Are you in search of a quick and easy chicken curry recipe that is full of flavor and gets prepared within 20 minutes? Look no further, for I have the perfect recipe for you – Instant Pot Chicken Korma! This dish is made with boneless chicken thighs, cooked in a mildly spiced korma sauce made from whole aromatic spices like garam masala, cumin, coriander, and turmeric salt.
You might be wondering what difference chicken korma has from other Indian curries. Well, this highly popular and acclaimed Korma is mildly spiced with a handful of whole spices like black pepper, cardamom pods, cumin seeds, bay leaves, and cinnamon sticks. It’s making involves sauteing onions and garlic cloves in oil until they are soft and translucent before adding the chicken along with the whole spices. The process of roasting the spices imparts a deep flavor to the meat when cooked, making it taste rich and complex.
The dish’s coconut milk addition gives it a lovely creamy texture that balances out the flavors of this unique dish incredibly well. This instant pot recipe can also be made on a stove-top or slow cooker if you don’t own an instant pot. In short, whether you are planning to cook it for dinner tonight or hosting some friends over the weekend barbeque night, this quick and easy Instant Pot Chicken Korma recipe will definitely impress your guests and heart-beats alike!
Why You’ll Love This Recipe
Have you ever craved Indian cuisine, but been too intimidated by the lengthy preparation times and long ingredient lists? Fear not, as this Instant Pot Chicken Korma Recipe is here to save the day!
With its delicious blend of whole aromatic spices including cumin, coriander, and garam masala, this dish packs a flavor punch that will leave your taste buds dancing with joy. And the best part? It can all be cooked in the convenience of your Instant Pot – no need to slave away in front of a hot stove for hours on end.
Not only is this dish incredibly flavorful and easy to prepare, it is also highly versatile. You can use boneless chicken thighs or breasts depending on your preference, and even experiment with substituting other proteins such as lamb or tofu.
Moreover, our recipe has been crafted to offer a mildly spiced option that all members of the family can enjoy. However, feel free to add more heat with an extra sprinkle of ground cayenne pepper or serrano chili for those that dare to venture towards fiery flavors.
In just 20 minutes on the saute setting followed by a quick pressure cook, you’ll have a hot and hearty chicken korma ready to devour. The creamy coconut milk and tomato paste sauce made with whole aromatic spices creates an irresistible aroma that will have your heart racing with anticipation. Trust me when I say, you don’t want to miss out on this delicious instant pot chicken korma recipe!
Here is what you’ll need to make this Instant Pot Chicken Korma Recipe:
- 2 lbs. boneless, skinless chicken thighs, cut into bite-sized pieces.
- 1 tsp. ground turmeric
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. garam masala
- 1/2 tsp. ground cayenne pepper
- Salt and freshly ground black pepper, to taste
- 1 small white or yellow onion, finely chopped
- 3 cloves minced garlic
- 1 diced serrano chili, seeds optional
- 14 ounces diced tomatoes, canned or fresh
- 1 cup water or chicken stock
- 6 oz can of tomato paste
- 14 oz can of full-fat unsweetened coconut milk
- Chopped fresh cilantro leaves
Make sure to have all ingredients at hand before starting the recipe!
The Recipe How-To
Now that we’ve listed down all the ingredients needed, let’s proceed to making this delicious chicken korma! Here are the step-by-step instructions on how to make your very own Instant Pot Chicken Korma:
Step 1: Sauté the onions and spices
First, set the Instant Pot to sauté function (high). Pour in vegetable oil and wait for it to heat up before adding diced onions. Sauté for about 2-3 minutes until soft and golden brown. Then add minced garlic, ground cumin, ground coriander, and garam masala. Toast the whole spices together with the onions and garlic for about a minute until fragrant and aromatic.
Step 2: Add in the chicken
Add the boneless chicken thighs (cut into bite-size pieces) into the pot, salt (to taste), dried red chili powder, and lightly fry till chicken is half cooked.
Step 3: Mix tomato paste with water
Mix canned tomato paste with water in a bowl, and pour it into the pot along with roughly chopped fresh tomatoes. Stir thoroughly.
Step 4: Pressure cook
Close the Instant Pot lid, turn the valve to sealing setting, and pressure cook on high for 8 minutes.
