#shorts Instant Pot Shahi Chicken Korma

By Ministry of Curry · 60 min

Ingredients

Instructions

1. Blend the cashews with the water into a smooth paste and set aside.
2. Blend the onion, coconut, garlic, ginger and the ¼ cup water into a smooth puree.
3. Set the Instant Pot to sauté and heat half the ghee. Cook the cashews and raisins for 2-3 minutes, stirring often, until the raisins puff and the cashews turn light golden. Remove them with a slotted spoon and set aside, leaving the ghee in the pot.
4. Add the remaining ghee and the onion puree. Sauté for 3-4 minutes until the raw smell of the onion is gone.
5. Add all the ground spices, the tomato puree and the chicken and mix well. Press Cancel to turn off the pot so the liquid does not evaporate.
6. If making rice, place the tall trivet over the chicken. Put the rice, 1½ cups water and 1 teaspoon salt in a stainless steel pan and set it on the trivet.
7. Close the lid with the valve set to sealing. Pressure cook on High for 5 minutes, then natural release for 5 minutes.
8. Release the remaining pressure and open the pot. Remove the rice pan and trivet. Set to sauté, stir in the cashew paste and honey, and cook until the curry gently boils.
9. Garnish with the cilantro, reserved cashews and raisins, and serve.

Summarized from Ministry of Curry's video. Watch it for the details.

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