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Instant pot chicken korma recipe

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!
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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
Cook Time: 8 minutes
Leave under pressure: 8 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.

Nutrition

Calories: 551kcal | Carbohydrates: 16g | Protein: 41g | Fat: 37g | Saturated Fat: 14g | Cholesterol: 163mg | Sodium: 271mg | Potassium: 883mg | Fiber: 5g | Sugar: 4g | Vitamin A: 975IU | Vitamin C: 7mg | Calcium: 132mg | Iron: 4mg