Why You’ll Love Indian Coconut Chicken Korma Recipe
This version of chicken korma stands out for its luscious coconut‑based sauce that brings a smooth, slightly sweet richness to every bite. The combination of ground nuts and warm Indian spices creates deep, complex flavors that are comforting yet elegant. It’s versatile enough to serve with basmati rice, naan, or even cauliflower rice, and you can easily adjust the spice level to suit your taste. Whether you’re new to Indian cooking or a seasoned home chef, this recipe delivers restaurant‑quality results at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite‑sized pieces
1 can (13.5 oz) coconut milk (full‑fat for creaminess)
½ cup plain yogurt
¼ cup ground almonds or cashews (for thickening)
1 large onion, finely chopped
3 cloves garlic, minced
1‑inch piece ginger, grated
2 tablespoons ghee or vegetable oil
1 teaspoon cumin seeds
1 teaspoon ground coriander
1 teaspoon turmeric
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
½ teaspoon paprika (for color and mild heat)
½ teaspoon red chili powder (adjust to taste)
1 teaspoon garam masala
1 teaspoon salt (or to taste)
1 teaspoon sugar (balances flavors)
½ cup water or chicken broth
2 tablespoons fresh cilantro, chopped (for garnish)
¼ cup slivered almonds (optional, for garnish)
For serving:
Basmati rice
Naan bread
Fresh lime wedges
Directions
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Marinate the Chicken: In a large bowl, combine the chicken with yogurt, half of the grated ginger, half of the minced garlic, turmeric, and a pinch of salt. Mix well, cover, and let it marinate for at least 20 minutes or up to overnight for deeper flavor.
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Sauté Aromatics: Heat ghee or oil in a large pan over medium heat. Add cumin seeds and toast briefly until fragrant. Add the chopped onions and sauté until golden brown, about 8–10 minutes.
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Cook Spices: Stir in the remaining garlic, ginger, ground coriander, cinnamon, cardamom, paprika, and red chili powder. Cook for about 1 minute until the spices release their aroma.
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Brown the Chicken: Add the marinated chicken pieces, stirring to coat them in the spice mixture. Cook for 5–7 minutes until the chicken begins to brown.
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Add Coconut Milk and Nuts: Pour in the coconut milk and water or chicken broth, then stir in the ground almonds or cashews. Reduce heat and let simmer gently for about 15–20 minutes until the sauce thickens and the chicken is cooked through.
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Finish and Serve: Stir in garam masala, sugar, and salt. Adjust seasoning to taste. Garnish with fresh cilantro and slivered almonds if using. Serve hot with basmati rice, naan, and lime wedges.
Servings and timing
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Variations
• Protein swaps: Substitute chicken with paneer, tofu, or shrimp for a vegetarian or seafood version.
• Vegetable boost: Add vegetables like peas, bell peppers, or carrots for extra nutrition and texture.
• Spice level: Increase heat with extra red chili powder or fresh chilies if you prefer a spicier curry.
• Nut alternatives: Use almond butter instead of ground nuts for a similar creamy effect.
Storage/Reheating
• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Cool completely and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Gently warm on the stove over low heat, stirring occasionally. Add a splash of water or coconut milk if the sauce thickens too much.
FAQs
What makes korma different from other Indian curries?
Korma is typically milder and creamier than many Indian curries, focusing on rich spices and dairy or coconut‑based sauces rather than heat.
Can I use chicken breasts instead of thighs?
Yes, both work well; thighs stay juicier, while breasts are leaner. Adjust cooking time to avoid overcooking lean meat.
Is this recipe spicy?
This korma is mildly spiced, but you can increase chili powder or add fresh chilies for more heat.
Can I make this dish dairy‑free?
Yes, omit the yogurt in the marinade and use extra coconut milk for a dairy‑free version.
What can I serve with korma?
It pairs beautifully with basmati rice, naan, roti, or cauliflower rice for a low‑carb option.
Can I prepare this ahead of time?
Yes, the flavors deepen when made ahead, making it ideal for meal prep.
How do I prevent the coconut milk from separating?
Simmer gently on low heat and avoid boiling vigorously.
Can I make this gluten‑free?
Yes, this recipe is naturally gluten‑free as long as the spices and broth you use are gluten‑free.
Can I add vegetables to the curry?
Absolutely, vegetables like peas or bell peppers add color and nutrition.
How do I thicken the sauce if it’s too thin?
Simmer longer uncovered to reduce and thicken, or add a bit more ground nuts.
Conclusion
Indian Coconut Chicken Korma is a luxurious yet approachable curry that delivers creamy, fragrant, and satisfying flavors. Its rich coconut sauce and blend of aromatic spices make it a standout dish for family dinners or entertaining guests. With simple ingredients and straightforward steps, this recipe brings restaurant‑quality Indian cooking into your kitchen with ease.
Indian Coconut Chicken Korma
This Indian Coconut Chicken Korma is a rich, creamy curry made with tender chicken, aromatic spices, and a luscious coconut milk-based sauce. Perfect for a comforting meal, it’s a mild and flavorful dish that’s easy to make and ideal for both weeknight dinners and special occasions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten Free
Ingredients
- 2 tbsp oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1.5 lbs (680g) chicken breast or thighs, cut into bite-sized pieces
- 1/2 tsp turmeric powder
- 1/2 tsp chili powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp garam masala
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp ground cinnamon
- 1 cup canned coconut milk (full fat)
- 1/2 cup water or chicken broth
- 1/4 cup ground almonds or cashew paste
- Fresh cilantro for garnish (optional)
Instructions
- Heat oil in a large skillet or pan over medium heat.
- Add the chopped onions and sauté until golden brown.
- Stir in garlic and ginger; cook for another minute until fragrant.
- Add chicken pieces and cook until no longer pink on the outside.
- Sprinkle in turmeric, chili powder, ground coriander, cumin, garam masala, salt, and cinnamon. Stir well to coat the chicken in the spices.
- Pour in the coconut milk and water (or chicken broth), mixing well to combine.
- Add ground almonds or cashew paste and stir into the sauce to thicken.
- Cover and simmer on low heat for 20–25 minutes, stirring occasionally, until chicken is fully cooked and sauce has thickened.
- Garnish with fresh cilantro if desired and serve hot with rice or naan.
Notes
- Use boneless, skinless chicken thighs for extra tenderness and flavor.
- Cashew paste can be substituted with ground almonds.
- Adjust spice level by increasing or decreasing chili powder.
- The curry thickens more as it cools, so allow it to rest for a few minutes before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 450mg
- Fat: 29g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg
