Indian Chicken Korma (IP)

Indian Chicken Korma in the Instant Pot

Chicken marinade
3 pounds boneless skinless chicken breasts
2 tsp. olive oil
2 tsp. garam masala
2 tsp. curry powder
½ tsp. salt
½ tsp. black pepper

Sauce
3 Tbsp. olive oil
2 onions, chopped
6-8 garlic cloves
4 tsp. curry powder
2 tsp. turmeric
2 tsp. garam masala
1 tsp. ground coriander seed (I didn't have)
1 tsp. salt
1 tsp. black pepper
½ tsp. cinnamon
½ tsp. cumin
¼ tsp. ground cardamom
⅛ tsp. nutmeg
3 large tomatoes, diced small (I used ¼ cup tomato sauce)
1 Tbsp. freshly grated ginger root (I used 1 tsp. ginger)
¼ cup water
1 can unsweetened coconut milk (divided)
1 Tbsp. packed brown sugar
½ cup cashews

Season the chicken breasts with the oil, garam masala, curry powder, salt and pepper.  Allow to sit for an hour or two if you have time.

When ready to make meal, place chicken, onions and garlic in Instant Pot and Saute briefly in olive oil (or can use coconut oil).  Cancel Saute.  Add curry powder, turmeric, garam masala, coriander seed, salt, pepper, cinnamon, cumin, cardamom, nutmeg, tomatoes, ginger and water to Instant Pot.  Add ½ cup of the coconut milk to Instant Pot (reserving the rest of the can of coconut milk for after the chicken cooks.)  Stir well to combine.

Place lid on Instant Pot and set vent to Seal.  Select Poultry setting for 12 minutes.  When finished cooking allow for 10 minutes Natural Pressure Release (NPR) then release any remaining pressure.  Remove lid.  Remove the chicken and shred it then return to the Instant Pot.  Add the rest of the coconut milk, the brown sugar, and the cashews.  Stir to mix well and heat through.  You may also add some plain yogurt if you would like the mixture thicker.

Serve over rice with Naan bread.