You guys, I love this instant pot chicken coconut korma recipe! It tastes to me like you ordered it from your favorite Indian restaurant! It’s super easy to make and thanks to the instant pot, all of the flavors marry together quickly to form a delicious and flavorful sauce and tender chicken!
My whole family loved this recipe! Even my pickiest of eaters tried the chicken and declared, that is delicious! Considering the sauce for this is green and for a picky eater that is reason enough not to like something. So the fact they loved it, makes this recipe even better in my eye’s view.
I love to serve this over basmati rice and along side some garlic naan or regular naan bread. It’s the edible napkin that makes this Indian food even better!
Here is my easy naan bread recipe, this is a super simple recipe and easy to throw together at dinner time.
Easy Naan Bread
I also have an almond flour naan bread recipe here Almond Flour Naan Bread
Here are a few other recipes you may also enjoy:
Indian Coconut Curry
Chicken Tikka Masala
Instant Pot Butter Chicken
Butternut Squash Coconut Curry
Here is what you need to make this Instant Pot Chicken Coconut Korma:
Serves 6
- 1 tablespoon coconut oil
- 1 onion – diced
- 7 ounces diced green chilies
- 1/4 teaspoon ground cinnamon
- 1 teaspoon garlic powder
- 1/4 teaspoon turmeric or curry powder if you don’t have turmeric
- 1 teaspoon ground cardamom
- 1/8 teaspoon chili powder
- 2 tablespoons garam masala
- 1 1/2 teaspoons salt
- 1 cup plain yogurt
- 1/2 cup water
- 1 can coconut milk – about 14 ounces
- 3 tablespoons sugar
- 1/3 cup salted cashews
- 2 Bay leaves
- 4 chicken thighs – skinless, bone in or bone out is fine
- 1 teaspoon lime juice
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 cup cilantro – roughly chopped
- Serve with 3 cups (dry) basmati rice, prepared, it makes about 6 cups of rice
Instructions
- In the instant pot, add coconut oil, onion, green chilies, cinnamon, garlic powder, turmeric, cardamom, chili powder, garam masala and salt to the instant pot and select the sauté option.
- Sauté for about 5 minutes or until the onions start to soften and the spices begin to toast.
- Add yogurt, water and coconut milk and stir the bottom of the instant pot.
- Add sugar, cashews, bay leaves, chicken thighs and lime juice and place the lid on top and cook for 12 minutes on high pressure with a quick pressure release.
- Remove the chicken and bay leaves from the instant pot.
- Use an immersion blender to blend the sauce.
- In a small bowl, mix together the cornstarch and water.
- Turn instant pot onto sauté setting again and whisk in the cornstarch and water mixture and simmer until the sauce starts to thicken slightly then turn off.
- Remove the bones if using bone in chicken thighs and then chop the chicken meat and add back into the sauce.
- Add fresh cilantro on top and serve over basmati rice.
Instant Pot Chicken Coconut Korma
Ingredients
- 1 tablespoon coconut oil
- 1 onion diced
- 7 ounces diced green chilies
- 1/4 teaspoon ground cinnamon
- 1 teaspoon garlic powder
- 1/4 teaspoon turmeric or curry powder if you don’t have turmeric
- 1 teaspoon ground cardamom
- 1/8 teaspoon chili powder
- 2 tablespoons garam masala
- 1 1/2 teaspoons salt
- 1 cup plain yogurt
- 1/2 cup water
- 1 can coconut milk about 14 ounces
- 3 tablespoons sugar
- 1/3 cup salted cashews
- 2 Bay leaves
- 4 chicken thighs skinless, bone in or bone out is fine
- 1 teaspoon lime juice
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 cup cilantro roughly chopped
Instructions
- In the instant pot, add coconut oil, onion, green chilies, cinnamon, garlic powder, turmeric, cardamom, chili powder, garam masala and salt to the instant pot and select the sauté option.
- Sauté for about 5 minutes or until the onions start to soften and the spices begin to toast.
- Add yogurt, water and coconut milk and stir the bottom of the instant pot.
- Add sugar, cashews, bay leaves, chicken thighs and lime juice and place the lid on top and cook for 12 minutes on high pressure with a quick pressure release.
- Remove the chicken and bay leaves from the instant pot.
- Use an immersion blender to blend the sauce.
- In a small bowl, mix together the cornstarch and water.
- Turn instant pot onto sauté setting again and whisk in the cornstarch and water mixture and simmer until the sauce starts to thicken slightly then turn off.
- Remove the bones if using bone in chicken thighs and then chop the chicken meat and add back into the sauce.
- Add fresh cilantro on top and serve over basmati rice.