Chicken Korma with Coconut Milk
This quick and flavorful Chicken Korma in a pressure cooker brings coconut milk and Indian spices together in a creamy, comforting curry ready in under an hour.
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.
Notes
Serve this rich and creamy chicken korma with steamed rice or naan. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.