Chicken korma is an Indian food staple, and super-simple to make in an Instant Pot. Substituting Bundh Gobi Mutter as a side dish for the traditional rice or naan adds even more flavor and color to the plate, AND can make the dinner Whole 30 compliant. This is super quick and simple to make for a weeknight dinner with stellar leftovers.
These recipes are from Urvashi Pitre's Indian Instant Pot Cookbook, with some slight modifications in the name of Whole 30.
Place in a blender:
- 2 oz raw almonds
- 2 small onions, quartered
- 1 can diced tomatoes
- 1 green serrano chile (I substituted a Hatch green chile I had on hand)
- 10 peeled garlic cloves
- 2 T minced ginger
- 2 t ground turmeric
- 2 t salt
- 2 t Garam Masala (I keep this mixed up and on hand. The recipe I use is below)
- 2 t ground coriander
- 1 t cayenne pepper
- 1 c water
Puree until smooth, and pour into Instant Pot.
- 2 lbs Kennedy Ranch chicken breasts, bones and skin removed and saved for a future stock project.
Lock the lid in place, close the steam vent, and pressure cook on HIGH for 12 minutes. Let the pressure release naturally (don't rush this). Unlock and remove the lid, and place the chicken on a cutting board. Cut into bite sized pieces.
Stir into the sauce in the pot:
- 1 can coconut milk
- 2 t Garam Masala
- 1 small can tomato paste
- 1/4 c chopped fresh cilantro
- 1 pinch saffron
Return the chicken to the pot and stir. Serve garnished with slivered almonds and cilantro.
While the chicken is pressure cooking, prepare the vegetables and measure your spices for the Bundh Gobi Mutter.
Bundh Gobi Mutter
- 1 T peanut oil
- 1/4 t cumin seeds
- 2 t minced garlic
- 1 t minced ginger
- 1/2 small red onion, thinly sliced
- 1/4 t turmeric
- 3 c chopped cabbage
- 1/4 c water
- 1/2 c diced carrot
- Chopped fresh cilantro, for garnish
Pour Chicken Korma into its serving dish and keep warm. Wipe out Instant Pot.
Preheat Instant Pot at Saute>High. When it is hot, add peanut oil and heat until shimmering. Add the cumin seeds and cook for about 1 minute, until they start to sputter a bit like popcorn.
Add garlic and ginger and saute for about 30 seconds. Add the onion and saute, stirring, until brown at the edges, about 5 minutes. Mix in turmeric.
Add the cabbage, carrots, water and salt. Lock the lid in place. Pressure cook on HIGH for 1 minute. When the cooking is complete, quick-release the pressure, remove the lid, place cabbage into its serving dish and garnish with cilantro.
There are about a million Garam Masala recipes out there. I use this one because the ingredients can usually be found in my spice rack.
- 2 tablespoon black peppercorns
- 2 tablespoon cloves
- 1 tablespoon crushed cinnamon stick (do not substitute ground cinnamon, use a pestle or rolling pin to crush a stick for this)
- 2 1/2 teaspoons green cardamom pods
- 1 tablespoon shah jira / black cumin seeds (substitute regular cumin seeds if you don't have access to an Indian food store
1. Lightly roast spices in a small pan until they get hot, about a minute. Stir frequently. Make sure not to burn them by roasting them too long. The goal is to make them a bit toasty so they are easy to grind.
2. Cool spices and then grind fine in a coffee or spice grinder. Store in an airtight container away from direct sunlight.