Description
Creamy indian coconut chicken korma blends aromatic spices with tender chicken in a luxurious sauce. Fragrant basmati rice and fresh cilantro elevate this classic dish that you’ll savor with pure culinary delight.
Ingredients
Scale
- 1 lb (450 g) chicken breasts or thighs, boneless, skinless, cut into bite-sized pieces
- 1 can (14 oz/400 ml) coconut milk
- ½ cup (120 g) plain yogurt
- ½ cup (120 ml) chicken broth or water
- 2 tbsps vegetable oil or ghee
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp lemon juice
- 1 tbsp tomato paste
- 2 tbsps ground almonds or cashews (optional, for richness)
- 1 tsp ground turmeric
- 1 tsp garam masala
- 1 tsp ground coriander
- 1 tsp salt
- 1 tsp sugar (optional, to balance flavors)
- ½ tsp ground cumin
- ½ tsp ground cinnamon
- ½ tsp chili powder (optional, for heat)
- ¼ tsp ground cardamom
- 2 tbsps fresh cilantro, chopped
- 2 tbsps toasted cashews (optional)
Instructions
- Marinate: Whisk yogurt, lemon juice, turmeric, garam masala, coriander, chili powder, and salt in a bowl. Thoroughly coat chicken pieces, cover, and refrigerate for 30 minutes.
- Sauté Aromatics: Heat oil in a large skillet. Caramelize onions until golden, then add garlic and ginger. Toast ground nuts, cumin, coriander, cinnamon, and cardamom to intensify flavors.
- Build Sauce: Pour coconut milk, chicken broth, and tomato paste into the skillet. Add optional sugar and bring to a gentle simmer.
- Cook Chicken: Transfer marinated chicken with remaining marinade into the simmering sauce. Reduce heat and cook until chicken becomes tender and sauce thickens, stirring occasionally.
- Finish and Serve: Season with salt to balance flavors. Garnish with fresh cilantro and toasted cashews. Serve hot alongside basmati rice or naan bread.
Notes
- Marinate Masterfully: Ensure chicken is fully coated in yogurt mixture for deeper flavor absorption and tender meat texture.
- Spice Toasting Technique: Briefly toast whole and ground spices in dry pan to release essential oils, enhancing overall aroma and complexity of korma sauce.
- Coconut Milk Caution: Add coconut milk gradually and simmer gently to prevent separation or curdling, maintaining smooth, creamy sauce consistency.
- Low and Slow Cooking: Use low heat during final simmering stage to prevent chicken from becoming tough, allowing gradual flavor development and meat tenderization.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 3
- Calories: 420
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg