Chicken Coconut Korma
A classic Indian chicken coconut korma curry recipe made easier in the pressure cooker!
Ingredients
- 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
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