The pot lid rattles and you know dinner is almost ready. That float valve lifts and lets out a little hiss that kinda makes your tummy rumble. You spot the steam escaping, mixing all the scents in the kitchen, and you just gotta wait a little bit longer.
You remember the first time you made Chicken Korma with coconut milk in the pressure cooker. The way the spices deepened and blended so fast under pressure was something else. The broth depth thickened up perfectly, and you could see the tender pull of the chicken pieces, ready to melt in your mouth.
When you slow release the valve, you feel that warm anticipation rise as you lift the lid. The rich coconut scent hits your nose first, then the roasted cumin and coriander. You grab a spoon and sneak a little bite, knowing this quick pressure cooker recipe is gonna be a keeper.
Why This Recipe Works Every Single Time
- Using boneless chicken thighs keeps it juicy and tender under pressure.
- Brown the chicken first to seal in flavor before cooking.
- Coconut oil gives a subtle richness that works great with the spices.
- Blending onions and aromatics creates a silky base for the sauce.
- The combo of cumin, coriander, turmeric, and garam masala layers flavor beautifully.
- Coconut milk adds creaminess while keeping it dairy free.
- Pressure cooking seals in moisture and speeds it up, so chicken stays tender but cooks fast.
Your Simple Ingredient Checklist
- 2 tablespoons coconut oil – for frying and that tropical touch.
- 4 large boneless, skinless chicken thighs – cut in bite sized pieces, seasoned with black pepper.
- 2 onions – one quartered for blending, one chopped to sauté.
- 2 tablespoons garlic – crushed or finely chopped, you decide what feels right.
- 2 tablespoons fresh ginger – peeled and roughly chopped for that zing.
- 2 tablespoons water – helps with blending the onion and aromatics smooth.
- Spices – 2 teaspoons ground cumin, 2 teaspoons ground coriander, 1 teaspoon turmeric, 1 teaspoon garam masala, and ½ teaspoon chili powder (optional for some heat).
- 1 cup full fat unsweetened coconut milk or coconut cream – makes the sauce creamy and dreamy.
- 1 ½ cup chicken stock – gives depth to the broth and keeps it juicy.
- ¼ cup raw cashews – for some subtle nuttiness (you can toast these too).
- 1 teaspoon salt or to taste – don’t forget this, it brings everything together.
- Fresh cilantro – for topping to add freshness and color at the end.
How It All Comes Together Step by Step
Step 1: Heat 1 tablespoon coconut oil in a large skillet over medium heat. Once it’s shimmering, toss in the chicken pieces and brown them on all sides. This takes about 5 to 7 minutes. You want even browning, so don’t rush it. Remove the chicken and set it aside.
Step 2: In the same skillet, add the remaining tablespoon of coconut oil. Toss in the chopped onions and cook until they’re soft and translucent. This will take about 5 minutes. You sense the sweetness starting to build here.
Step 3: Add the garlic and ginger to the onions. Cook everything together for about 1 minute till it gets aromatic and full of life. This little step packs so much punch in flavor.
Step 4: Transfer this whole sautéed mix to a blender. Add the quartered onion and 2 tablespoons water to help it all blend smooth. Puree until you have a silky, thick sauce that’s ready to coat your chicken.
Step 5: Pour the blended sauce back into the skillet. Now sprinkle in cumin, coriander, turmeric, and garam masala. Cook gently for 2 to 3 minutes so the spices toast just right and bring out their full flavors.
Step 6: Toss the browned chicken back into this sauce and stir well, making sure every piece is covered. Pour in 1 cup coconut milk and 1 ½ cup chicken stock. Stir it up and then transfer everything into your pressure cooker. Lock the lid and set it to cook on high pressure for 8 minutes. When it’s done, do a slow release to keep the chicken tender but firm. Sprinkle salt to taste and top with fresh cilantro. Serve hot with rice or naan and enjoy every bite.
Easy Tweaks That Make Life Simple
- Want quicker browning? Use a higher heat but watch it carefully to avoid burning.
