Pressure Cooker Chicken Korma Curry
This electric Pressure Cooker Chicken Curry is simple to make and uses everyday ingredients. It’s an indian inspired curry recipe with a healthy twist that is packed with flavour, soft tender chicken pieces and rich aromatic curry sauce.
Servings 5 people
- 1 kg/2 pounds Chicken breast chopped roughly into chunks
- 1 medium Brown onion diced
- 1 teaspoon freshly grated Ginger
- 1 tablespoon Crushed garlic
- ⅓ cup Korma paste (see note 1)
- 440 ml /14.8 oz. tin Chopped tomatoes in a tin
- ½ cup Chicken stock/broth
- ⅓ cup Pouring cream
- 2 tablespoons water
- 1 tablespoon Cornstarch
- 2 cups Rice Jasmine, Basmati, Brown
- ¼ cup Corriander/Cilantro roughly chopped
- 1 medium Red chilli finely diced
- 1 tablespoon Slivered almonds lightly roasted
- 2 cups Grean beans chopped
Combine, chicken, onion, garlic, korma paste, tomatoes, stock/broth and cream into pressure cooker.
Firmly seal lid on pressure cooker, and pressure cook for 15 minutes.
Open seal to vent, remove lid and season with salt and pepper to taste.
If you want to thicken the curry sauce, make a cornstarch slurry, but adding the 1 tablespoon of cornstarch to 2 tablespoons of water. Stir thoroughly to combine and add gradually whilst stirring and watch it thicken.
Serve with rice, chopped coriander/cilantro, diced red chilli, and toasted slivered almonds. Pappadums if you’re game.
- The brand of Korma paste I used was “Sherwoods” and I picked it up from the regular supermarket.
- Nutrition information includes 2 cups of brown rice.
Calories: 484kcal | Carbohydrates: 33g | Protein: 49g | Fat: 16g | Saturated Fat: 6g | Fiber: 2g | Sugar: 8g