People have been asking for an Instant Pot Indian Chicken Korma recipe and I have wanted to make one.
The problem is that most people in the States have had Korma in a restaurant and I was concerned my homemade Korma wouldn’t be like what they were used to.
I’ve read 4-5 books on how Indian restaurants fix their meals and it’s not for me. Precooked meat, over-reliance on pastes, and just not how I want to cook.
So I decided to stop worrying and just make what I thought was a good korma, and then not worry about whether it matched what you’d get in a restaurant.
But it had to be easy, and use widely available ingredients, and I wanted to try my Instant Pot for this because it needed to be hands off cooking today.
This recipe worked for us. It was rich, creamy, flavorful but not overly spicy and the sauce was thick enough to pour over rice or eat with naan for those who can have carbs (not me, sadly).
You’re going to laugh when you see how simple this Instant Pot Indian Chicken Korma recipe is, and you’ll be skeptical, and you’ll tell me it’s not how your Mama made korma.
Well, mine neither, but make it anyway. It’s worth it.
Oh, and since I only made it with 1 pound of chicken, once again I had sauce left over, just like with the butter chicken (this is getting to be a habit) so I can use the extra sauce for veggie korma or maybe even lamb korma tomorrow.
But if you use 2 pounds and double the recipe but not the water, you’ll probably have enough sauce to enjoy.
Equipment & Ingredients You May Need to Make Chicken Korma
- Instant Pot Mini Duo or Instant Pot 6 quart or Instant Pot 8 Quart
- Measuring cups
- Measuring Spoons
- Cayenne Pepper
- Diced Tomatoes
- Garam Masala
- Ground Coriander
- Ground Cumin
- Unsweetened Coconut Milk
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- 1 pound chicken thighs (adjust times for other cuts)
- 1 ounce cashews (or sub with almonds if you prefer)
- 1 onion, chopped
- 1/2 cup tomatoes, diced
- 1/2 green Serrano, Jalapeño, or Thai chile pepper
- 5 cloves garlic
- 1 teaspoon minced ginger minced
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1 teaspoon garam masala
- 1/2 teaspoon ground Cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper (adjust to your preference)
- 1/2 cup water ( I used this to slosh about int he blender jar and then poured it into the Instant Pot)
- Blend together the vegetables and spices listed in the "blend together" section. Basically blend everything except chicken, coconut milk, cilantro, and set aside one teaspoons of garam masala for the end.
Pour the sauce into the inner liner of your Instant Pot.
Place the chicken on top. If your chicken is frozen, just push it down into the sauce a little.
Set it at High Pressure for 10 minutes and let it release pressure naturally.
Carefully take out the chicken and cut into bite size pieces.
- Add coconut milk and garam masala, put the chicken back in, and eat.
Garnish with cilantro if you'd like.
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