Description
A rich and creamy Indian Coconut Chicken Korma made with tender chicken, coconut milk, yogurt, and aromatic spices. Mild, flavorful, and perfect for both weeknight meals and entertaining guests.
Ingredients
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
1 tsp turmeric
½ tsp ground cinnamon
½ tsp ground cardamom
½ tsp paprika
½ tsp red chili powder (adjust to taste)
1 tsp garam masala
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)
Instructions
- In a bowl, mix the chicken with yogurt, half the ginger, half the garlic, turmeric, and a pinch of salt. Let it marinate for at least 20 minutes.
- Heat ghee or oil in a large skillet over medium heat. Add cumin seeds and cook until they crackle.
- Add chopped onions and sauté until golden brown, about 8–10 minutes.
- Stir in the remaining garlic, ginger, ground coriander, cinnamon, cardamom, paprika, and red chili powder. Cook for 1 minute until fragrant.
- Add the marinated chicken and cook until lightly browned, about 5–7 minutes.
- Pour in the coconut milk and broth, then add ground almonds or cashews. Mix well.
- Simmer uncovered for 15–20 minutes, until the chicken is fully cooked and sauce thickens.
- Stir in garam masala, sugar, and salt. Adjust seasoning if needed.
- Turn off heat and garnish with fresh cilantro and optional slivered almonds.
- Serve hot with basmati rice, naan, or paratha.
Notes
For a vegetarian version, use paneer, tofu, or vegetables like cauliflower and potatoes.
To make it nut-free, skip the almonds/cashews and use extra yogurt or coconut cream.
Add green chili or more red chili powder for a spicier version.
Use light coconut milk and low-fat yogurt for a lighter version.
This dish can be made in an Instant Pot using the sauté and pressure cook functions.
Leftovers can be stored in the fridge for 3 days or frozen for up to 2 months.
Reheat gently with a splash of water or coconut milk if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 700mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg
