Chicken Shahi Korma in IP
This is an easy version of chicken korma, utilizing spices out of a jar, and just one pot – the IP – to cook the meal. I served it with a side of sauteed broccolini, and tortillas. It was a huge success!
- Half a purple onion, chopped finely
- 2 tbsp lemon juice
- small knob of ginger, minced
- 3 pearls garlic cloves, finely chopped
- 2 tsp garam masala
- 1 tsp cumin powder
- 1 tsp cumin seeds
- 2 tbsp tomato paste
- 1 cup thin coconut milk (or 1/2 cup thick milk & 1/2 cup water)
- 1/2 cup raw cashewnuts, ground up
- 1/4 cup golden raisins (skip if you don’t have golden ones)
- 1/2 cup yogurt (preferably whole milk yogurt)
- 1/2 cup water if needed (reserve & use if “burn” indicator triggers)
- 2 tbsp oil of your choice
- 1 lb chicken thighs cut into large cubes
- 2 tsp kosher salt
- 1/4 cup heavy cream
- optional garnish: fresh cilantro leaves
- Place chicken cubes in a bowl. Mix the lemon juice, 1 tbsp oil, ginger & garlic (blend if needed). Pour over chicken and mix thoroughly. Set aside while preparing the other ingredients.
- Heat IP to Saute setting. Add 1 tbsp oil, and add the cumin seeds. When they toast, add the onions and golden raisins. Stir and allow the onions to brown evenly.
- Add the powdered spices (garam masala & cumin) and continue to stir another minute.
- Add the tomato paste and mix well for 1-2 minutes.
- Add in the chicken, stir to coat, and allow to brown a little. Turn off IP.
- Using 1/2 cup of water or coconut milk, deglaze very well. The IP will show the dreaded “burn” if you don’t deglaze with a hard spatula at this time.
- Add in all remaining ingredients except the heavy cream & cilantro leaves.
- Cook on High Pressure for 12 minutes. If you get a Burn indication while cooking, add in the extra 1/2 cup water and scrape the bottom of the pan again. This should do the trick (it did for me).
- Allow 10 minute release. Then slowly drizzle the cream and mix it in. Taste & add salt if needed.
- Optional: garnish with fresh cilantro leaves