Non-Spicy Chicken Korma
A mild, creamy and flavorful chicken korma perfect for curry lovers who prefer dishes without spice or nuts. Quick to prepare and deeply comforting.
Equipment
- 1 Pressure Cooker Electric or stovetop
Ingredients
Main Ingredients
- ½ pound Chicken Pasture-raised, boneless, skinless thighs, small pieces
- ⅓ cup Half & Half or DIY Almond Milk
- 1 teaspoon Ginger & Garlic Paste
- 1 leaf Bay Leaves Optional
- ¼ cup Onion Fine cut
- ½ teaspoon Turmeric Powder
- ½ teaspoon Sea Salt or to taste
- 1 teaspoon Olive Oil
Instructions
Instructions
- Heat olive oil in the pressure cooker on medium heat until it shimmers.
- Add finely cut onions. Sauté until translucent and slightly golden.
- Add ginger & garlic paste. Cook for 1 minute until aromatic.
- Add turmeric powder, sea salt, and bay leaf if using. Mix well.
- Add chicken pieces. Stir and cook for 5–7 minutes until browned.
- Pour in half & half or almond milk. Stir to combine.
- Seal the pressure cooker and cook on low heat for 20–25 minutes.
- Carefully release steam, remove bay leaf, and serve with rice or flatbread.
Notes
Goes great with flatbread, tacos, rotis, steamed rice or cauliflower rice. Also try it as a pizza topping.