Instant pot chicken korma recipe

Name: Instant pot chicken korma recipe
Prep time: 6 min
Cook time: 8 min
Ingredients: 3 tbsp Ghee (Vegetable oil would also be OK.); 2 Medium Onions (roughly chopped); 6 Cloves Garlic (roughly chopped); 6 Whole Cloves; 6 Whole Cardomam pods; 1 tbsp Ginger (about a thumb-sized piece - roughly chopped); 1 Bunch Coriander (cilantro) stalks (roughly chopped); 1/2 tsp Allspice; 2 tsp Chili powder (I used mild.); 2 tsp Ground coriander; 2 tsp Ground cumin; 1 tsp Turmeric; 908 g Chicken breast (cut into bite sized pieces) (Chicken thighs would also be good. Add 1 minute to the time under pressure.); 3 tbsp Tomato puree; 250 ml Chicken stock; Season to taste; 100 g Ground almonds; 200 ml Double cream; 50 g Flaked almonds (toasted); 1 Bunch Coriander to garnish (cilantro)

September 4, 2020 by Andy Leave a Comment

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My instant pot chicken korma recipe is a delicious, creamy and easy one to make. Restaurant quality and fully kid approved!

Instant pot chicken korma recipe

My instant pot chicken korma recipe is a delicious, creamy and easy one to make. Restaurant quality and fully kid approved!

Print Pin Rate

Course: Main Course

Cuisine: Indian

Keyword: Easy instant pot chicken curry recipe, Instant pot chicken curry, Instant pot chicken curry recipe, Instant pot chicken korma, Instant pot chicken korma recipe

Prep Time: 6 minutes minutes

Cook Time: 8 minutes minutes

Leave under pressure: 8 minutes minutes

Servings: 6

Calories: 551kcal

Ingredients

▢ 3 tbsp Ghee Vegetable oil would also be OK.
▢ 2 Medium Onions (roughly chopped)
▢ 6 Cloves Garlic (roughly chopped)
▢ 6 Whole Cloves
▢ 6 Whole Cardomam pods
▢ 1 tbsp Ginger (about a thumb-sized piece - roughly chopped)
▢ 1 Bunch Coriander (cilantro) stalks (roughly chopped)
▢ ½ tsp Allspice
▢ 2 tsp Chili powder I used mild.
▢ 2 tsp Ground coriander
▢ 2 tsp Ground cumin
▢ 1 tsp Turmeric
▢ 908 g Chicken breast (cut into bite sized pieces) Chicken thighs would also be good. Add 1 minute to the time under pressure.
▢ 3 tbsp Tomato puree
▢ 250 ml Chicken stock
▢ Season to taste
▢ 100 g Ground almonds
▢ 200 ml Double cream
▢ 50 g Flaked almonds (toasted)
▢ 1 Bunch Coriander to garnish (cilantro)

Metric - US Customary

Instructions

Set the instant pot to saute and add the ghee.
When the ghee is hot add the onion and fry until softened (around 10 minutes).
Add the garlic, cloves, cardamom, ginger and coriander stalks. Fry for another minute.
Now add all the other spices followed by the chicken.
Add the tomato puree and stock.
Season to taste and put the lid on the instant pot. Set on high pressure for 8 minutes.
Leave under pressure for a further 8 minutes and then do a quick release.
Set the pot to saute and add the ground almonds and cream. Bring to the boil and then serve with a garnish of toasted flaked almonds and coriander.

Video

Notes

To make toasted almonds, just put them on a baking tray in the oven at around 150c (300f) for around 1 minute. Remove them when they are gently browned (be careful as they turn fairly quickly).

The first time I made this the instant pot gave a burn notice and so instead of adding the ground almonds with the stock I now add them with the cream and this has solved the problem.