Classic Chicken Korma
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
3 chicken breasts, diced
1 onion, thinly sliced
1 tbsp fresh ginger, peeled and grated (or ground ginger)
2 garlic cloves, thinly sliced
1 tbsp ground coriander
1 tbsp ground cumin
1 cinnamon stick (or ½ tsp ground cinnamon)
1 tsp turmeric
1 tsp garam masala
200ml natural yoghurt
80ml chicken stock
3 cloves (optional)
3 whole green cardamom pods (optional)
75g cashew nuts (optional)
Salt and pepper (to taste)
Suitable for: Pressure King Pro 3L 8-in-1 Pressure Cooker
Select the BROWNING function, add the oil and allow to heat. Add the chicken and brown for ~4 minutes then set aside.
Add the onion, garlic and ginger and stir regularly for ~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 STEW/SOUP function and adjust the time to 20 minutes.
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.