Not Yo Mama’s Chicken Korma
Servings Prep Time
6servings 5minutes
Cook Time
Servings Prep Time
6servings 5minutes
Cook Time
  • 1pound chickenbreasts and/or legs, boneless and skinless or with bones, as you prefer
For the Sauce
  • 1ounce cashewsraw, or substitue with almonds if you prefer
  • 1small onionchopped
  • 1/2cup tomatoesdiced
  • 1/2 green Serrano pepperJalapeño, or Thai chile pepper
  • 5cloves garlic
  • 1teaspoon Gingerminced
  • 1teaspoon turmeric
  • 1teaspoon salt
  • 1teaspoon garam masala
  • 1teaspoon cumin-coriander powder
  • 1/2teaspoon cayenne pepperadjust to your preference
  • 1/2cup Wateruse this to slosh about in the blender jar and then pour it into the pressure cooker
For Finishing
  • 1teaspoon garam masala
  • 1/2cup coconut milkfull fat, add more if you’d like
  • 1/4cup cilantrochopped
  1. Blend together all ingredients listed under “For the Sauce” (all ingredients excluding chicken, garam masala, coconut milk and cilantro).
  2. Pour the sauce into the Instant Pot. Place the chicken on top. If your chicken is frozen, just push it down into the sauce a little
  3. Cook on high pressure for 10 minutes. When time is up, allow for the pressure to release naturally.
  4. Carefully take out the chicken and cut into bite size pieces. Add coconut milk and garam masala.
  5. Put the chicken back in, serve and garnish with cilantro if you’d like. Enjoy!