Chicken Korma Instant Pot Recipe

I absolutely love this recipe because it’s a delightful fusion of rich flavors and textures, with tender chicken infused in a creamy, aromatic sauce that feels like a warm hug in a bowl. Plus, it’s all made effortlessly in the Instant Pot, making it perfect for my busy lifestyle without compromising on taste or quality!

My Chicken Korma Instant Pot recipe has tender chicken thighs blended with creamy yogurt and the spices cumin, coriander, and turmeric. It has the texture you want, with ground almonds for richness, and the flavor you need, with coconut milk as a not-too-sweet offset to the spices.

It’s a comforting dish that’s quick and easy to prepare!

Ingredients

Thighs of chicken: Full of protein and vital nutrients.

Supply substantial taste.

Yogurt: Contributes to creaminess and tang.

Tenderizes chicken.

Supplies probiotics.

Onion: Imparts inherent sweetness and profundity.

Loaded with antioxidants.

Allium sativum: Offers a strong flavor and lovely perfume.

Amplifies the body’s defenses.

Ginger: Boosts warmth and zest.

Helps digestion and reduces inflammation.

Almonds/Cashews: Provide a smooth consistency, good-for-you fat, and fiber.

Turmeric: Provides warm, slightly bitter flavor and intense yellow color.

Recognized for its many anti-inflammatory abilities.

Coriander: Contributes to a flavor profile reminiscent of citrus.

It is digestive.

It contains many antioxidants.

Cilantro: Yields the flavor and scent of fresh.

Gifts vitamins A, C, and K.

Ingredient Quantities

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• 1.5 lbs chicken thighs, boneless and skinless, cut into chunks
• 1 cup plain yogurt
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1/4 cup almonds or cashews
• 1/4 cup vegetable oil
• 1/4 cup heavy cream or coconut milk
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon red chili powder (adjust to taste)
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon
• Salt to taste
• Fresh cilantro, chopped, for garnish
• Water as needed

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Instructions

1. Blend the almonds or cashews with a few tablespoons of water in a blender until smooth. Set the nut butter aside.

2. In a moderate-size bowl, combine yogurt with turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Add the chicken pieces to this marinade, making sure they are well coated. Marinate the chicken for at least 15-20 minutes.

3. The sauté mode of the Instant Pot should be set, and the vegetable oil should be heated. The next step is to add the very finely chopped onion and sauté until it is a beautiful golden brown.

4. Mince the garlic and grate the ginger. Add them to the onions and sauté for another 1-2 minutes until the mixture is fragrant.

5. Put the marinated chicken, along with any leftover marinade, in the pot. Sauté for 3-4 minutes to seal the chicken and allow the spices to bloom.

6. Combine the mixed nut paste with the chicken, incorporating it thoroughly.

7. Combine the ground cardamom and ground cinnamon with around 1/4 cup of water. Stir everything together until it’s properly mixed.

8. Fasten the cover of the Instant Pot and adjust it to either ‘Manual’ or ‘Pressure Cook’ mode, selecting high pressure for 8 minutes.

9. After the allotted cooking time has passed, let the pressure come down naturally for 5 minutes, then release the remaining pressure quickly.

10. Remove the lid, and stir in the heavy cream or coconut milk. Adjust the salt to your taste. Since the flavor profiles are more pronounced after an extended simmer, make sure to give it a good stir before garnishing. We like to top it with a healthy handful of fresh cilantro before serving.

Equipment Needed

1. Blender
2. Moderate-size mixing bowl
3. Instant Pot
4. Knife
5. Cutting board
6. Grater
7. Measuring spoons
8. Measuring cups
9. Mixing spoon or spatula
10. Serving spoon

FAQ

• Q: Can I use chicken breast instead of chicken thighs?You can use chicken breast; however, thighs are recommended for juicier and more flavorful results.
• Q: Is there a non-dairy substitute for heavy cream?Q: Is coconut milk a suitable substitute for heavy cream in a non-dairy diet?
• Q: What if I don’t have all the spices listed?A: You can modify your spices depending on what’s at hand, but the essential flavors remain those of turmeric, cumin, and coriander.
• Q: Is it possible to make this dish less spicy?Yes, lessen or leave out the red chili powder to decrease the spiciness.
• Q: Can this recipe be made in advance?Certainly, the tastes grow stronger with each passing moment, so it’s a terrific dish to prepare in advance.
• Q: Can I make this recipe without an Instant Pot?Yes, you can prepare it on the stovetop, adjusting the cooking time accordingly until the chicken is tender.
• Q: How should I store leftovers?A: Keep in an airtight container in the fridge for no more than 3 days, or stash it in the freezer for as long as 3 months.

Substitutions and Variations

1.5 lbs chicken breast instead of chicken thighs
Use Greek yogurt instead of plain yogurt.
Coconut oil in place of vegetable oil
Substituted cashews for almonds
Substitute heavy cream with light cream.

Pro Tips

1. Marination Time For even more flavorful chicken, consider marinating the chicken pieces for a longer time, ideally 2-4 hours or overnight. This allows the spices to deeply penetrate the meat.

2. Nut Paste Consistency For a smoother and richer sauce, soak the almonds or cashews in hot water for 10-15 minutes before blending. This helps achieve a creamy texture in the nut paste.

3. Browning Onions Take your time to thoroughly brown the onions. This step adds a depth of flavor to the dish, so ensure they reach a nice golden brown before proceeding.

4. Spice Adjustment Customize the spice level by adjusting the red chili powder. If you prefer a milder curry, reduce the amount, or if you enjoy more heat, add extra according to your taste.

5. Serving Suggestion Serve this curry with steamed basmati rice or warm naan bread to complete the meal, allowing the rich sauce to be fully appreciated.