Chicken Korma/ Kurma

There are so many delicious ways to cook a Chicken curry in Indian cuisine beyond Chicken Tikka masala and Butter chicken. The Chicken Korma or Kurma is one such recipe. This is a delicious recipe that tastes like one you would get at an Indian restaurant, but with much healthier ingredients. Traditionally the gravy is made using whole cashews but I used Georgia Grinders cashew butter, which made the recipe so much easier to make and it tasted so incredibly rich. This recipe is Whole30 / Paleo compatible.
20 minutes
20 minutes
Show nutritional information
This is our estimate based on online research.
Fat:23 g
Carbohydrates:24 g
Protein:47 g
Cholesterol:0 g
Sodium:1193 mg
Fiber:6 g
Sugars:4 g
Calculated per serving.

Serves: 4

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Set the Instant pot on sauté mode and add the oil
  2. Once the oil is hot add the slit chilies and sauté them for a couple of minutes. Then remove them and reserve them for grinding
  3. Add the cloves, cinnamon, cardamom and 1/2 Tbsp of the fennel seeds. Let these toast in the oil
  4. Add the chopped onion into the oil and sauté the onion till translucent
  5. Add the ginger garlic paste and sauté for a minute
  6. Add the diced tomatoes and sauté till the tomatoes turn soft
  7. Add the salt, turmeric and the red chili powder and sauté for 30 seconds.
  8. Add the chicken pieces and the potatoes and mix it well with the spices
  9. Grind the coconut meat, green chilies and fennel into a paste and add to the mix
  10. Add 2 cups of water and give it all a good mix
  11. Set the instant pot on manual pressure cook mode and set the timer for 10 minutes.
  12. Open the lid after natural pressure release
  13. Add Georgia Grinders cashew butter
  14. Garnish with cilantro and squeeze the juice of half the lemon

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