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Indian Coconut Chicken Korma

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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.

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

  1. Heat oil in a large skillet or pan over medium heat.
  2. Add the chopped onions and sauté until golden brown.
  3. Stir in garlic and ginger; cook for another minute until fragrant.
  4. Add chicken pieces and cook until no longer pink on the outside.
  5. Sprinkle in turmeric, chili powder, ground coriander, cumin, garam masala, salt, and cinnamon. Stir well to coat the chicken in the spices.
  6. Pour in the coconut milk and water (or chicken broth), mixing well to combine.
  7. Add ground almonds or cashew paste and stir into the sauce to thicken.
  8. Cover and simmer on low heat for 20–25 minutes, stirring occasionally, until chicken is fully cooked and sauce has thickened.
  9. 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

Find it online: https://yumfamilyrecipes.com/indian-coconut-chicken-korma/