Step 5: Release pressure and add coconut milk
Once done cooking, turn off the Instant Pot, quick release pressure by turning valve to venting setting, then take off the lid. Change back to saute setting (medium) once again. Add in coconut milk and give everything a good mix until well combined.
Step 6: Finish with cilantro
Allow korma on saute until heated through (around 3 minutes) before turning off heat altogether. To finish off, garnish with fresh chopped cilantro and serve hot with naan or rice.
There you have it! This quick and easy chicken korma recipe made in the Instant Pot is perfect for those last-minute weekday dinners. Enjoy!
Substitutions and Variations
Are you looking for ways to customize your Instant Pot Chicken Korma recipe? Fear not, as the flexibility of Indian cuisine offers a wide selection of ingredients to choose from. Here are some possible substitutions and variations that will add an extra spark to your korma.
If you prefer a milder taste, try replacing Serrano chili with green bell pepper or skip it altogether. On the other hand, if you like your dish spicier, add more ground cayenne pepper or use Thai chilies.
While the recipe calls for chicken thighs, you can use boneless chicken breasts or legs instead. Keep in mind that different cuts of chicken may require slightly different cooking times, but all will taste delicious with the korma sauce.
For a vegan version of this recipe, substitute chicken with chickpeas or tofu, and use vegetable broth instead of water. You can also experiment with different vegetables such as cauliflower or sweet potato to make it even more nutritious.
Like garam masala and coconut milk but want a change from korma? Try making butter chicken by swapping tomato paste and turmeric for tomato sauce and paprika. Or go for a shahi korma by using cashews or almonds in the sauce for added creaminess.
Regardless of which variation you choose, be sure to still use whole aromatic spices such as cumin and coriander to elevate the dish’s flavor profile. With these simple substitutions and variations, you can tailor your Instant Pot Chicken Korma recipe to your taste preferences and culinary creativity without losing its authentic Indian essence.
Serving and Pairing
Once the chicken korma is cooked to perfection, it’s time to enjoy this delicious and flavorful dish! I love to serve this korma with freshly cooked basmati rice, which pairs perfectly with the creamy and mildly spiced sauce.
You can also serve this with naan bread, which is a popular Indian flatbread. Alternatively, you can try pairing it with roti or chapatis, which are also traditional choices. Make sure to garnish your korma with some fresh cilantro leaves before serving, which adds a refreshing taste to the dish.
For an extra burst of flavor, you can also add some lime wedges on the side, as it helps to cut through the richness of the korma. If you’re feeling adventurous, pair it with some heartier vegetables like roasted cauliflower or buttery potatoes.
This chicken korma also tastes amazing alongside a cold refreshing beverage like iced tea or a lassi. If you prefer something warmer, try pairing it with a cup of hot chai tea.
No matter how you decide to serve your instant pot chicken korma, I’m sure everyone at the table will be delighted by its delicious taste!
Make-Ahead, Storing and Reheating
One of the greatest advantages of this Instant Pot Chicken Korma recipe is its versatility. It’s perfect for meal prep and can easily be made ahead of time! You can easily store it in the fridge or freezer for a quick and easy meal later on.
To make this dish ahead of time, simply follow the recipe instructions as usual and let it cool down. Once the dish has cooled, transfer it into an airtight container and store it in the refrigerator or freezer. The flavors will continue to develop while the dish sits, making it even more flavorful.
When reheating this delicious chicken korma, I recommend transferring it to a microwave-safe bowl or plate and covering it with a damp paper towel. This will help keep the chicken moist while also helping to prevent any splatters in the microwave. Reheat on medium heat until warmed through, stirring occasionally.
If you prefer to reheat on the stove-top, add a little bit of water or chicken broth to the pan before adding in the chicken korma. Cook over low heat until heated through, stirring occasionally.
If you are storing leftover korma in the fridge, it can last up to 4 days if stored properly. For longer storage periods, I recommend freezing your leftover korma.
This Instant Pot Chicken Korma Recipe is perfect for busy weeknights when you want something delicious and filling without spending too much time in the kitchen. With its mild yet flavorful sauce made from whole aromatic spices like cumin, coriander, garam masala and turmeric salt, this korma is sure to satisfy your cravings.
Tips for Perfect Results
When preparing the Instant Pot Chicken Korma Recipe, there are a few tips that can lead to perfect results. It’s always best to follow the recipe closely and use high-quality ingredients as much as possible. Here are some additional tips to ensure that your chicken korma turns out perfectly.
