 8 minutes.
- Once done, do a quick pressure release and open the lid carefully.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro before serving.
Notes:
This recipe is a simplified version of the traditional Chicken Korma, making it accessible for weeknight dinners.
Nutrition value:
Calories: 420kcalCarbohydrates: 10gProtein: 35gFat: 25gSaturated Fat: 10gCholesterol: 140mgSodium: 320mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 200IUVitamin C: 5mgCalcium: 80mgIron: 3mg
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Can You Make Instant Pot Chicken Korma Ahead of Time?
Make Ahead Instructions
- Prepare the chicken korma as directed in the recipe.
- Let it cool completely before transferring to an airtight container.
- Store in the refrigerator for up to 2 days.
Freezing Instructions
- Allow the chicken korma to cool down to room temperature.
- Place it in a freezer-safe container or resealable bag.
- Label with the date and store in the freezer for up to 3 months.
Cashews are a great thickening agent in this recipe, adding a creamy texture without the need for heavy cream.
Common Questions About Making Simplified Chicken Korma in the Instant Pot
FAQ:
Can I use chicken breast instead of chicken thighs in this recipe?
Yes, you can substitute chicken breast for chicken thighs in this recipe. Just be mindful that chicken breast tends to cook faster than thighs, so adjust the cooking time accordingly to prevent overcooking.
Is there a substitute for cashews in this recipe?
If you have a nut allergy or prefer a different nut, you can use almonds or macadamia nuts as a substitute for cashews in this recipe. The flavor will be slightly different but still delicious.
Can I make this recipe on the stovetop instead of using an instant pot?
Absolutely! You can make this chicken korma recipe on the stovetop by following the same steps but adjusting the cooking times. Simmer the dish on low heat until the chicken is cooked through and the flavors have melded together.
How can I make this recipe spicier?
To add more heat to this dish, you can increase the amount of garam masala or add a pinch of cayenne pepper or red chili flakes. Adjust the spice level to suit your taste preferences.
Can I freeze the leftovers of this chicken korma?
Yes, you can freeze the leftovers of this chicken korma for future meals. Store the cooled dish in an airtight container or freezer-safe bag, and it should last for up to 3 months in the freezer.
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