Spicy Chicken Korma in the Instant Pot

What’s Up, Hungry People

I grew up eating Indian food. It was a common take-out night alternative to Chinese food or pizza nights. Because it’s ingrained in my food psyche, I often crave it as a ‘comfort food’ above just about anything else. If I’m feeling down, naan will certainly cheer me up.

That’s how this chicken korma came about—I was seriously craving some good Indian food and, unfortunately, I live pretty far from the nearest Indian restaurants. As much as I love Indian cuisine, I have a hard time justifying driving an hour through a snowstorm to satisfy that craving.

In such instances, I’m grateful that I can recreate my favorite dishes with relative ease—and having an Instant Pot has made cooking Indian foods, which generally take hours to prepare or marinate, easier than ever.

Here’s What You Need

• Chicken breasts: Adds lean protein to the dish; main component of the korma.
• Ghee: Used for sautéing; adds a rich, buttery flavor.
• Potatoes: Thickens the sauce and adds heartiness.
• Red onion: Provides a sweet, sharp base flavor.
• Ginger: Offers a warm, spicy bite to the dish.
• Garlic: Infuses a pungent, aromatic essence.
• Chili paste: Introduces heat and depth.
• Red curry paste: Builds the foundation of the korma’s complex flavor.
• Paprika: Gives a sweet and smoky taste; adds color.
• Yellow curry powder: Infuses the korma with traditional Indian spices.
• Chili powder: Adds spiciness and enhances the curry’s heat.
• Turmeric: Offers earthiness and vibrant color.
• Garam masala: Contributes a warm, aromatic blend of ground spices.
• Caraway seeds: Offer a slight hint of licorice flavor.
• Cumin: Earthy, aromatic spice that deepens the flavor profile.
• Coriander: Lends a citrusy, floral flavor to the mix.
• Cardamom pods: Imparts a sweet, floral fragrance and a piney flavor.
• Diced tomatoes: Adds texture and mild acidity.
• Chicken broth: Enhances moisture and enriches overall flavor.
• Greek yogurt: Balances the heat and adds creaminess.
• Salt & pepper: Seasoning staples to enhance overall flavors.
• Fresh cilantro or parsley: Adds a fresh, bright garnish.
• Basmati rice: Serves as a fluffy, fragrant base for the korma.
• Naan: Perfect for scooping up the delicious curry.

Let’s Cook

Start with your Instant Pot on “Saute” normal mode. You just want to get the potatoes, onions, and peppers softened slightly—it’ll help them cook more evenly when under pressure.

Next, add in all the herbs and spices. For a truly authentic flavor, I used an extremely spicy sambal olek—or chili paste—and a hot red curry paste as the base of my korma. I also incorporated an array of Indian spices like cardamom, cumin seeds, yellow curry powder, and garam masala.

Once the spices are fragrant, it’s time to add the broth and chicken. I let my chicken sear for a minute or two to get some color, but that part is totally optional.

Some spices, like paprika, can be added after the broth to adjust both color and flavor. I aimed for a reddish-orange hue for my korma, but there are yellow variations as well—now is the time to tailor the flavors to your liking!

Bring the contents of the Instant Pot to a rolling bubble. When the oils begin to separate, you’ll know it’s time to apply pressure!

Cancel the “Saute” mode and secure the Instant Pot lid. Set it to “Pressure Cook” on high for seven minutes.

When you remove the lid, be prepared for an aromatic assault—the best fragrances on Earth. If you prefer a thicker curry, you can let it simmer on “Saute” mode for another 5-10 minutes. Just stir in the Greek yogurt and serve with some homemade naan. I made enough to have leftovers for the week—it turned out to be my favorite meal prep lunch yet!

Tips for Perfecting Your Chicken Korma

• Sautéing Vegetables: Start with sautéing onions, potatoes, and peppers just enough to soften them before pressure cooking. This step helps in even cooking and integrates the flavors better.
• Managing Spice Levels: The chili paste and red curry paste are quite potent. If you prefer a milder korma, start with less and adjust according to taste. You can always add more, but it’s tough to dial back the heat once it’s there.
• Adding Spices: Add dry spices like garam masala towards the end of your sauté phase to maximize their aroma without burning them. This method helps in releasing the oils and flavors more effectively into the korma.
• Pressure Cooking Time: Be precise with the cooking time on the Instant Pot. Overcooking can make the chicken too soft and mushy. Follow the suggested time for best results.
• Incorporating Greek Yogurt: To prevent the yogurt from curdling, temper it by mixing some of the hot korma into the yogurt before adding it back into the pot. This step ensures a smooth, creamy korma without separation.
• Thickening the Korma: If the korma is too watery after cooking, use the sauté function to simmer and reduce the sauce. This concentrates the flavors and achieves the desired consistency.

Making this spicy chicken korma at home with your Instant Pot brings all those rich, comforting Indian flavors right to your table without the need for takeout. It’s perfect for those nights when you crave something warm and satisfying but don’t want to brave the weather for a restaurant trip. Plus, having leftovers means you get to enjoy this deliciousness all week long. So next time you’re in the mood for some cozy Indian cuisine, give this recipe a go—it’s bound to become a favorite in your household. With minimal prep and easy-to-follow steps, you’ll have a mouthwatering meal ready in no time.

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