Why You’ll Love This Instant Pot Chicken Korma Recipe
When you crave a dish that’s both rich and comforting, Instant Pot Chicken Korma is the answer.
I absolutely love how easy it’s to whip up this flavorful meal in no time. The blend of spices creates a warm, aromatic experience that fills my kitchen with enticing scents.
Plus, the creamy coconut milk adds a luscious texture that makes each bite irresistible.
It’s perfect for cozy family dinners or impressing guests without spending hours in the kitchen.
Trust me, once you try this recipe, you’ll find it becomes a go-to comfort food that satisfies every time.
Ingredients of Instant Pot Chicken Korma
When it comes to making a delicious Instant Pot Chicken Korma, gathering your ingredients is the first step in whipping up this comforting dish. It’s like setting the stage for a flavorful performance, and trust me, you’ll want to have everything ready so you can dive right into the cooking process without any interruptions.
So, let’s take a look at what you’ll need to create this delightful meal that’s bound to impress your family and friends.
Ingredients for Instant Pot Chicken Korma:
- 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 and boneless
- 1/2 cup coconut milk
- 1 teaspoon garam masala (yes, we’re using it twice for extra flavor)
- 1 tablespoon tomato paste
- 1/4 cup cilantro, chopped
Now, before you rush off to the store, let’s chat a bit about these ingredients. Feel free to get creative—maybe you want to swap out the chicken thighs for chicken breasts if that’s what you have on hand.
You could even add some veggies like peas or bell peppers if you’re looking to sneak in some extra nutrients. And if you’re not a fan of heat, go easy on that serrano chili or leave it out altogether.
How to Make Instant Pot Chicken Korma
Alright, let’s get down to business and transform those lovely ingredients into a mouthwatering Instant Pot Chicken Korma.
First things first, grab your blender and throw in 1 ounce of raw almonds, 1 small onion (chopped), 1/2 cup of diced tomatoes, and that fiery 1/2 green serrano chili. Don’t forget the 5 peeled garlic cloves and the tablespoon of minced ginger—this is where the magic starts.
Next, add in the spices: 1 teaspoon each of ground turmeric, salt, garam masala, ground cumin, and ground coriander, plus a 1/2 teaspoon of ground cayenne pepper for a little extra kick. Finally, pour in 1/2 cup of water to help everything blend smoothly. Blend it all up until you have a luscious, smooth purée. It should look as dreamy as it sounds.
Now, let’s bring it all together in the Instant Pot. Pour your beautiful sauce into the inner cooking pot, and it should already be smelling fantastic.
Then, take 1 pound of skinless, boneless chicken thighs and place them right on top of that sauce. If your chicken is frozen (because, let’s be real, sometimes life happens), just shove it down a bit into the sauce.
Lock the lid into place, select the Manual setting, and adjust the pressure to High. Cook that deliciousness for 10 minutes. Yes, just 10 minutes—how incredible is that?
Once the timer goes off, let the pressure release naturally. While you wait, you can maybe do a little happy dance—this korma is going to be worth the wait.
After the pressure has released and you can safely open the lid, carefully remove the chicken and cut it into bite-size pieces. This is where you can let your inner chef shine a bit.
Stir in 1/2 cup of coconut milk, another teaspoon of garam masala, and 1 tablespoon of tomato paste into the pot. Then, put the chicken back in, giving it a good stir, and garnish with 1/4 cup of chopped cilantro.
Just like that, you’ve got a vibrant, flavorful dish that looks like it came straight from a restaurant. Now, serve it over some saffron-infused rice and bask in the compliments that are sure to follow. Enjoy every bite, and don’t be shy about going back for seconds—this korma is a cozy hug in a bowl.
Instant Pot Chicken Korma Substitutions & Variations
If you’re looking to customize your Instant Pot Chicken Korma, you’re in luck—there are plenty of substitutions and variations to suit your taste.
For a creamier texture, swap coconut milk for heavy cream or yogurt. If you prefer a vegetarian option, chickpeas or paneer work wonderfully instead of chicken.
You can also adjust the spice level by omitting the serrano chili or adding more cayenne. Instead of almonds, try cashews for a different nutty flavor.
Experiment with different herbs like mint or parsley for a fresh twist. There’s no wrong way to make this dish your own!
What to Serve with Instant Pot Chicken Korma
To complement the rich flavors of Instant Pot Chicken Korma, I love serving it with fluffy basmati rice or warm naan bread. The rice soaks up the delicious sauce, creating a perfect bite.
If you’re feeling adventurous, I recommend adding a side of sautéed spinach or a fresh cucumber raita to balance the spices. A simple salad with crisp vegetables can also brighten the meal.
For drinks, a revitalizing mango lassi pairs wonderfully, enhancing the overall experience. Together, these sides elevate your korma dish, making it a delightful feast for any occasion. Enjoy your culinary adventure!
Additional Tips & Notes
While preparing Instant Pot Chicken Korma, I’ve found a few tips that can enhance the dish and simplify your cooking experience.
First, soak the almonds for a few hours to make blending easier and improve the sauce’s texture. If you prefer a milder dish, remove the seeds from the serrano chili.
For extra flavor, let the spices bloom in the hot oil before adding the sauce. Finally, feel free to substitute chicken with lamb or tofu for variety.
Serve the korma with warm naan or basmati rice to soak up all that delicious sauce—trust me, it’s worth it!