Chicken Korma

Ingredients

1lb (454 g) boneless skinless chicken thighs, cut to bite size pieces

Sauce:

1 onion, chopped

½ cup (74.5 g) tomatoes, diced

½ (0.5) Serrano peppers/Jalapeño/Thai chile pepper

5 cloves (20g) garlic

1 tsp ginger, minced

28g cashews

1 tsp turmeric

1 tsp kosher salt

1 tsp garam masala

½ tsp ground cumin

½ tsp ground coriander

½ tsp cayenne pepper

½ cup (125 g) water

frozen mixed vegetables (optional)

For Finishing:

1 tsp garam masala

½ cup (120 g) full-fat coconut milk

¼ cup (4 g) cilantro, chopped

Stovetop method:

Blend together onion, tomatoes, serrano, ginger, garlic, cashews, turmeric, salt, cayenne, 1 tsp of garam masala, cumin, coriander, and water.
In a large skillet or sauté pan, pour in the blended sauce and simmer on medium heat, uncovered for 7-10 min.
Add the chicken, reduce heat to medium-low, cover and cook for 15-20 min. Stir occasionally, until chicken is fully cooked and tender.
Add frozen mixed vegetables in the last 7-10 min.
Stir in the coconut milk and remaining 1 tsp of garam masala.
Simmer uncovered for another 2-3 mins to heat through.
Garnish with cilantro.

Instant Pot method:

Blend together onion, tomatoes, serrano, ginger, garlic, cashews, turmeric, salt, cayenne, 1 tsp of garam masala, cumin, coriander, and water.
Pour the sauce into the inner liner of your Instant Pot. Rinse out the blender container using the water, and pour water into the pressure cooker liner as well.
Place the chicken on top and push it down into the sauce.
- If adding vegetables, add now.
Set it at High Pressure for 10 minutes, and let it release pressure naturally.
Add coconut milk and the remaining 1 tsp garam masala.
Garnish with cilantro if you'd like.

Tags: Indian Curry

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