If you’re searching for a rich, aromatic, and creamy Indian dish, Indian Coconut Chicken Korma is the perfect addition to your dinner recipes collection. This comforting curry blends tender chicken with a luscious sauce made from coconut milk, yogurt, and fragrant spices. The result? A dish that’s both indulgent and packed with authentic Indian flavors. Whether you’re cooking for a family meal or a special occasion, this easy-to-follow Chicken Korma recipe will leave everyone craving more.

Why You’ll Love Indian Coconut Chicken Korma

Rich & Creamy – A velvety sauce made with coconut milk, yogurt, and cashew paste makes this korma irresistibly smooth.
Full of Flavor – Infused with warm Indian spices like cumin, coriander, and garam masala.
Perfect for Any Occasion – A fantastic option for a cozy dinner recipe or a meal-prep favorite.
Easy to Customize – Adjust the spice level, add veggies, or swap chicken for tofu or paneer for a vegetarian version.

Ingredients for Indian Coconut Chicken Korma

Main Ingredients:

1 lb boneless, skinless chicken (breasts or thighs, cut into bite-sized pieces)
1 large onion (finely chopped)
3-4 cloves garlic (minced)
1-inch piece of ginger (grated or minced)
2 tbsp vegetable oil
2 tbsp tomato puree
1 can full-fat coconut milk (for a creamy texture)
½ cup plain yogurt (balances the flavors)
¼ cup cashew nuts (soaked for 15 minutes, then blended into a paste)

Spices & Seasonings:

1 tsp cumin
1 tsp coriander
½ tsp turmeric
½ tsp garam masala
½ tsp chili powder (adjust to your spice preference)
Salt to taste

Garnish & Finishing Touches:

1 tbsp fresh lemon juice (for a tangy finish)
Fresh cilantro (chopped, for garnish)

How to Make Indian Coconut Chicken Korma

1: Prepare the Chicken

Cut the chicken into bite-sized pieces for even cooking and maximum flavor absorption.

2: Make the Cashew Paste

Soak the cashews in warm water for 15 minutes, then blend into a smooth paste. This adds richness and a nutty flavor to the korma.

3: Sauté the Aromatics

Heat oil in a large pan over medium heat.
Add the chopped onions and sauté until golden brown, which enhances the sweetness.
Stir in the minced garlic and ginger, cooking for another minute until fragrant.

4: Brown the Chicken

Add the chicken to the pan and cook until lightly browned on all sides.
This step locks in moisture and helps the meat absorb the spices.

5: Add the Spices

Sprinkle in cumin, coriander, turmeric, garam masala, and chili powder.
Stir well, ensuring the chicken is coated with the aromatic spice blend.
Cook for 2-3 minutes to enhance the flavors.

6: Build the Korma Sauce

Stir in the tomato puree and cashew paste, mixing well.
Let it cook for 3-5 minutes until the mixture thickens slightly.

7: Add Coconut Milk & Yogurt

Pour in the coconut milk and stir well.
Add the plain yogurt to create a creamy, tangy balance.
Reduce heat to low and let the curry simmer for 15-20 minutes, allowing the chicken to cook through and absorb the flavors.

8: Final Seasoning & Garnish

Adjust salt and spice levels to your taste.
Stir in fresh lemon juice for a bright, tangy finish.
Garnish with freshly chopped cilantro before serving.

Serving Suggestions for Indian Coconut Chicken Korma

🍚 With Rice – Serve with steamed basmati rice to soak up the creamy sauce.
🍞 With Naan or Roti – Soft Indian bread is perfect for scooping up the flavorful korma.
🥗 With a Side Salad – A refreshing cucumber or tomato salad balances the richness.
🧂 With Chutneys – Mango chutney or pickled vegetables add a sweet and tangy contrast.

Expert Tips for the Best Chicken Korma

Adjust the Spice Level – Reduce chili powder for a milder version, or add fresh green chilies for extra heat.
For Extra Vegetables – Add peas, carrots, or bell peppers for added nutrition.
To Make Ahead – Prepare the korma a day in advance; it tastes even better the next day.
For a Nut-Free Version – Skip the cashews and use coconut cream instead for a similar richness.

How to Store & Reheat Indian Coconut Chicken Korma

Refrigeration:

Store leftovers in an airtight container in the fridge for up to 3 days.
The flavors deepen, making it even tastier the next day!

Freezing:

Let the korma cool completely before transferring to a freezer-safe container.
Store for up to 3 months.
To reheat: Thaw overnight in the fridge and warm on the stovetop, adding a little coconut milk if needed.

Reheating Tips:

Heat gently on the stove, stirring frequently.
Avoid overheating, as coconut milk may separate.
If microwaving, heat in short intervals, stirring in between.

Frequently Asked Questions (FAQs)

1. Can I Make Indian Coconut Chicken Korma Ahead of Time?

Yes! The flavors deepen as it sits, making it even more delicious the next day.

2. Can I Make a Vegetarian Version?

Absolutely! Swap the chicken for paneer, tofu, or vegetables like potatoes, cauliflower, and peas.

3. How Do I Adjust the Spice Level?

For a milder korma, reduce the chili powder. For a spicier version, add more chili powder or chopped green chilies.

4. Can I Freeze Indian Coconut Chicken Korma?

Yes! Cool completely, then store in an airtight container in the freezer for up to 3 months. Thaw overnight and reheat gently before serving.

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Final Thoughts

This Indian Coconut Chicken Korma is the ultimate comfort food, combining a rich, creamy sauce with warm, aromatic spices. Whether you’re making it for a casual weeknight dinner or a special gathering, this dish is sure to impress. Pair it with rice or naan and enjoy the luxurious flavors of this classic Indian recipe.

Try this recipe today and let us know how it turns out! 🍛✨