A classic Indian chicken coconut korma curry recipe made easier in the pressure cooker!
This post is sponsored by the Crock-Pot brand®.
Curries are one of my favorite comfort foods during cold months. And if I had to choose one that I love the most, it would be chicken coconut korma. 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. I added sweet potatoes, red bell pepper, and peas, and together with some long-grained rice and naan bread, it’s so cozy and satisfying. There’s nothing more comforting on a chilly day.
And now thanks to the Crock-Pot Express Crock Multi-Cooker it can be on the table in under 30 minutes!
My Crock-Pot Express Crock Multi-Cooker is my new best friend at dinnertime. I love how much it speeds up the cooking process, so I can easily serve more complicated dishes even on a weeknight. It’s a pressure cooker, slow cooker, steamer, and it can brown and sauté too— all with the touch of a button. It makes cooking this chicken coconut korma a breeze!
The Express Crock comes in three sizes, 4-quart, 6-quart (what I use), and 8-quart size. And, right now it’s Crocktober! To celebrate, Crock-Pot is giving 20% off site-wide through the end of October when you join their mailing list. If you don’t already have a multi-cooker, now’s your time.
- This recipe uses boneless skinless chicken thighs for optimal flavor and moisture, however you can substitute chicken breasts if you prefer.
- I recommend browning the meat first. 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. Plus, the Brown/Sauté function on the Express Crock means you don’t have to dirty any extra dishes.
- I used sweet potatoes, red peppers, and peas in this recipe, but regular potatoes and carrots would also be great in this dish.
- Serving this chicken coconut korma with basmati rice and naan bread is my favorite way to do it, but serve it as you like!
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Chicken Coconut Korma
- 2 tablespoons olive oil
- 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
- 1 14-oz can coconut milk
- 1 cup chicken broth or stock
- 2 tablespoons tomato paste
- 1 tablespoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon salt, or to taste
- 1 cup plain Greek yogurt
- 1 cup frozen peas
- Fresh cilantro, for garnish
- Long grain rice
- Naan bread
- Set Crock-Pot Express Crock Multi-Cooker to "Brown/Sauté" function on high heat and add olive oil. Sprinkle chicken thighs with salt and cook until browned, 2-3 minutes. Do not overcrowd the pot, you will need to cook in two or more batches.
- Add sweet potatoes, red pepper, onion, garlic, ginger, coconut milk, chicken broth/stock, tomato paste, garam masala, turmeric, and salt to pot.
- Secure lid, making sure vent is in the "seal" position.
- Select "Beans/Chili" function and adjust time to 10 minutes. Once time is up, manually release pressure and carefully open lid.
- Stir in Greek yogurt and peas.
- Top with cilantro and serve with rice and naan, or as desired.
- If desired, you can skip Step 1 and proceed without browning chicken. Omit olive oil.
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Disclosure: This recipe was created in partnership with the Crock-Pot® brand. Thank you for supporting partnerships with brands I love and believe in, which make Completely Delicious possible. All opinions are always 100% my own. To learn more about Crock-Pot and the new Crock-Pot Express Crock Multi-Cooker, you can visit their website here. You can also find them on facebook, instagram, and pinterest.