Instant Pot Chicken Korma
Ingredients:
1 cup full-fat plain yogurt
2 teaspoons kosher salt divided
1 teaspoon ground turmeric
2 teaspoons ground red chile like Kashmiri chili powder or cayenne pepper
1 pound skinless boneless chicken thighs, chicken cut into 2-inch pieces (or substitute chicken breasts or skinless, bone-in chicken pieces)
1 tablespoon oil any neutral oil
½ cup finely chopped onion
2 tablespoons ginger-garlic paste or substitute 1 tablespoon grated ginger and 1 tablespoon grated garlic
2 teaspoons ground coriander
1 teaspoon garam masala
1 13.5-ounce can coconut milk
2 green chilies halved
Chopped cilantro
Directions:
In a bowl, combine the yogurt, 1 teaspoon of the salt, turmeric, and chili powder. Add the chicken, stir to coat, cover, and refrigerate for 1 hour.
Put the oil in the Instant Pot and heat it using the sauté function. When the oil begins to shimmer, add the onion and cook, stirring, for 3 to 4 minutes, until the onion begins to brown. Add the ginger and garlic paste and cook, stirring, for about 15 seconds, until it becomes fragrant, and then stir in the remaining teaspoon of salt, garam masala, and coriander. Add in the marinated chicken pieces and cook, stirring, for 3 minutes. Then stir in the coconut milk and green chilies. Press the cancel button to turn off the sauté function.
Seal the lid of the Instant Pot and then pressure cook on high pressure for 7 minutes.
Once the pressure-cooking cycle is over, allow the pressure to release naturally for 10 minutes.
Quick release any remaining pressure and then unseal the lid.
Select the sauté function again and cook the curry, stirring, another 3 to 4 minutes, until the sauce thickens a bit.
Serve hot, garnished with the cilantro.
