Chicken Coconut Korma

This classic Indian chicken coconut korma curry recipe is filled with tender chicken, sweet potatoes, bell peppers and peas in a rich coconut curry sauce. Make it in the slow cooker, pressure cooker or on the stovetop!

Curries are one of my favorite comfort foods during cold months, and chicken coconut korma tops the list. The sauce is made with tomato paste, coconut milk, and spices, and it’s traditionally filled with chicken and vegetables like onions, garlic, and ginger. But I’ve added sweet potatoes, red bell pepper, and peas, too.

Served with some steamed rice and naan bread, it’s so cozy and satisfying. There’s nothing more comforting on a chilly day!

Why you’ll love this chicken coconut korma

• It’s a cozy dish my family can’t get enough of.
• It’s hearty, nutritious and delicious!
• You can make it on the stovetop, or plan ahead and use the slow cooker or pressure cooker.
• Serve it with rice (and naan, if you want) for a complete meal.

“My husband and I loved this recipe. it tasted even better the second day. Didn’t have Naan bread the first night, but bought it for the leftovers. I would highly recommend using it with the rice. Yummy!⭐⭐⭐⭐⭐” —from reader SJ

3 ways to make this recipe

This chicken coconut korma is very flexible! Choose which option works for you and your schedule:

• On the stovetop: Simmer in a large pot or skillet for 20-25 minutes until chicken is cooked through and potatoes are tender.
• In a slow cooker: Cook on low for 6-8 hours, or on high for 3-4 hours.
• In an Instant Pot/pressure cooker: Cook on high pressure for 10 minutes, then do a quick release.

Recipe notes

• Use boneless skinless chicken thighs for optimal flavor and moisture, however you can substitute chicken breasts if you prefer.
• I recommend browning the meat for even more flavor. It’s an optional step, but brown caramelized meat yields so much more flavor and if you have the extra 10-ish minutes it’s definitely worth it. 
• Use whatever vegetables you like! I used sweet potatoes, red peppers, and peas in this recipe, but regular potatoes and carrots would also be great in this dish.
• Serving suggestions: Serving alongside basmati rice and naan bread is my favorite way to do it, but serve it as you like!

More cozy meals you’ll love

• Chicken Mushroom Stroganoff
• Slow Cooker Pot Roast
• Sausage, Broccoli, Potato Soup

5 from 2 reviews

Chicken Coconut Korma

Servings: 6 servings

Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

Total Time: 20 minutes mins

A classic Indian chicken coconut korma curry recipe made easier in the pressure cooker!

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Ingredients

 

½1x2x

• ▢ 2 tablespoons olive oil , divided
• ▢ 3 lbs boneless skinless chicken thighs , trimmed and cut into 2 inch cubes
• ▢ 1 medium sweet potato , peeled and cut into 2 inch cubes
• ▢ 1 red pepper , cut into 1-2 inch pieces
• ▢ 1 onion , thinly sliced
• ▢ 4 cloves garlic , mined
• ▢ 1 tablespoon freshly grated ginger
• ▢ 14 oz can coconut milk
• ▢ 1 cup chicken broth or stock
• ▢ 2 tablespoons tomato paste
• ▢ 1 tablespoon garam masala
• ▢ 1 teaspoon ground turmeric
• ▢ 2 teaspoons salt , divided
• ▢ 1 cup plain Greek yogurt
• ▢ 1 cup frozen peas

For serving:

• ▢ Fresh cilantro , for garnish
• ▢ Long grain rice
• ▢ Naan bread

Instructions

 

Stovetop instructions:

• Add 1 Tbsp olive oil to a large skillet or pot preheated over medium high heat. Sprinkle chicken thighs with 1 tsp salt and cook in the pot until browned, 2-3 minutes on each side. Do not overcrowd the pot, you may need to cook in two or more batches.
• Remove chicken and add remaining 1 Tbsp of olive oil to the pot and cook onions for 3-4 minutes until softened. Add ginger and garlic and cook for 1 minute more. Stir in tomato paste.
• Stir in coconut milk and broth, then add sweet potatoes, red pepper, spices, and remaining salt. Return the chicken to the pot.
• Bring to a simmer and cook for about 15-20 minutes until chicken is cooked through and sweet potatoes are tender. Stir in Greek yogurt and peas.
• Serve with cilantro, rice and naan, or as desired.

Slow cooker instructions:

• Optional, brown chicken as instructed above, either in a separate pot or if your slow cooker has a sauté function.
• Add everything except yogurt and peas to a slow cooker, cover with a lid and cook on low for 6-8 hours or on high for 3-4 hours.
• Stir in yogurt and peas for the last 30 minutes of cooking.

Pressure cooker instructions:

• Optional, brown sugar as instructed above using the sauté function on your pressure cooker.
• Add sweet potatoes, red pepper, onion, garlic, ginger, coconut milk, chicken broth/stock, tomato paste, garam masala, turmeric, and salt to pot along with the chicken.
• Secure lid, making sure vent is in the “seal” position.
• Select "Manual" function and adjust time to 10 minutes. Once time is up, manually release pressure and carefully open lid.

Calories: 560kcal, Carbohydrates: 18g, Protein: 51g, Fat: 32g, Saturated Fat: 18g, Cholesterol: 217mg, Sodium: 813mg, Potassium: 1091mg, Fiber: 5g, Sugar: 8g, Vitamin A: 4015IU, Vitamin C: 43mg, Calcium: 93mg, Iron: 4mg

Cuisine: Indian

Course: dinner, lunch, Main Course

Author: Annalise Sandberg

Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.