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Indian Coconut Chicken Korma Recipe

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This Indian Coconut Chicken Korma is a creamy and aromatic dish made with tender chicken simmered in a spiced coconut milk sauce. Perfect for serving with basmati rice or naan bread, this dish offers a delightful balance of spices, creaminess, and a hint of sweetness.

Ingredients

Scale

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

1. Marinate the chicken

  1. In a bowl, combine yogurt, lemon juice, turmeric, garam masala, coriander, chili powder (if using), and salt.
  2. Add the chicken pieces and coat them well with the marinade. Cover and refrigerate for at least 30 minutes, or up to overnight.

2. Sauté the aromatics

  1. Heat the oil or ghee in a large skillet or pot over medium heat.
  2. Add the chopped onion and sauté for 5–7 minutes, until golden brown.
  3. Stir in the garlic and ginger, cooking for 1–2 minutes, until fragrant.

3. Build the korma sauce

  1. Add the ground almonds or cashews (if using), cumin, coriander, cinnamon, and cardamom. Cook for 1 minute, stirring constantly.
  2. Stir in the coconut milk, chicken broth, tomato paste, and sugar (if using). Bring to a gentle simmer.

4. Cook the chicken

  1. Add the marinated chicken to the sauce, including any remaining marinade. Stir to combine.
  2. Simmer uncovered over medium-low heat for 20–25 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened.
  3. Season with salt to taste.

5. Serve and garnish

  1. Transfer the chicken korma to a serving dish.
  2. 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.

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