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Pressure Cooker Chicken Korma

Pressure Cooker Chicken Korma is a modern Fusion recipe for a classic Indian-inspired dish of chicken, almonds, chillies and onions in a curry-spiced yoghurt and creamed coconut base that's adapted to be cooked quickly in a pressure cooker. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Pressure Cooker Chicken Korma.

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

4–6

Rating: 4.5 star rating

Tags : CurryChilli RecipesChicken RecipesMilk RecipesFusion RecipesFusion Recipes



Ingredients:

675g chicken breasts, cut into 3cm cubes
120g ground almonds
3cm length of fresh ginger, peeled and sliced thinly
1 garlic clove, crushed
2 fresh green chillies, chopped
2 tbsp vegetable oil
1 onion, finely chopped
1 tsp ground turmeric
4 green cardamom pods
4 cloves
3cm length of cinnamon
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp cornflour (cornstarch)
300ml Greek yoghurt
juice of 1/2 lemon
25g creamed coconut
salt, to taste
2 tbsp fresh coriander leaves, chopped

Method:

Combine the almonds, ginger, garlic and chillies in a mortar and pound to a paste.

Heat the vegetable oil in the base of your pressure cooker. Add the onion and fry for about 6 minutes, or until golden brown then stir in the turmeric, cardamom, coriander seeds, cloves and cumin seeds. Fry for 1 minute then add the almond paste and fry for 1 minute more before stirring in the yoghurt and chicken pieces. Stir to coat in the yoghurt mix then add 300ml water.

Secure and lock the lid then bring to pressure over high heat. Reduce the heat to stabilize the pressure and cook for 12 minutes. Take the pressure cooker off the heat, place under cold, running water to reduce the heat quickly. In the meantime, mix the cornflour to a slurry with 2 tbsp water. Whisk this into the curry mixture in the pressure cooker then bring to a simmer and cook, uncovered until thickened.

Stir in the lemon juice, creamed coconut and coriander leaves then season to taste with salt. Cook until the coconut has melted into the sauce then serve hot, accompanied by rice.