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Chicken Korma

By Leslie Blythe  ,   

May 2, 2018

Here are 2 ways to make this Chicken Korma recipe. You can do it either in the Instant Pot or on the stovetop. Serve it with basmati rice, mango chutney, and naan bread.

  • Prep: 5 mins
  • Cook: 20 mins
  • Yields: 6 Servings

Ingredients

1 pound chicken thighs, boneless, skinless

--Sauce

1 onion, chopped

½ cup tomatoes, diced

½ Jalapeño, minced

5 cloves garlic, minced

1 teaspoon ginger, minced


1 teaspoon turmeric


1 teaspoon salt


1 teaspoon garam masala


½ teaspoon ground cumin


½ teaspoon ground coriander


½ teaspoon cayenne pepper, or to taste


¼ cup water

Korma

1 teaspoon garam masala


½ cup unsweetened coconut milk

1 tablespoon tomato paste


¼ cup cilantro, chopped

Directions

Instant Pot Instructions

1Mix together the sauce ingredients.

2Pour the sauce into the liner of the Instant Pot, then place the chicken on top and push it down into the sauce just a little.


3Set it at High Pressure for 10 minutes and let it release pressure naturally.


4Add coconut milk and garam masala, put the chicken back in, and eat.

5Garnish with cilantro, optional.

Stovetop Instructions

1Heat 1 tablespoon of oil in a non-stick frying pan over medium-high heat. Cook sauce for 7 minutes . Add chicken mixture. Cook, stirring often, for 15 minutes or until chicken is cooked through and starts to brown. Stir in the Korma sauce. Simmer, stirring often, for 5 minutes or until warm.

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