Chicken Korma
Korma, in the Urdu language, simply means “cooked meat.” Because of the styles of restaurant cooking, korma is associated with a creamy, mild, and rich sauce. To increase the creaminess of this recipe, almonds are added, and then the dish is “finished” with a touch of coconut milk. A quick blending of the sauce ingredients followed by cooking under pressure in the Instant Pot results in a dish that is rich, creamy, and flavorful, with a thick sauce that is not overly spicy.
Servings Prep Time
4servings 10minutes
Cook Time
15minutes
Servings Prep Time
4servings 10minutes
Cook Time
15minutes
Ingredients
For the Sauce
  • 1ounce raw almondsor substitute cashews if you prefer
  • 1small onionchopped
  • 1/2cup tomatodiced
  • 1/2 green serrano chile
  • 5cloves garlicpeeled
  • 1tablespoon minced ginger
  • 1teaspoon ground turmeric
  • 1teaspoon salt
  • 1teaspoon garam masala
  • 1teaspoon ground cumin
  • 1teaspoon ground coriander
  • 1/2teaspoon ground cayenne pepper
  • 1/2cup Water
For the Korma
  • 1pound chicken breaststhighs, or drumsticks, boneless, skinless
  • 1/2cup full fat coconut milkor more to taste
  • 1teaspoon garam masala
  • 1tablespoon tomato paste
  • 1/4cup cilantrochopped fresh, optional
For the Garnish
  • 1/4cup slivered almonds
  • 1/4cup cilantrochopped fresh
  • 1tablespoons pinch saffron strandssoaked in non-dairy milk
Instructions
To Make the Sauce
  1. 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.
To Make the Korma
  1. 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.
  2. Lock the lid into place. Select Manual and adjust the pressure to High. Cook for 10 minutes.
  3. When the cooking is complete, let the pressure release naturally. Unlock and remove the lid.
  4. Carefully remove the chicken to a board and cut it into bite-size pieces.
  5. 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.
Recipe Notes