Instant Pot Chicken Korma Recipes
INSTANT POT CHICKEN KORMA
Make and share this Instant Pot Chicken Korma recipe from Food.com.
Provided by Joe B.
Categories Indian
Time 25m
Yield 4 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 367.9, Fat 27.7, SaturatedFat 10.6, Cholesterol 95.5, Sodium 734.1, Carbohydrate 8.2, Fiber 2.1, Sugar 2.4, Protein 22.9
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