Instant Pot Chicken Coconut Korma
Delicious and easy to make chicken coconut korma that tastes like it came from your favorite Indian restaurant.
Servings: 6 servings
Ingredients
- 1 tablespoon coconut oil
- 1 onion diced
- 7 ounces diced green chilies
- 1/4 teaspoon ground cinnamon
- 1 teaspoon garlic powder
- 1/4 teaspoon turmeric or curry powder if you don't have turmeric
- 1 teaspoon ground cardamom
- 1/8 teaspoon chili powder
- 2 tablespoons garam masala
- 1 1/2 teaspoons salt
- 1 cup plain yogurt
- 1/2 cup water
- 1 can coconut milk about 14 ounces
- 3 tablespoons sugar
- 1/3 cup salted cashews
- 2 Bay leaves
- 4 chicken thighs skinless, bone in or bone out is fine
- 1 teaspoon lime juice
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 cup cilantro roughly chopped
Instructions
- In the instant pot, add coconut oil, onion, green chilies, cinnamon, garlic powder, turmeric, cardamom, chili powder, garam masala and salt to the instant pot and select the sauté option.
- Sauté for about 5 minutes or until the onions start to soften and the spices begin to toast.
- Add yogurt, water and coconut milk and stir the bottom of the instant pot.
- Add sugar, cashews, bay leaves, chicken thighs and lime juice and place the lid on top and cook for 12 minutes on high pressure with a quick pressure release.
- Remove the chicken and bay leaves from the instant pot.
- Use an immersion blender to blend the sauce.
- In a small bowl, mix together the cornstarch and water.
- Turn instant pot onto sauté setting again and whisk in the cornstarch and water mixture and simmer until the sauce starts to thicken slightly then turn off.
- Remove the bones if using bone in chicken thighs and then chop the chicken meat and add back into the sauce.
- Add fresh cilantro on top and serve over basmati rice.