Chicken Korma, a mildly spiced Indian Chicken curry made by simmering chicken with floral Indian spices and creamy coconut milk. It's an easy one-pot meal with cumin rice cooked right alongside, ready in 30-minutes!
If cooking rice along with korma, wash rice and soak for 15 minutes while you prep the ingredients and get the sauce started.
Finely chop onions, crush or grate ginger and garlic. Puree 1 tomato in a food processor (skip is using tomato paste instead).
Trim excess fat off chicken thighs and cut them in half. If using chicken breast, cut in 2.5 inch pieces.
Instant Pot Chicken Korma
Turn on Saute high. Add olive oil, chopped onion and green chili. Saute for 2 mins.
Add crushed ginger and garlic, ½ teaspoon salt and saute another 1 minute. The salt helps the onions soften and cook faster.
Add pureed tomato, or tomato paste and all spices including salt, turmeric, red chili powder, garam masala and coriander. Saute for 30 seconds.
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.
Pot-in-Pot Cumin Rice
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.
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.
After Pressure cooking
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.
Remove rice bowl and using a fork, gently fluff the rice. Set aside. Remove trivet.
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.
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).
Stove-Top Method
Heat a heavy bottom stock pot or dutch oven on medium-high heat.
Add olive oil, chopped onion and green chili. Saute for 2 mins.
Add crushed ginger and garlic, ½ teaspoon salt and saute another 1 minute. The salt helps the onions soften and cook faster.
Add pureed tomato, or tomato paste and all spices including salt, turmeric, red chili powder, garam masala and coriander. Saute for 30 seconds.
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.
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.
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).
Video
Notes
Coconut Milk Alternative: You can use yogurt instead, add that AFTER pressure cooking though. Here's how:
Follow the recipe and skip the coconut milk. Add ½ cup water instead to cook the chicken. Pressure cook and wait 10 mins before releasing pressure.
In a small mixing bowl, add ½ cup plain full-fat or greek yogurt, and whisk it till smooth.
Now take a ladle (2-3 tablespoons) of the hot curry sauce and mix it in to temper the yogurt.
Add that yogurt-curry mix in the curry while stirring. This prevents the yogurt from curdling and results in a smooth sauce.
Turn on Saute and simmer for 2-3 minutes till the yogurt gets incorporated in the curry.
Recipe Tips for Chicken Korma:
If you want a milder chicken korma, remove the seeds and ribs from the green chile. That is where all the heat lies.
If you don't like coconut milk, you can use yogurt instead. Follow the directions for a coconut milk alternative in the recipe card below.
If you prefer a thicker curry, once the chicken korma is completely cooked, turn on Saute and simmer 2-3 minutes until it reaches your desired consistency. Please keep in mind that the korma thickens more as it cools.
For best results and moister chicken, use dark meat chicken thighs.
This Indian dish is best served warm, right from the Instant Pot. As noted above, the sauce will thicken as it cools. To reheat, add 1-2 Tablespoons water and warm through.
For a Keto meal, serve with steamed or sautéed Cauli rice (shredded cauliflower rice).
This recipe has been tested in a 3qt & 6 qt Instant Pot and Mealthy Multipot. If using an 8qt, add an additional ½ cup liquid to meet the minimum liquid requirement. After pressure cooking, saute a few minutes to reduce the sauce to your preference.
For a low-carb meal, serve chicken with Cauliflower rice. See instructions and details for that above.
Note: The nutrition facts below are my estimates and do not include the optional rice. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.