Chicken Korma
Total Time: 30 minutesYield: 6 Servings
Source: twosleevers.com
Category: Poultry
Ingredients
1 pound Chicken Thighs (boneless, skinless)1 ounce Cashews
1 whole Onion (chopped)
1 whole Roma Tomato (diced)
1 whole Serrano Chile (diced)
5 cloves Garlic (smashed)
1 teaspoon Ginger (minced)
1 teaspoon Turmeric
1 teaspoon Salt
2 teaspoons Garam Masala
1⁄2 teaspoon Cumin
1⁄2 teaspoon Ground Coriander
1⁄2 teaspoon Cayenne Pepper
1⁄2 cup Water
1⁄2 cup Coconut Milk
1⁄4 cup Cilantro (chopped)
Directions
- In a blender add cashews, onion, tomato, serrano, garlic, and ginger then blend together into a paste. Pour into the pot of the Instant Pot.
- Add water to the blender, blend and add it into the pot. Add turmeric, salt, 1 teaspoon garam masala, cumin, coriander, and cayenne into the pot and mix. Place the chicken on top of the sauce.
- Place the lid on top, turn the vent to sealing. Set it at Manual on High Pressure for 10 minutes and let it release pressure naturally for 20 minutes.
- Shred the chicken in the pot with a fork. Turn the Saute function on Low. Add coconut milk and 1 teaspoon of garam masala then mix well. Cook until the sauce has thickened until the desired consistency. Add cilantro and mix well. Serve immediately with basmati rice or naan.