This is the ultimate comfort curry and quick weeknight meal. I love the combination of the delicate and slightly sweet leeks with potatoes and chicken. It complements the royal Korma sauce and makes it even more dreamy and delicious.
Add oil to Instant Pot and select Sauté setting. Once the oil is hot, add the chicken, potato, and leek and cook for 5 minutes, stirring frequently to ensure even cooking.
Cancel the sauté function on the Instant pot and add the Korma sauce* and coconut milk, stir and lock the instant pot lid in place and move the steam release valve to sealing. Select Manual/Pressure Cook and cook on high pressure for 7 minutes.
When cooking is complete, turn the Instant Pot off and allow steam to release naturally for 5 minutes before carefully turning the valve to Vent.
Remove the Instant Pot lid and stir the contents well.
Adjust salt to taste, garnish with cilantro and red pepper flakes and serve with rice or naan. Here’s a recipe for Mama’s Perfect Basmati Rice.
TIP: Ff using naan, heat it on a hot cast iron skillet or directly on the flame till it gets a few brown spots and top with some butter.