INDIAN COCONUT CHICKEN KORMA RECIPE
This Indian Coconut Chicken Korma is a rich, creamy curry packed with spices and tender chicken. Coconut milk and ground almonds make it extra smooth—perfect served with rice or naan for a comforting meal.
Ingredients
For the Chicken Marinade:
- 1 lb 450g boneless chicken breast or thighs, cut into chunks
- ½ cup plain yogurt
- 1 teaspoon garam masala
- ½ teaspoon turmeric
- ½ teaspoon salt
For the Korma Sauce:
- 2 tablespoons oil or ghee
- 1 large onion finely chopped
- 3 garlic cloves minced
- 1 tablespoon fresh ginger minced
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon ground cinnamon
- ¼ teaspoon chili powder optional
- ½ cup ground almonds or cashews
- 1 cup coconut milk full fat
- ½ cup water or chicken broth
- Salt to taste
- Fresh coriander cilantro, for garnish
Instructions
Marinate the Chicken:
- In a bowl, mix chicken with yogurt, garam masala, turmeric, and salt. Cover and marinate for at least 30 minutes or overnight in the fridge.
Cook the Aromatics:
- Heat oil or ghee in a large pan over medium heat. Sauté onions until golden brown, about 8–10 minutes. Add garlic and ginger, cook for another 1–2 minutes.
Add Spices:
- Stir in coriander, cumin, paprika, cinnamon, and chili powder. Cook for 1 minute until fragrant.
Make the Sauce:
- Add ground almonds and stir. Pour in coconut milk and water (or broth). Mix well and bring to a simmer.
Cook the Chicken:
- Add marinated chicken to the pan. Simmer on low heat for 20–25 minutes until chicken is tender and sauce is thickened.
Serve:
- Garnish with fresh coriander. Serve hot with basmati rice or naan.
Notes
Make Ahead:
You can cook the korma up to 2 days ahead. Flavours deepen over time. Customizing the Flavor:
Add saffron or a few raisins for sweetness. Adjust spice for milder or hotter taste. Serving Suggestions:
Great with basmati rice, jeera rice, or warm naan bread. Allergy-Friendly Options:
Use dairy-free yogurt for a fully dairy-free version. Storage Tips:
Store in an airtight container in the fridge for 3 days or freeze for up to 2 months.
You can cook the korma up to 2 days ahead. Flavours deepen over time. Customizing the Flavor:
Add saffron or a few raisins for sweetness. Adjust spice for milder or hotter taste. Serving Suggestions:
Great with basmati rice, jeera rice, or warm naan bread. Allergy-Friendly Options:
Use dairy-free yogurt for a fully dairy-free version. Storage Tips:
Store in an airtight container in the fridge for 3 days or freeze for up to 2 months.