This light, quick and easy chicken korma is a sheer genius recipe. The kind that is going to make me happy on many days to come. I can just see that in my upcoming future. This curry has been made in both my regular stove top pressure cooker and of course my salvation toy the instant pot.
It originated from a feeling of sibling jealously. Yes, the baby brother is in India while I am still pounding the pavement. I mean Kolkata this time of year, gosh that is so unfair…
All of this resulted in a craving for a good chicken curry, the deep slow cooked variety. A light and soupy korma like my grandmother used to make complete with steamed rice. On a Saturday morning, there is no time for making slow simmered chicken curries the real kinds with chicken on the bone, slow simmered to perfection, and then an inspiration hit, what if I made this in my pressure cooker and better yet the electric pressure cooker? As with anything done for revenge, this chicken curry was seriously good!
A korma is done differently in different parts of the country, but at heart has yogurt and most North Indian variations have cashew or almond pastes. This particular variation, I concocted actually has more tomatoes that I would add but, once made we loved the tang that it added so I think it is here to stay. I guess for a paler variation you can try this recipe, or even this one.
And I made this with no nuts, just used some to garnish, I did use a mixture of sour cream and yogurt. The overall effect of using the pressure cooker was that is retained all the wonderful flavor and kept the sauce nice and broth like. I did not skimp on the actual cooking, and browned the onions and all that.
The pressure cooker has been on my mind lately, not that I am every without all my different ones. However, I have been getting lots of questions about it, so I will definitely do a more full fledged post about the pressure cooker soon. Maybe coupled with a round up…
A gorgeous and full flavored light chicken korma, with loads of flavor and freshness.
- 2.5 pounds of skinless chicken on the bone (I strongly recommend dark meat)
- 1/2 cup Greek Yogurt plus 2 tablespoons
- 1 teaspoon turmeric
- 1.5 teaspoons salt
- 1 teaspoon red cayenne pepper
- 3 tablespoons oil
- 2 medium sized onions, thinly sliced
- 1 tablespoon freshly grated ginger
- 3 pods of garlic, chopped
- 1.5 teaspoons cumin
- 1.5 teaspoons coriander powder
- 3/4 cup fresh tomato puree (about 4 tomatoes, pureed)
- 1/4 cup ground almond meal (such as from Trader Joes) (optional)
- 1.5 teaspoons garam masala
- 1 tablespoon sliced almonds
- 1.5 teaspoons chopped cilantro or coriander
- Extra whipped yogurt to drizzle on top (optional)
- Rub the chicken with the 1/2 cup yogurt, salt, and cayenne pepper and set aside while doing the rest of the prepping.
- Beat the remaining 2 tablespoons of yogurt and set aside.
- Turn the instant pot to saute mode and heat the oil and add in the sliced onions, gently cook the onions for a good 6 to 8 minutes adding in the sugar to help with even and uniform browning.
- Remove about 1/3 of the browned onions to garnish.
- Add in the ginger and the garlic and cook for another couple of minutes.
- Add in the chicken and the cumin and coriander powder.
- Add in the tomato puree and 1/2 cup of water and bring to a simmer.
- Cover the pressure cooker and cook on manual for about 10 minutes Let the pressure cool naturally.
- Gently remove the lid and stir well.
- Stir in the garam masala and the reserved golden onions. Garnish with sliced almonds.
- Drizzle with the remaining yogurt and cilantro and serve with rice.