Easy Chicken Korma | Instant Pot Recipe

• porcje: 6 servings
• czas aktywny: 5 minutes
• całkowity czas: 25 minutes

Składniki

1 pound Boneless Skinless Chicken Thighs (adjust times for other cuts)

1 Onion (chopped)

1/2 cup Tomatoes (diced)

1/2 Serrano peppers (Jalapeño, or Thai chile pepper)

5 cloves Garlic

1 teaspoon Minced Ginger (minced)

1 ounce cashews (or sub with almonds if you prefer)

1 teaspoon Turmeric

1 teaspoon Kosher Salt

1 teaspoon Garam Masala

1/2 teaspoon Ground Cumin

1/2 teaspoon Ground Coriander

1/2 teaspoon Cayenne Pepper (adjust to your preference)

1/2 cup Water (I used this to slosh about in the blender jar and then poured it into the Instant Pot)

1 teaspoon Garam Masala

1/2 cup Full-Fat Coconut Milk

1/4 cup Cilantro (chopped)

Wskazówki

Blend together onion, tomatoes, serrano, ginger, garlic, cashews, turmeric, salt, cayenne, 1 teaspoon of garam masala, cumin, and coriander.

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.

Set it at High Pressure for 10 minutes, and let it release pressure naturally.

Carefully take out the chicken and cut into bite size pieces.

Add coconut milk and the additional 1 teaspoon garam masala. Put the chicken back in to combine.

Garnish with cilantro if you'd like.

Wartości Odżywcze

• Kalorie: 256 kcal
• Tłuszcz Całkowity: 19 g
• Tłuszcz Nasycony: 8 g
• Cholesterol: 74 mg
• Sód: 453 mg
• Węglowodany Całkowite: 6 g
• Błonnik Pokarmowy: 1 g
• Cukry Całkowite: 2 g
• Białko: 14 g