Chicken KormaChicken Korma in Your Pressure Cooker
A rich and creamy chicken korma made in the pressure cooker for tender, flavorful bites infused with spices, coconut milk, and warmth in every serving.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 1 cup coconut milk
- 1 cup non-dairy yogurt
- 2 teaspoons red chili powder
- 1 ½ teaspoons coriander
- 1 ½ teaspoons cumin
- 1 teaspoon turmeric
- ½ teaspoon freshly ground black pepper
- ½ teaspoon kosher salt
- ⅛ teaspoon cinnamon
- 4 boneless skinless chicken breasts cut into 1 inch cubes (about 1 ½ pounds)
- 4 tablespoons coconut oil divided
- 2 large yellow onions sliced (about 3 cups)
- 1 small green chili finely chopped (about 2 tablespoons)
- 3 tablespoons chopped garlic (about 9 cloves)
- 3 tablespoons fresh ginger peeled and chopped (3 inch piece)
- ¾ cup raw cashews
- 1 ½ cups coconut milk extra
- 1 teaspoon cumin seeds
- 2 green cardamom pods
- 2 whole cloves
- 1 cinnamon stick 4 inch
- 1 ½ teaspoons garam masala
- ½ red onion chopped (optional)
- ½ cup chopped cilantro optional
- Roti for serving
Instructions
Instructions
- Whisk together coconut milk, yogurt, red chili powder, coriander, cumin, turmeric, black pepper, salt, and cinnamon until smooth and creamy.
- Add chicken cubes to mixture and coat well. Cover and refrigerate for at least 1 hour or overnight.
- Heat 1 tablespoon coconut oil in skillet and brown marinated chicken in batches for 6-8 minutes. Set aside.
- Sauté onions, green chili, garlic, and ginger in remaining oil until golden and soft.
- Add cashews, cumin seeds, cardamom pods, cloves, cinnamon stick, and garam masala. Stir to coat.
- Add remaining coconut milk and sealing ring. Pressure cook for 20 minutes, then release pressure naturally.
- Stir once finished. Top with red onion and cilantro. Serve with roti.
Notes
Top with fresh onion and cilantro. Serve with warm roti for a complete meal. Stores well in the fridge or freezer for easy leftovers.