Indian Chicken Korma, Instant Pot

https://twosleevers.com/chicken-korma-recipe/

INGREDIENTS

• 1 pound Boneless Skinless Chicken Thighs (adjust times for other cuts)

BLEND TOGETHER

• 1 Onion chopped
• ½ cup Tomatoes diced
• ½ of a Serrano, Jalapeño, or Thai chili pepper
• 5 cloves Garlic
• 1 teaspoon ginger minced
• 1 ounce cashews (or sub with almonds if you prefer)
• 1 teaspoon Turmeric
• 1 teaspoon Kosher salt
• 1 teaspoon Indian Garam Masala
• ½ teaspoon Ground Cumin
• ½ teaspoon Ground Coriander
• ½ teaspoon Cayenne Pepper (adjust to your preference)
• ½ cup water ( I used this to slosh about in the blender jar and then poured it into the Instant Pot)

TO FINISH

• 1 teaspoon Indian Garam Masala
• ½ cup Full-Fat Coconut Milk
• ¼ cup Cilantro chopped

DIRECTIONS

1. Blend together onion, tomatoes, serrano, ginger, garlic, cashews, turmeric, salt, cayenne, 1 teaspoon of 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.

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.s

TIPS

• Add pan-fried cashews or raisins as garnish before serving.