Chicken Korma- Instant Pot | Stove

Step 1

If cooking rice along with korma, wash rice and soak for 15 minutes while you prep the ingredients and get the sauce started.

Step 2

Finely chop onions, crush or grate ginger and garlic. Puree 1 tomato in a food processor (skip is using tomato paste instead).

Step 3

Trim excess fat off chicken thighs and cut them in half. If using chicken breast, cut in 2.5 inch pieces.

Step 4

Turn on Saute high. Add olive oil, chopped onion and green chili. Saute for 2 mins.

Step 5

Add crushed ginger and garlic, 1/2 tsp salt and saute another 1 minute. The salt helps the onions soften and cook faster.

Step 6

Add pureed tomato, or tomato paste and all spices including salt, turmeric, red chili powder, garam masala and coriander. Saute for 30 seconds.

Step 7

Add coconut milk and chicken pieces, stir to combine. If cooking rice, move on to the next step. If not, close the lid, turn off saute and pressure cook for 6 mins at high pressure.

Step 8

Rinse rice and add to any oven safe bowl that can fit in your pressure cooker easily. Add water, cumin seeds, salt and olive oil. Stir to combine.

Step 9

Add a metal trivet in the cooking pot, over the chicken. Add rice bowl on top. Close lid. Turn off saute and pressure cook for 6 mins at high pressure.

Step 10

Wait 10 minutes and then release pressure manually by turning the pressure knob to venting position in Duo, or pushing down knob in Ultra. Open lid after pin drops.

Step 11

Remove rice bowl and using a fork, gently fluff the rice. Set aside. Remove trivet.

Step 12

If you prefer a thicker curry, turn on saute and simmer 2-3 minutes till it reaches your desired consistency. Please keep in mind that the curry thickens more as it cools.

Step 13

Garnish with green cardamom powder, chopped cilantro and a few drops of fresh lime juice. Serve warm with cumin rice! For a Keto meal, serve with steamed or sautéed Cauli rice (shredded cauliflower rice).

Step 14

Heat a heavy bottom stock pot or dutch oven on medium-high heat.

Step 15

Add olive oil, chopped onion and green chili. Saute for 2 mins.

Step 16

Add crushed ginger and garlic, 1/2 tsp salt and saute another 1 minute. The salt helps the onions soften and cook faster.

Step 17

Add pureed tomato, or tomato paste and all spices including salt, turmeric, red chili powder, garam masala and coriander. Saute for 30 seconds.

Step 18

Add coconut milk or if using yogurt, add water, and chicken pieces, bring it to a simmer, cover the pot. Reduce heat to medium and cook for about 15 mins, or until the chicken is cooked through and fork tender.

Step 19

If you prefer a thicker curry, simmer an additional 2-3 minutes, uncovered, till it reaches your desired consistency. Please keep in mind that the curry thickens more as it cools.

Step 20

Garnish with green cardamom powder, chopped cilantro and a few drops of fresh lime juice. Serve warm with cumin rice! For a Keto meal, serve with steamed or sautéed Cauli rice (shredded cauliflower rice).