Pressure Cooker Chicken Korma Food

PRESSURE COOKER CHICKEN KORMA

Steps:

• Heat cream in a microwave or in a small pot on the stove, then add the saffron. Set it aside for 2 hours to draw out the saffron color.
• Season chicken generously with salt and pepper. Set the sauté setting on the electric pressure cooker to high. Add in oil; wait a few seconds and stir in the golden raisins. When they're plump (it will only take a few seconds), transfer them with a slotted spoon to a small bowl.
• Add almonds into the oil. Stir. Once they're golden, 30 seconds to 1 minute, transfer them with the slotted spoon and to the bowl with the raisins.
• Add cardamom pods and cinnamon stick. Brown chicken, 2 to 3 pieces at a time, 3 to 4 minutes per side. Transfer them as they're finished to a bowl or plate. Repeat with remaining chicken.
• Stir onions into the pot and cook until starting to brown, 3 to 4 minutes. Stir in ginger and garlic, and cook for 30 seconds. Stir in coriander and cumin. Add a few tablespoons of water and scrape up what you can from the bottom of the pot.
• Return all the chicken pieces and their liquid to the pot. Stir in yogurt, 1 tablespoon at a time. Stir in 1 1/4 teaspoon salt, chile powder and 1/2 cup water.
• Cover and cook at low pressure for 6 minutes, then release the pressure manually.
• Remove the lid, then turn on the sauté function on low. Cover with the glass lid or loosely with the regular lid, and simmer gently to meld the flavors, 7 to 10 minutes.
• Stir in garam masala and saffron cream; taste and adjust seasoning if necessary. Serve garnished with the raisins and almonds.

PRESSURE-COOKER CHICKEN CURRY

Steps:

• Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1 tablespoon oil. When oil is hot, brown chicken. Remove. Add remaining 1 tablespoon oil to pan. Add onion, curry, turmeric and cumin. Cook and stir until onion is tender, 3-5 minutes. Add broth, stirring to loosen browned bits from pan. Stir in tomatoes, tomato paste, ginger, garlic, sugar, chicken and salt. Press cancel. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally. Press cancel. Select saute setting and adjust for medium heat. In a small bowl, whisk together cornstarch and 1 tablespoon of water. Add cornstarch mixture to pot and let simmer, uncovered for 5 minutes. , Serve in shallow bowls with rice or naan. Sprinkle with cilantro.

CHICKEN KORMA

Steps:

• Place potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 10-15 minutes. Drain., In a large skillet, saute the onion, cinnamon, bay leaf and cloves in oil until onion is tender. Add the chicken, garlic, curry and ginger; cook and stir 1 minute longer. Stir in the tomatoes, salt and potato., Cover and cook until chicken is no longer pink, 10-15 minutes. Remove from the heat; discard cinnamon, bay leaf and cloves. Stir in sour cream. Serve with rice.

SLOW-COOKER CHICKEN KORMA

Steps:

• Heat the slow cooker to low. Put the garlic, ginger and onions in a small blender with a splash of water and whizz to a paste. Heat the oil in a frying pan over a medium-high heat and sear the chicken all over. Remove from the pan and set aside, then add the onion paste. Fry over a medium heat for 10 mins until lightly golden.
• Stir in the tomato purée, spices, 1 tsp salt and the sugar, fry for 1 min until aromatic, then put the chicken back into the pan (with any resting juices) and add the stock. Stir and bring to a simmer, then spoon into the slow cooker. Cook on low for 5-6 hrs until the chicken is tender and cooked through.
• Stir through the cream and the ground almonds and bubble for 10 mins to reduce, if needed. Scatter with flaked almonds and coriander, if using, then serve with rice and naans, if you like.