Chicken Korma
A mild and healthy chicken curry cooked in whole spices and then braised in a yogurt-based sauce.
A mild and healthy chicken curry cooked in whole spices and then braised in a yogurt-based sauce.
- 1/4 teaspoon turmeric
- 1 tablespoon cooking oil
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin seeds
- cilantro (chopped for garnish)
- 4 cloves
- 1 teaspoon ginger (minced)
- 1 teaspoon cumin powder
- 1 1/2 pounds chicken thighs (cut into pieces)
- 4 green cardamom (whole)
- 12 black pepper
- 1 large onion (finely chopped)
- 1 teaspoon garlic (minced)
- 1/2 - 1 teaspoon kashmiri chili powder (or any mi
- 1/2 cup yogurt (full fat or greek yogurt plain)
- 1 teaspoon salt (adjust to your taste preference)
- Carbohydrate 1.81588624970081 g
- Cholesterol 0 mg
- Fat 4.91264499984939 g
- Fiber 0.675570839413523 g
- Protein 0.391112083212888 g
- Saturated Fat 0.618080999989619 g
- Serving Size 1 1 serving (241g)
- Sodium 2.35941666553052 mg
- Sugar 1.14031541028729 g
- Trans Fat 0.275778333310232 g
- Calories 49 calories
Step-by-step
- Turn Instant Pot to sauté mode. Once the display reads "hot", add oil and whole spices (cardamom, cloves, black pepper and cumin). Saute for 30 seconds.
- Add onion and mix well. Saute for 2 minutes covered with glass lid.
- Add ginger, garlic, turmeric, red chili powder, cumin powder, coriander powder and salt. Mix well.
- Add chicken, mix well to evenly coat all the spices to the chicken.
- Add 1/4 cup of water.
- Close Instant Pot with pressure valve to sealing. Cook on Manual and adjust to high pressure for 8 minutes, followed by 5 minutes of natural pressure release. Quick release the remaining pressure.
- Open the Instant Pot, add a few spoonfuls of hot curry to the yogurt and mix well. This step is important to avoid the cold yogurt getting split in the curry.
- Cook on Saute mode to thicken the sauce. Garnish with chopped cilantro. Enjoy!
- Note: If you want a thick curry, reduce the 1/4 cup water by adding only 2 tablespoons of water and saute in the end for few extra minutes. This recipe is a soupier curry.
- For boneless chicken thighs or breasts - cook for 5 mins followed by NPR
Vibrant turmeric stains the velvety sauce a brilliant yellow while whole green cardamom pods release floral aromatics upon impact with hot oil. Sautéing whole spices in oil for thirty seconds awakens fat-soluble aromatic compounds that ground spices alone cannot replicate. Yogurt acts as both a tenderizer and a thickening agent in this braise. Temper the cold yogurt by whisking in several spoonfuls of hot cooking liquid before introducing it to the pot; this thermal adjustment prevents the dairy proteins from curdling into unpleasant granules. Dietary adjustments remain straightforward. Substitute standard dairy yogurt with an equal volume of unsweetened full-fat coconut yogurt or cashew cream to maintain the rich viscosity without animal lactose. Boneless chicken thighs require a reduced pressure cooking duration of five minutes followed by a natural release to prevent over-tendering. Cooked portions store safely in an airtight container within the refrigerator for up to three days. Reheat gently over medium-low heat on the stovetop, adding a tablespoon of water to loosen the sauce if it tightens too much during refrigeration.
