Indian Coconut Chicken Korma – A Creamy, Flavorful Delight
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.
Ingredients
For the chicken marinade:
- 1 lb 450 g boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1/2 cup 120 g plain yogurt
- 1 tbsp lemon juice
- 1 tsp ground turmeric
- 1 tsp garam masala
- 1 tsp ground coriander
- 1/2 tsp chili powder optional, for heat
- 1/2 tsp salt
For the korma sauce:
- 2 tbsp vegetable oil or ghee
- 1 large onion finely chopped
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 2 tbsp ground almonds or cashews optional, for richness
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1 can 14 oz/400 ml coconut milk
- 1/2 cup 120 ml chicken broth or water
- 1 tbsp tomato paste
- 1 tsp sugar optional, to balance flavors
- Salt to taste
For garnish:
- 2 tbsp fresh cilantro chopped
- 2 tbsp toasted cashews optional
Instructions
Marinate the chicken
- In a bowl, combine yogurt, lemon juice, turmeric, garam masala, coriander, chili powder (if using), and salt.
- Add the chicken pieces and coat them well with the marinade. Cover and refrigerate for at least 30 minutes, or up to overnight.
Sauté the aromatics
- Heat the oil or ghee in a large skillet or pot over medium heat.
- Add the chopped onion and sauté for 5–7 minutes, until golden brown.
- Stir in the garlic and ginger, cooking for 1–2 minutes, until fragrant.
Build the korma sauce
- Add the ground almonds or cashews (if using), cumin, coriander, cinnamon, and cardamom. Cook for 1 minute, stirring constantly.
- Stir in the coconut milk, chicken broth, tomato paste, and sugar (if using). Bring to a gentle simmer.
Cook the chicken
- Add the marinated chicken to the sauce, including any remaining marinade. Stir to combine.
- Simmer uncovered over medium-low heat for 20–25 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened.
- Season with salt to taste.
Serve and garnish
- Transfer the chicken korma to a serving dish.
- Garnish with fresh cilantro and toasted cashews. Serve hot with basmati rice or naan bread.
Notes
- Vegetarian Option: Replace chicken with paneer, tofu, or mixed vegetables.
- Make-Ahead: The sauce can be prepared a day in advance and reheated with the chicken.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.