Chicken Korma - Instant Pot
Try this Chicken Korma Instant Pot recipe.
Try this Chicken Korma Instant Pot recipe.
- 1/4 tsp turmeric
- 1 large onion finely chopped
- 4 cloves
- 1 tsp salt (or to taste)
- 1 tsp cumin powder
- cilantro chopped for garnish
- 1/2 tsp cumin seeds
- 1 tsp garlic minced
- 1 tsp ginger minced
- 1 tsp coriander powder
- 12 black pepper
- 1 tbsp cooking oil
- 1.5 lb chicken thighs cut into pieces (i used 6 skinless
- 4 green cardamom whole
- 1/2 - 1 tsp kashmiri chili powder or any mild red chili powder
- 1/2 cup full fat or greek yogurt
- Carbohydrate 3.37224758303415 g
- Cholesterol 0 mg
- Fat 5.47727833318273 g
- Fiber 1.50110419639798 g
- Protein 0.567709416546221 g
- Saturated Fat 0.774723666656286 g
- Serving Size 1 1 Serving (240g)
- Sodium 784.38581666553 mg
- Sugar 1.87114338663617 g
- Trans Fat 0.441478333310234 g
- Calories 59 calories
Step-by-step
- Turn IP to saute mode.
- Once the ‘hot’ sign displays add oil and whole spices (cardamom, cloves, black pepper and cumin). Saute for 30 secs.
- Add onion and mix well. Saute for 2 min 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 ½ cup of water. Close Instant Pot with pressure valve to sealing.
- Cook on Manual(Hi) for 8 mins followed by 5 min Natural release.
- Open IP, Add few spoonful 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!
- Note: If you want a thick curry, reduce the ½ cup water by adding only 2 tbsp of water and saute in the end for few extra minutes. For boneless chicken thighs or breasts - cook for 5 mins followed by NPR.
My Favorite Instant Pot Chicken Korma: A Weeknight Winner
As a busy working mom, finding time to cook delicious and healthy meals can feel like a Herculean task. Weeknights are a whirlwind of school pick-ups, homework battles, and the ever-present to-do list. But even amidst the chaos, I refuse to sacrifice flavorful, satisfying dinners. That's where my Instant Pot Chicken Korma comes in – a lifesaver, really. This recipe is not only incredibly tasty, but it's also incredibly quick and easy, perfect for those nights when time is of the essence.
The beauty of this dish lies in its simplicity. Forget hours spent simmering over the stove; the Instant Pot does all the heavy lifting, allowing the rich spices to meld beautifully while I attend to other pressing matters. The creamy, subtly spiced sauce clings perfectly to tender pieces of chicken, creating a dish that's both comforting and sophisticated. It’s the kind of meal that feels like a special treat, yet it’s easy enough for a Tuesday night.
One of the things I love most about this recipe is its versatility. I often adapt it based on what I have on hand. Sometimes I’ll add a handful of peas or chopped spinach for extra nutrients and color. Other times, I’ll swap the chicken for chickpeas or paneer for a vegetarian twist. The fundamental flavors remain consistent, offering a delicious base for countless variations. And let’s not forget the ease of cleanup! The Instant Pot is a dream for quick and easy cleanup.
Beyond the Recipe: A Culinary Journey
This Chicken Korma isn’t just a recipe; it’s a reminder of the importance of finding joy in the everyday. It’s about creating moments of connection around the dinner table, where laughter and conversation flow as freely as the rich, creamy sauce. It’s about nourishing not just my family’s bodies but also their souls. The aroma alone is enough to transport you—a fragrant blend of warm spices that fills the kitchen and promises a delicious meal to come.
Tips and Tricks for Perfect Chicken Korma
Yogurt Magic: The addition of yogurt adds incredible creaminess and depth of flavor. Be sure to temper it with a spoonful of the hot curry before adding it to the pot – this prevents curdling and ensures a smooth, luxurious sauce.
Spice it Up (or Down): Adjust the amount of chili powder to your preference. For a milder curry, use less; for a spicier kick, add more. Kashmiri chili powder is a great option as it provides vibrant color without excessive heat.
Chicken Choice: Boneless, skinless chicken thighs are my go-to choice for their tenderness and juiciness. Chicken breasts also work well, but be careful not to overcook them.
Serving Suggestions: Serve this Chicken Korma with fluffy basmati rice, warm naan bread, or even some simple roti for a truly satisfying meal. A dollop of plain yogurt on top adds a lovely cooling contrast to the rich spices.
More than Just a Meal: A Celebration of Flavors
Cooking, for me, is more than just preparing food; it’s an act of love and a way to express creativity. This Chicken Korma is a testament to that. It’s a recipe born from a desire to create something delicious and comforting, something that brings my family together and nourishes them in more ways than one. It’s a small act of love, a fragrant offering served with a generous helping of warmth and affection. I hope you enjoy it as much as I do!
The Gift of Time: Embracing the Slow Moments
In our fast-paced world, it’s easy to get caught up in the whirlwind of activity. But amidst the chaos, I find solace in the kitchen. The rhythmic chopping of vegetables, the fragrant steam rising from the pot – these are the simple pleasures that ground me and help me to appreciate the beauty of the present moment. Cooking is a meditation of sorts, a chance to slow down, breathe deeply, and connect with the food I’m creating. And this Chicken Korma? It's a reminder to savor those moments, to appreciate the simple joys, and to find happiness in the everyday rituals that make life so rich and rewarding. Enjoy!
