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Prep: 10 minutes
Cook: 30 minutes
Serves: 5

Classic Chicken Korma (PKP 4.8L & 5.7L)

This healthy take on classic creamy korma is the perfect alternative to your Saturday night takeaway.

Delicious sprinkled with cashew nuts and served with basmati rice or naan bread.


2 tbsp olive or cooking oil

4 chicken breasts, diced

2 onions, thinly sliced

2 tbsp fresh ginger, peeled and grated (or ground ginger)

4 garlic cloves, finely chopped

2 tbsp ground coriander

2 tbsp ground cumin

1 cinnamon stick (or 1 tsp ground cinnamon)

2 tsp turmeric

2 tsp garam masala

400ml natural yoghurt

160ml chicken stock

4 cloves (optional)

5 whole green cardamom pods (optional)

100g cashew nuts (optional)

Salt and pepper (to taste)

Suitable for: Pressure King Pro 4.8L - 14-in-1 Digital Pressure CookerPressure King Pro 5.7L - 14-in-1 Digital Pressure Cooker

The Method

Select the SAUTE function, add the oil and allow to heat. Add the chicken and brown for about 4 minutes then set aside.

Add the onion, garlic and ginger and stir regularly for around 3 minutes until the onions begin to soften. Add the spices (coriander, cumin, cardamom, cinnamon, cloves and turmeric) and cook for a further minute.

Add the chicken, yoghurt and stock, and stir to combine, then press CANCEL.

Put the lid on and close the pressure valve then select the CHILLI/CURRY function.

When the program has finished press CANCEL. For this recipe we recommend the SLOW RELEASE method before opening the pressure valve and removing the lid.

Sprinkle with cashew nuts and serve with basmati rice or naan bread

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