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Instant Pot Chicken Leek and Potato Korma

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.

Prep time: 10 minutes
Cook time: 7 minutes
Inactive time: 12 minutes
Difficulty: Easy
Serves: 4

Ingredients

1 jar Masala Mama Korma sauce
2 tablespoons ghee or oil
1¼ lb chicken thighs (boneless, skinless), cut into bite sized pieces
1 medium potatoes, peeled and cubed
1 leek (white part only), sliced 
½ cup coconut milk (more for a creamier curry)
Red pepper flakes, for garnish (optional)
Cilantro for garnish

Directions

  1. 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.

  2. 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.

  3. 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.

  4. Remove the Instant Pot lid and stir the contents well. 

  5. 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.  

*Use 2 tablespoons of stock or water to rinse out any remaining sauce in the jar and add.

TIP: Heat naan on a hot cast iron skillet or directly on the flame till it gets a few brown spots and top with some butter.