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Chicken Coconut Korma

Delicious creamy chicken korma made with coconut milk, nuts, spices, and onions as the base.

Servings Prep Time Cook Time Total Time
4 20 mins 30 mins 50 mins

Ingredients

Marinade

Ingredient Amount Unit
Chicken, bone-in preferred 1.2 lbs
Ground turmeric ¼ tsp
Plain yogurt or coconut milk 3 Tbsp
Ginger garlic paste 1 Tbsp
Garam masala or korma masala ¾ to 1 tsp
Kashmiri red chili powder 1 to 1 ¼ tsp
Sea salt ½ tsp

To Saute & Blend

Ingredient Amount Unit
Oil or ghee 1 ½ Tbsp
Green cardamoms 2 cardamoms
Onions, sliced 1
(1)		 cup
(large onion)
Cashews or almonds 10 nuts
Coconut milk 13.5
(1)		 oz
(can)
Green chilies, slit or chopped 1 to 2 chilies

Tip

Use Serrano peppers for the green chilies.

For Korma Curry

Ingredient Amount Unit
Oil or ghee 1 to 2 Tbsp
Indian bay leaf (optional) 1 small leaf
Cloves (optional) 4 cloves
Cinnamon (optional) 2 inches
Cardamom (optional) 1 cardamom
Water or chicken broth ½ cup
Salt ¼ tsp
Garam masala ½ to ¾ tsp
Coriander powder 1 ½ tsp
Kashmiri red chili powder (optional) ¼ tsp
Ground turmeric 1 tsp
Cilantro, chopped 2 Tbsp

Instructions

Marinade

  1. Add chicken, yogurt or coconut milk, ginger garlic paste, turmeric, salt, red chili powder and garam masala to a mixing bowl.
  2. Mix well to coat the chicken. Cover and keep aside, or refrigerate overnight.

Make the Korma Paste

  1. Heat oil or ghee in a pan. Add cardamoms, onions, and green chilies.
  2. Saute until the onions turn golden brown and begin to caramelize, about 10 to 12 minutes. Do not burn.
  3. Add the nuts and let the mixture cool completely.
  4. Blend the onion mixture with coconut milk to a smooth paste.

Make the Chicken Korma

  1. In the same pan, heat oil or ghee. Add the optional whole spices: bay leaf, cinnamon, cloves, and cardamom.
  2. When the spices begin to sizzle, add the marinated chicken.
  3. Saute on medium heat until the raw smell of ginger garlic is gone, about 5 to 7 minutes.
  4. Add the onion paste, salt, coriander powder, garam masala, and chili powder.
  5. Pour in water or chicken broth and mix well. Increase the heat and bring to a boil.
  6. Reduce heat, cover, and cook on medium-low until the chicken is cooked through and traces of oil appear over the korma.
  7. If the sauce is too thick, stir in a little hot water and simmer. If it is runny, cook uncovered on high heat until thickened.
  8. Taste and adjust salt. Garnish with cilantro.
  9. Serve with basmati rice, jeera rice, naan, roti or paratha.

Note

Whole spices add aroma, but can be omitted if you do not want to bite into them later, or just pick them out after cooking.

🎉 Bon Appétit!

Source

Swasthi's Recipes.