Go Back
–+ servings
Making chicken coconut korma easier in the pressure cooker!

Chicken Coconut Korma

Print Recipe
A classic Indian chicken coconut korma curry recipe made easier in the pressure cooker!
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 servings
Calories 560
Author Annalise Sandberg

Ingredients

  • 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

For serving:

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

Instructions

  • Set electric pressure 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 "Manual" 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.

Notes

NOTES:
  • If desired, you can skip Step 1 and proceed without browning chicken. Omit olive oil.

Nutrition

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