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Prep time
10 minutes
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Cook time
20 minutes
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Serves
4
Author Notes
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.
—MasalaMama
Ingredients
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1
jar Masala Mama Korma Simmer Sauce https://food52.com/shop...
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2 tablespoons
ghee or oil
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1¼ pounds
boneless, skinless chicken thighs, cut into bite sized pieces
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1
medium potato, peeled and cubed
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1
leek, sliced (white part only)
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½ cups
coconut milk (more for a creamier curry)
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Red pepper flakes, for garnish (optional)
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Cilantro, for garnish
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Mama's Perfect Basmati Rice https://food52.com/recipes...
Directions
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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.
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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.
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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.
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Remove the Instant Pot lid and stir the contents well.
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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.
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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.
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