Chicken Korma. This smooth and fragrant sauce is perfect for chicken and fish. This is a low inflammatory version modified from the Ministry of Curry.

Reserve 1 cup of goat, sheep or A2/A2 cow yogurt at room temperature.

Start Instant Pot on Sauté and add;

1 tablespoon Ghee

4 whole green cardamom pods

4 cloves

12 black peppercorns

1 teaspoon cumin seeds

Wait for full heat then add

1 large onion, chopped

Cover and cook for 2 minutes

Next add;

1 tablespoon grated fresh ginger

1 garlic clove grated (optional)

1 teaspoon turmeric

1 teaspoon Kashmiri chili powder

1 teaspoon ground cumin

2 teaspoons ground coriander

Stir and allow to become fragrant, about 30-60 seconds

Stir in 1-2 pounds of skinless chicken thighs in pieces or drumsticks (corn and soy free if possible)

with 1/2 cup of water.

*Note, the sauce can be made without the chicken with any meat added later.

Turn off Instant Pot.

Place and lock lid, pressure valve closed, Pressure cook on high for 8 minutes with 5 minute natural decompression then release.

Temper the yogurt by adding teaspoons of hot sauce and mixing. Don’t add cold yogurt to the hot sauce until it’s brought up to temperature.

Mix well and turn Sauté mode back on to thicken if desired.