Effortless Pressure Cooker Chicken Coconut Korma: A Quick & Creamy Indian Curry
There’s something incredibly comforting about a rich, aromatic curry, especially as the days get colder. Among the many delicious varieties, an Indian Chicken Coconut Korma stands out as a true classic, celebrated for its creamy texture, tender chicken, and beautifully balanced spice profile. This isn’t just any korma recipe; it’s a streamlined version designed to bring that authentic, comforting flavor to your table in a fraction of the time, all thanks to the incredible convenience of your pressure cooker!
Imagine a warm, inviting dish where succulent pieces of chicken are bathed in a luscious sauce made from tomato paste, creamy coconut milk, and a fragrant blend of traditional Indian spices. Traditionally, korma is a labor of love, often simmering for hours to develop its deep, complex flavors. But with our modern twist, you can achieve that same depth and tenderness effortlessly. We’ve elevated this classic by adding vibrant sweet potatoes, crisp red bell pepper, and sweet peas, making it a wholesome and incredibly satisfying meal. Served alongside fluffy long-grain rice and warm, pillowy naan bread, it transforms an ordinary weeknight into a culinary delight.
And the best part? Thanks to innovative kitchen appliances like the Crock-Pot Express Crock Multi-Cooker, this delicious chicken coconut korma can be on your dinner table in under 30 minutes. Forget long simmering times; quick, flavorful, and easy is the new standard!
This post is sponsored by the Crock-Pot brand®. We’re thrilled to partner with them to show you how their Express Crock Multi-Cooker makes authentic Indian flavors accessible for busy home cooks.
My Crock-Pot Express Crock Multi-Cooker has become an indispensable tool in my kitchen, especially when I’m looking to whip up impressive meals without the fuss. It’s a game-changer for dinnertime, drastically speeding up the cooking process and allowing me to serve complex, flavorful dishes like this chicken coconut korma even on the busiest weeknights. This single appliance simplifies cooking by combining the functions of a pressure cooker, slow cooker, steamer, and even has convenient browning and sautéing capabilities – all accessible with the touch of a button.
For this Korma, the “Brown/Sauté” function is particularly brilliant. It allows you to sear your chicken directly in the pot, locking in juices and developing a rich, caramelized flavor that’s essential for a truly delicious curry. No need to dirty extra pans – everything happens in one vessel, making cleanup incredibly simple. Then, the pressure cooking feature works its magic, tenderizing the chicken and infusing all the ingredients with deep, complex flavors in a fraction of the traditional cooking time. You get all the authentic taste with none of the waiting!
The Crock-Pot Express Crock is designed to fit various family sizes and cooking needs, available in 4-quart, 6-quart (the size I personally use and highly recommend for most families), and a generous 8-quart option. If you’ve been contemplating adding a multi-cooker to your kitchen arsenal, now is an excellent opportunity. Keep an eye out for seasonal promotions, such as “Crocktober,” where Crock-Pot often offers significant discounts. It’s truly a versatile appliance that opens up a world of culinary possibilities, making gourmet meals like this Indian chicken curry a simple reality.
Let’s talk about what makes this Chicken Coconut Korma so irresistibly good. Korma is a rich and creamy Indian curry, often characterized by its mild, subtly sweet, and aromatic gravy, traditionally made with yogurt, cream, or coconut milk, and a blend of finely ground spices. Unlike spicier curries, korma offers a gentle warmth and luxurious texture that appeals to a wide range of palates, making it a perfect family-friendly dish.
The flavor base for this korma is built on essentials like fresh ginger and garlic, sautéed until fragrant, creating an aromatic foundation. Tomato paste adds a touch of acidity and depth, balancing the richness of the coconut milk. The signature spice blend, prominently featuring garam masala and turmeric, imparts that authentic Indian curry flavor. Garam masala, a warming blend of ground spices, provides complexity, while turmeric adds its earthy notes and beautiful golden hue.
For the protein, we opt for boneless, skinless chicken thighs. Their higher fat content ensures they remain incredibly moist and tender during the pressure cooking process, absorbing all the wonderful flavors of the sauce. While chicken breasts can be used, thighs are highly recommended for that optimal succulent texture. Trim them into 2-inch cubes for even cooking and easier serving.
This recipe also embraces a medley of colorful and nutritious vegetables. Sweet potatoes add a lovely natural sweetness and a hearty texture that complements the creamy sauce perfectly. Red bell pepper contributes a fresh, vibrant crunch and a hint of sweetness, while frozen peas are stirred in at the end for a pop of color and freshness. Don’t hesitate to customize! You could easily swap in regular potatoes, carrots, green beans, or even cauliflower florets. The beauty of a curry lies in its adaptability.
Expert Tips for Your Perfect Korma
- Chicken Choice is Key: For the most flavorful and moist results, we strongly recommend using boneless, skinless chicken thighs. Their natural marbling prevents them from drying out during the cooking process, ensuring every bite is tender and succulent. If you prefer chicken breasts, they can certainly be substituted, but keep in mind they may be slightly less forgiving and could benefit from slightly larger cuts to retain moisture.
- Don’t Skip the Browning: While technically an optional step, browning the chicken before pressure cooking is a game-changer for flavor. This quick sear creates a beautiful caramelized crust on the chicken pieces, a result of the Maillard reaction, which adds incredible depth and savory notes to the entire dish. The good news? Your Crock-Pot Express Multi-Cooker handles this seamlessly with its “Brown/Sauté” function, meaning no extra pots to clean! Just 10 minutes of browning will elevate your korma significantly.
- Vegetable Versatility: Our recipe features sweet potatoes, red bell pepper, and peas, which offer a delightful balance of sweetness, color, and texture. However, feel free to make this curry your own! Regular potatoes, hearty carrots, or even florets of broccoli or cauliflower would be excellent additions. Simply ensure vegetables are cut into similar-sized pieces for even cooking. For leafy greens like spinach, stir them in right at the end with the yogurt and peas, allowing them to wilt gently from the residual heat.
- The Perfect Accompaniments: Serving this creamy chicken coconut korma with fragrant basmati rice and warm, fluffy naan bread is the ultimate combination. The rice absorbs the rich sauce beautifully, and naan is perfect for scooping up every last drop. A sprinkle of fresh cilantro not only adds a burst of color but also a refreshing herbaceous note that brightens the whole dish. You could also serve it with a side of cooling raita or a simple cucumber salad.
Shop Tools for This Recipe
Chicken Coconut Korma
Pin Recipe
Leave a Review
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 , minced
- 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
- If desired, you can skip Step 1 and proceed without browning chicken. Omit olive oil.
This pressure cooker chicken coconut korma truly delivers on flavor and convenience, transforming a traditionally slow-cooked dish into a speedy weeknight marvel. It’s a testament to how modern kitchen appliances can help us enjoy delicious, authentic meals more frequently without compromising on taste or quality. We hope you and your family enjoy this creamy, aromatic curry as much as we do!
Disclosure: This delicious recipe was created in partnership with the Crock-Pot® brand. We are incredibly grateful for their support and for providing us with the opportunity to showcase how their innovative appliances, like the Crock-Pot Express Crock Multi-Cooker, can simplify and enhance home cooking. Thank you for supporting the partnerships with brands we genuinely love and believe in, which make the creation of content for Completely Delicious possible. All opinions expressed in this post are always 100% our own, reflecting our honest experience and enthusiasm for their products. To discover more about Crock-Pot and their fantastic range of products, including the versatile Crock-Pot Express Crock Multi-Cooker, we invite you to visit their official website here. You can also connect with them and find more recipe inspiration on their social media channels: Facebook, Instagram, and Pinterest.