Instant Pot Chicken Korma Recipes

INSTANT POT CHICKEN KORMA

Steps:

• To Make the Sauce.
• 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.
• 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.
• Lock the lid into place. Select Manual and adjust the pressure to High. Cook for 10 minutes.
• When the cooking is complete, let the pressure release naturally. Unlock and remove the lid.
• Carefully remove the chicken to a board and cut it into bite-size pieces.
• 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.
• Pour the saffron milk along with the saffron strands over the rice and serve.

INSTANT POT® VEGAN KORMA

Steps:

• Blend 1/4 of the onion, green chile pepper, 1/4 cup water, cashews, garlic, tomato paste, and ginger together in an electric blender, adding extra water if necessary, until paste is creamy and has the consistency of a pesto. Set aside.
• Combine cloves, green and black cardamom pods, bay leaf, cumin seeds, peppercorns, coriander, and cinnamon in a mortar. Smash using a pestle to break open spices slightly, 3 to 4 times. Thinly slice remaining onion quarters.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add smashed spice mixture and toast until fragrant, about 30 seconds. Pour in oil followed by cashew pesto, onion slices, cauliflower, broccoli, tomatoes, chickpeas, carrot, red chile pepper, garam masala, turmeric, and chili powder. Stir. Cancel the Saute function. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Stir in spinach and mix to help wilt. Stir in coconut milk and yogurt. Mix and serve with roasted cashews and cilantro on top.

ONE-POT CHICKEN KORMA RECIPE BY TASTY

Steps:

• Fry sliced onions and garlic in oil until softened.
• Add sliced chicken breasts and fry until no longer pink.
• Add tomatoes, fry for a couple minutes.
• Add korma pasta, stir in and cook for 30 seconds.
• Add the rice and cook for 30 more seconds.
• Add stock cube, raisins and 500ml (2 ¼ cups) water.
• Cover with foil and cook for 15 minutes. Check chicken, if dry 5 minutes in and add more water if necessary.
• Uncover, stir in pine nuts and spinach until wilted.
• Serve with yogurt and coriander.
• Enjoy!

PRESSURE COOKER CHICKEN KORMA

Steps:

• Heat cream in a microwave or in a small pot on the stove, then add the saffron. Set it aside for 2 hours to draw out the saffron color.
• Season chicken generously with salt and pepper. Set the sauté setting on the electric pressure cooker to high. Add in oil; wait a few seconds and stir in the golden raisins. When they're plump (it will only take a few seconds), transfer them with a slotted spoon to a small bowl.
• Add almonds into the oil. Stir. Once they're golden, 30 seconds to 1 minute, transfer them with the slotted spoon and to the bowl with the raisins.
• Add cardamom pods and cinnamon stick. Brown chicken, 2 to 3 pieces at a time, 3 to 4 minutes per side. Transfer them as they're finished to a bowl or plate. Repeat with remaining chicken.
• Stir onions into the pot and cook until starting to brown, 3 to 4 minutes. Stir in ginger and garlic, and cook for 30 seconds. Stir in coriander and cumin. Add a few tablespoons of water and scrape up what you can from the bottom of the pot.
• Return all the chicken pieces and their liquid to the pot. Stir in yogurt, 1 tablespoon at a time. Stir in 1 1/4 teaspoon salt, chile powder and 1/2 cup water.
• Cover and cook at low pressure for 6 minutes, then release the pressure manually.
• Remove the lid, then turn on the sauté function on low. Cover with the glass lid or loosely with the regular lid, and simmer gently to meld the flavors, 7 to 10 minutes.
• Stir in garam masala and saffron cream; taste and adjust seasoning if necessary. Serve garnished with the raisins and almonds.