Instant Pot Chicken Korma

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READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To Make the Sauce.
  • In a blender jar, mix the almonds, onion, tomato, serrano, garlic, ginger, turmeric, salt, garam masala, cumin, coriander, cayenne, and water. Blend into a smooth purée.
  • To Make the Korma.
  • Pour the sauce into the inner cooking pot of the Instant Pot. Place the chicken on top. If the chicken is frozen, push it down into the sauce a little.
  • Lock the lid into place. Select Manual and adjust the pressure to High. Cook for 10 minutes.
  • When the cooking is complete, let the pressure release naturally. Unlock and remove the lid.
  • Carefully remove the chicken to a board and cut it into bite-size pieces.
  • Stir the coconut milk, garam masala, and tomato paste into the pot. Return the chicken to the pot, and garnish with the slivered almonds and cilantro.
  • Pour the saffron milk along with the saffron strands over the rice and serve.
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