Pressure Cooker Chicken Korma

This is a classic, mild, Indian-style curry (said to have been invented either in Manchester or Birmingham) that's been adapted to be cooked quickly in a pressure cooker.

Pressure Cooker Chicken Korma

Ingredients:

675g chicken breasts, cut into 3cm cubes
120g ground almonds
3cm length of fresh ginger, peeled and sliced thinly
1 garlic clove, crushed
2 fresh green chillies, chopped
2 tbsp vegetable oil
1 onion, finely chopped
1 tsp ground turmeric
4 green cardamom pods
4 cloves
3cm length of cinnamon
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp cornflour (cornstarch)
300ml Greek yoghurt
juice of 1/2 lemon
25g creamed coconut
salt, to taste
2 tbsp fresh coriander, chopped

Method:

Combine the almonds, ginger, garlic and chillies in a mortar and pound to a paste.

Heat the vegetable oil in the base of your pressure cooker. Add the onion and fry for about 6 minutes, or until golden brown then stir in the turmeric, cardamom, coriander seeds, cloves and cumin seeds. Fry for 1 minute then add the almond paste and fry for 1 minute more before stirring in the yoghurt and chicken pieces. Stir to coat in the yoghurt mix then add 300ml water.

Secure and lock the lid then bring to pressure over high heat. Reduce the heat to stabilize the pressure and cook for 12 minutes. Take the pressure cooker off the heat, place under cold, running water to reduce the heat quickly. In the meantime, mix the cornflour to a slurry with 2 tbsp water. Whisk this into the curry mixture in the pressure cooker then bring to a simmer and cook, uncovered until thickened.

Stir in the lemon juice, creamed coconut and coriander leaves then season to taste with salt. Cook until the coconut has melted into the sauce then serve hot, accompanied by rice.

See the following page for more classic pressure cooker recipes.

For all the curry recipes on this blog, see the curry history and curry recipes page.