- No blender around? Finely chop the onions and garlic instead, it works just fine.
- Too thick? Just add a splash more chicken stock before cooking to get that perfect broth depth.
- Feeling lazy? Use pre-minced garlic and ginger paste to save time without losing flavor.
What It Tastes Like Fresh From the Pot
You’re hitting that first bite and the creaminess of the coconut milk wraps around your tongue like a warm hug. It’s rich but not over the top, just right to carry the spices.
The cumin and coriander bring earthiness, while the garam masala adds a soft, lingering hint of warmth. You feel the turmeric’s golden touch coloring everything, with a tiny kick if you added chili powder.
The chicken? It’s tender pull is unreal. It almost falls apart but keeps just enough bite so you know it’s real meat there, filled with flavor soaked from the sauce.
There’s a subtle nutty undertone from cashews which surprises you on the second bite. The fresh cilantro on top adds a burst of brightness finishing it off perfectly.
How to Store This for Later
Leftovers? No problem. First way is simply to cool it down to room temp then chill in an airtight container in your fridge. It’s best eaten within 3 days.
Want it longer? Freeze the curry in portioned freezer-safe bags or containers. It’ll keep well for up to 3 months. Just thaw in the fridge overnight before reheating.
When reheating, go low and slow on the stove or microwave. Add a splash of water or stock to loosen it if it thickened too much. Stir often to keep it creamy and smooth.
The FAQ Section You Actually Need
- Can I use chicken breasts instead of thighs? You can but thighs stay juicier and more tender under pressure. Breasts sometimes dry out faster.
- What if I don’t have coconut milk? You can substitute with heavy cream or yogurt for creaminess but it changes the flavor a bit.
- Is it important to brown the chicken? Browning adds a ton of flavor and texture, so it’s worth the extra step to keep it tasty.
- How can I tell when it’s done cooking in the pressure cooker? When the float valve drops and the timer ends, do a slow release. The chicken should have a tender pull but not be falling apart.
- Can I make this spicier? Totally! Just add more chili powder or a pinch of cayenne pepper when you toast the spices.
- Do I need to soak cashews before cooking? Not really for this recipe because they soften while cooking. But if you like them super creamy, soak them for 30 minutes first.
Chicken Korma with Coconut Milk
Equipment
- 1 Pressure cooker
- 1 Blender
- 1 Skillet large
Ingredients
Main ingredients
- 2 tablespoons Coconut oil for frying
- 4 Boneless, skinless chicken thighs cut in bite sized pieces, seasoned with black pepper
- 2 Onions one quartered for blending, one chopped to sauté
- 2 tablespoons Garlic crushed or chopped
- 2 tablespoons Fresh ginger peeled and roughly chopped
- 2 tablespoons Water for blending
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Turmeric
- 1 teaspoon Garam masala
- ½ teaspoon Chili powder optional
- 1 cup Full fat unsweetened coconut milk or coconut cream
- 1 ½ cup Chicken stock
- ¼ cup Raw cashews
- 1 teaspoon Salt or to taste
- Fresh cilantro for garnish
Instructions
Instructions
- Heat 1 tablespoon coconut oil in a large skillet over medium heat. Brown the chicken pieces on all sides, about 5-7 minutes. Remove and set aside.
- Add the remaining tablespoon of coconut oil to the skillet. Add chopped onions and sauté until soft and translucent, about 5 minutes.
- Stir in garlic and ginger, cook for 1 minute until aromatic.
- Transfer onion mixture to a blender. Add the quartered onion and 2 tablespoons water. Blend into a smooth puree.
- Return the puree to the skillet. Add cumin, coriander, turmeric, and garam masala. Cook for 2-3 minutes to toast the spices.
- Return the browned chicken to the pan. Stir to coat in the sauce.
- Add coconut milk and chicken stock. Stir and transfer everything into a pressure cooker. Lock the lid and cook on high pressure for 8 minutes.
- Do a slow release, then open the lid. Stir in salt to taste and top with fresh cilantro. Serve hot with rice or naan.
