A rich and creamy mild curry-like dish with tender bites of chicken and vegetables.
- 1 ½ Tbsp vegetable oil
- 1 cup diced onions
- 1 ½ pounds boneless, skinless chicken breasts or thighs, cut into bite size pieces
- 1 Tbsp minced garlic
- 1 cup chicken broth
- 1 tsp grated ginger root
- ½ pound (8 oz) Russet potatoes (about 2 small), peeled and cut into cubes
- 1 cup chopped carrots
- 1 diced red bell pepper
- 2 tsp salt
- 1 ½ Tbsp curry powder
- 1 (8 oz) can tomato sauce
- 1 cup frozen peas
- 1 cup heavy cream
- 3 Tbsp cornstarch + 3 Tbsp cold water
- ½ cup cashews
- ½ cup chopped cilantro
- Turn your Instant Pot to the saute setting. When the display says HOT add in the oil and the onions. Saute the onions for about 4-5 minutes. Then add in the chicken chunks and garlic. Stir for about 30 seconds. Turn off the Instant Pot. Add in the broth and scrape the bottom of the pot.
- Then add in the ginger, potatoes, carrots, peppers, salt and curry. Stir. Dump the tomato sauce evenly over the top, don’t stir.
- Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let the pot sit for 5 minutes and then move the valve to venting. Remove the lid.
- Stir in the peas. Temper the cream by adding a few tablespoons of the hot liquid into the cream and whisking it well. Then dump the cream into the pot and stir it in. Thicken the korma with a cornstarch slurry. Turn the Instant Pot to saute. In a small bowl mix 3 Tbsp cornstarch with 3 tbsp cold water until smooth. Stir the slurry into the pot. The korma will thicken quickly. Turn off the pot.
- Serve korma with rice or naan bread and top with 1 Tbsp of cilantro and cashews on each dish.
- Category: Chicken
- Method: Instant Pot
- Cuisine: Indian