Creamy Indian Coconut Chicken Korma

This Creamy Indian Coconut Chicken Korma is a soul-warming curry that brings together tender chunks of chicken with a luscious coconut-based sauce infused with classic Indian spices. It’s mild, comforting, and rich without being too heavy, making it a perfect choice when I want something cozy but not overly spicy. Whether I’m serving it for a weeknight meal or entertaining guests, this dish always impresses with its luxurious flavor and aroma.

Why You’ll Love This Recipe

I love how this korma balances creaminess and warmth. The coconut milk and yogurt create a silky sauce that clings to every piece of chicken, while spices like cardamom, cumin, and cinnamon add gentle depth without overpowering heat. It’s incredibly versatile—I can pair it with rice, naan, or even a side of roasted vegetables. Plus, it’s easy enough for a weeknight yet elegant enough for guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

1 can (13.5 oz) full-fat coconut milk

½ cup plain yogurt

¼ cup ground almonds or cashews

1 large onion, finely chopped

3 cloves garlic, minced

1 inch piece ginger, grated

2 Tbsp ghee or vegetable oil

1 tsp cumin seeds

1 tsp ground coriander

½ tsp ground cinnamon

1 tsp turmeric

½ tsp ground cardamom

1 tsp garam masala

½ tsp paprika

½ tsp red chili powder (adjust to taste)

1 tsp salt (or to taste)

1 tsp sugar

½ cup water or chicken broth

2 Tbsp fresh cilantro, chopped (for garnish)

Optional: ¼ cup slivered almonds (for garnish)

Directions

I start by mixing the chicken with yogurt, half the ginger, half the garlic, turmeric, and a pinch of salt. I let it marinate for at least 20 minutes to tenderize and absorb flavor.

In a large skillet, I heat ghee or oil over medium heat and add the cumin seeds. Once they crackle, I know it’s time for the onions.

I sauté the chopped onions until they turn golden brown—this takes about 8 to 10 minutes and builds the flavor base.

Then I stir in the remaining garlic, ginger, and all the dry spices except garam masala. I cook this for about a minute until the aroma blooms.

I add the marinated chicken and cook until it’s lightly browned, around 5 to 7 minutes.

Next, I pour in the coconut milk and broth, add the ground nuts, and mix everything well.

I let it simmer uncovered for 15 to 20 minutes until the chicken is cooked through and the sauce thickens beautifully.

I stir in the garam masala, sugar, and salt, and adjust the seasoning if needed.

Finally, I turn off the heat and garnish the curry with fresh cilantro and optional slivered almonds.

I like to serve it hot with basmati rice, naan, or paratha—and sometimes a few lime wedges on the side.

Servings and timing

Prep Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Servings: 4

Calories: Approximately 420 kcal per serving

Variations

Vegetarian Version: I replace chicken with paneer, tofu, or mixed vegetables like cauliflower and potatoes.

Nut-Free Option: I skip the almonds/cashews and thicken the sauce with a little extra yogurt or coconut cream.

Spicier Kick: When I’m in the mood for heat, I add extra red chili powder or a fresh green chili to the onion mix.

Lighter Version: I use light coconut milk and low-fat yogurt to reduce calories.

Instant Pot Method: I can cook the entire dish in the Instant Pot on the sauté mode, then pressure cook for 5 minutes with natural release.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, making it even more delicious the next day. For longer storage, I freeze the curry for up to 2 months.

To reheat, I warm it gently in a saucepan over medium-low heat or microwave it in intervals, stirring often. I add a splash of water or coconut milk if the sauce thickens too much.

Related Recipes:

• Easy Homemade Chicken Korma with Flatbread or Rice
• Indian Pumpkin Curry
• Quick & Easy Homemade Butter Chicken

FAQs

How do I make this recipe dairy-free?

I skip the yogurt or replace it with a dairy-free version like coconut yogurt. The coconut milk keeps the curry rich and creamy without needing dairy.

Can I use chicken breasts instead of thighs?

Yes, I often use chicken breasts for a leaner option. I just make sure not to overcook them so they stay juicy.

What’s the best way to thicken the sauce?

The ground almonds or cashews naturally thicken the sauce, but if I want it even thicker, I simmer a bit longer uncovered or add a spoonful of coconut cream.

Is this recipe gluten-free?

Yes, all the ingredients are naturally gluten-free. I just double-check any store-bought broth or yogurt for additives.

Can I prepare it ahead of time?

Absolutely. I often make this a day in advance—it tastes even better as the flavors meld overnight.

Conclusion

This Creamy Indian Coconut Chicken Korma is one of my go-to dishes when I want something comforting, flavorful, and not too spicy. It’s rich, nutty, and beautifully spiced, with a silky sauce that makes every bite satisfying. Whether I’m serving it to family or guests, it never fails to impress and always disappears fast.

---

📖 Recipe:

Print