Try this Not Yo Mama's Chicken Korma recipe, or contribute your own.
- 1 teaspoon salt
- 5 cloves garlic
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 small onion (chopped)
- 1 pound chicken (breasts and/or legs boneless and skinless or with bones, as you prefer)
- 1 ounce cashews (raw or substitue with almonds if you prefer)
- 1/2 cup tomatoes (diced)
- 1/2 green serrano pepper (jalapeã±o or thai chile pepper)
- 1 teaspoon ginger (minced)
- 1 teaspoon cumin-coriander powder
- 1/2 teaspoon cayenne pepper (adjust to your preference)
- 1/2 cup water (use this to slosh about in the blender jar
- 1/2 cup coconut milk (full fat add more if you'd like)
- 1/4 cup cilantro (chopped)
- Carbohydrate 1.53294079059829 g
- Cholesterol 0 mg
- Fat 0.0333932478632479 g
- Fiber 0.12414508178499 g
- Protein 0.288435192307692 g
- Saturated Fat 0.00735388888888889 g
- Serving Size 1 1 serving (85g)
- Sodium 1.40638888888889 mg
- Sugar 1.4087957088133 g
- Trans Fat 0.0104215811965812 g
- Calories 7 calories
Step-by-step
- Blend together all ingredients listed under "For the Sauce" (all ingredients excluding chicken, garam masala, coconut milk and cilantro).
- Pour the sauce into the Instant Pot. Place the chicken on top. If your chicken is frozen, just push it down into the sauce a little
- Cook on high pressure for 10 minutes. When time is up, allow for the pressure to release naturally.
- Carefully take out the chicken and cut into bite size pieces. Add coconut milk and garam masala.
- Put the chicken back in, serve and garnish with cilantro if you'd like. Enjoy!
Will raw cashews actually emulsify in a blender without pre-soaking? Raw nuts supply the necessary body for a korma sauce, but skipping a preliminary hot-water soak risks grittiness. Whole cashews demand at least 20 minutes in boiling water if the blender motor lacks high-torque capability. Almonds function as a direct one-to-one volume swap, yet they yield a thicker, grainier consistency than cashews due to higher fiber content. Full-fat coconut milk provides richness, but light coconut milk will curdle under pressure because of lower fat stabilization.
The Pressure Cooking Dynamics
High-pressure cooking at 10 minutes extracts maximum flavor from raw aromatics like onion, garlic, and minced ginger. Frozen chicken requires sinking directly into the blended paste to ensure proper heat conduction. Natural pressure release prevents the proteins from seizing and toughening prematurely. Pulling the cooked poultry apart at a cutting board allows the interior juices to redistribute before the meat rejoins the sauce.Adjusting Batch Volumes
Doubling this batch demands caution regarding maximum fill lines inside a pressure cooker vessel. Liquid ratios do not scale linearly when doubling aromatics and water. Excess moisture prevents proper sauce reduction, leaving a watery finish that requires simmering on sauté mode to correct.