One tip is to toast the whole spices before adding them to the pressure cooker. This will enhance their flavors and aromas, making the dish even more delicious. Simply heat up a dry skillet over medium-high heat and add the whole spices. Stir them constantly until they become fragrant, which should only take about 30 seconds. Then, remove them from the skillet and let them cool down before grinding into powder or adding into the pressure cooker.
Another tip would be to choose boneless chicken thighs over chicken breasts or legs. Chicken thighs are generally more flavorful and tender compared to chicken breasts or legs which could become tough in Instant pot cooking. Thighs are also easier to handle and cook faster than other cuts.
Adding cilantro at the end of cooking adds a fresh flavor and aroma to your Instant Pot Chicken Korma, plus it provides contrasting texture with the creamy sauce. You can also sprinkle some chopped nuts (such as cashews) for added crunchiness.
Lastly, if you prefer a thicker creamy sauce, you may try adding one tablespoon of tomato paste towards the end of cooking.
Follow these tips when creating your delicious Instant Pot Chicken Korma Recipe – and you will surely impress anyone who tries it!
In this section, we’ll address some frequently asked questions about this Instant Pot Chicken Korma recipe. From ingredient substitutions to cooking time and troubleshooting, we’ve got you covered. So, let’s dive in!
What is the difference between chicken curry and korma?
Chicken Korma and Chicken Curry are two popular chicken dishes with distinct differences. While Chicken Korma is known for its mild flavor profile and smooth texture achieved through the use of spices, yogurt, sauce, or nuts, Chicken Curry comes from the amalgamation of various south Asian non-vegetarian dishes.
What is korma sauce made of?
Our Korma Sauce recipe offers the same mild and velvety flavor of a classic korma, but with a unique nut-free twist. Instead of relying on nuts, we use a blend of yogurt, cream, and coconut milk to achieve that rich and creamy texture. So, you can enjoy all the deliciousness of a traditional korma, without the added nuts.
Is there a difference between korma and curry?
When it comes to Indian cuisine, there are numerous types of curries, each with its own unique flavour profile. One of these curries is Korma, which originated from Mughal cuisine in India. Unlike other Indian curries, Korma is distinguishable by its mild spiciness and the use of coriander, cardamom, and dry fruits. On the other hand, traditional Indian curries comprise a selection of dishes that contain a spiced sauce or gravy seasoned with cumin and pepper for added heat.
Why is my chicken tough in Instant Pot?
Achieving the perfect texture for boneless chicken breasts can prove to be quite the challenge in the kitchen. Instant Pots may cook them in a jiffy, but timing is crucial to prevent them from becoming rubbery and tough or overly dry.
So there you have it, an incredibly delicious and easy to make Instant Pot Chicken Korma recipe that is sure to impress your family and friends. This dish is truly a feast for the senses – the aroma of whole aromatic spices blended with tender chicken thigh, simmering in a creamy coconut sauce made with garam masala, cumin, and coriander will have everyone’s mouthwatering.
I highly recommend using boneless chicken thighs as they cook quicker and are more flavorful. Also, if you like your korma on the spicier side, feel free to add more ground cayenne pepper or serrano chili.
This recipe is perfect for a quick weeknight meal or weekend dinner party. Serve it with fluffy basmati rice, naan bread, and some fresh cilantro on top. Trust me; this combination will take the taste to another level!
In conclusion, whether you’re a busy professional or just looking for an easy and delicious meal idea, this Instant Pot Chicken Korma recipe is a must-try. So next time you’re craving a spicy Indian curry that’s full of flavor, give this recipe a whirl in your instant pot – your tastebuds will thank you!
Instant Pot Chicken Korma Recipe
- 1 ounce raw almonds
- 1 small onion, chopped
- 1/2 cup tomatoes, diced
- 1/2 green serrano chili
- 5 garlic cloves, peeled
- 1 tablespoon minced ginger
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cayenne pepper
- 1/2 cup water
- 1 lb chicken thigh, skinless, boneless
- 1/2 cup coconut milk
- 1 teaspoon garam masala
- 1 tablespoon tomato paste
- 1/4 cup cilantro, chopped
- 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.
Add Your Own Notes
Recommended Recipes Just For You