Easy Chicken Korma

Have you ever wanted to make authentic Indian Chicken Korma at home, but didn't really know where to start? If you're looking for a better-than restaurant-style Instant Pot Chicken Korma, this one is so easy that you can make it on a weeknight in less than an hour, start to finish.

What you'll need: 

– Onion – Tomatoes – Serrano Peppers – Garlic – Minced Ginger – Cashews – Turmeric – Kosher Salt – Garam Masala – Ground Cumin – Ground Coriander – Cayenne Pepper – Water – Garam Masala – Full-Fat Coconut Milk – Cilantro

For the Butternut Squash Soup

1. Blend together onion, tomatoes, serrano, ginger, garlic, cashews, turmeric, salt, cayenne, garam masala, cumin, and coriander. 2. Pour the sauce into the inner liner of your Instant Pot. Rinse out the blender container using the water, and pour water into the pressure cooker liner as well. 3. Place the chicken on top and push it down into the sauce.

For the Butternut Squash Soup

4. Set it at High Pressure for 10 minutes, and let it release pressure naturally. 5. Carefully take out the chicken and cut into bite size pieces. 6. Add coconut milk and the additional 1 teaspoon garam masala. Put the chicken back in to combine. 7. Garnish with cilantro if you'd like.

For whole recipe and other nutritional information, click the link below!