Chicken korma coconut curry is a rich, mildly spiced dish where tender chicken simmers in a silky sauce of coconut milk, yogurt, and ground nuts. Originating from the Mughlai cuisine of South Asia, this version uses readily available ingredients to create a restaurant-style curry at home. The combination of aromatic spices and creamy coconut makes it a comforting, crowd-pleasing meal that comes together in about an hour.
Ingredients
- 2 tablespoons (30 ml) vegetable oil or ghee
- 1 large yellow onion, finely chopped (about 1 ½ cups / 190 g)
- 3 cloves garlic, minced (about 1 tablespoon / 12 g)
- 1 tablespoon (15 g) fresh ginger, grated
- 1 ½ lb (680 g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 teaspoon (2 g) ground turmeric
- 1 tablespoon (6 g) ground coriander
- 1 teaspoon (2 g) ground cumin
- ½ teaspoon (1 g) ground cardamom (or 4 green cardamom pods, lightly crushed)
- ¼ teaspoon (0.5 g) ground cloves
- ½ teaspoon (1 g) cayenne pepper (optional, for heat)
- 1 teaspoon (5 g) salt, plus more to taste
- 1 can (13.5 oz / 400 ml) full-fat coconut milk
- ½ cup (120 ml) plain full-fat yogurt, at room temperature
- ¼ cup (30 g) raw cashews or almonds, finely ground
- 1 cup (240 ml) chicken broth or water
- 2 tablespoons (30 ml) tomato paste
- 1 tablespoon (15 ml) fresh lemon juice
- Fresh cilantro, for garnish
Instructions
- Heat the oil or ghee in a large heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and golden, about 8–10 minutes.
- Add the garlic and ginger and cook for 1 minute until fragrant.
- Add the chicken pieces and cook until they are no longer pink on the outside, about 5–7 minutes. Stir in the turmeric, coriander, cumin, cardamom, cloves, cayenne (if using), and salt. Cook for 1 minute more, stirring to coat the chicken.
- In a small bowl, whisk together the coconut milk, yogurt, ground nuts, chicken broth, and tomato paste until smooth. Pour this mixture into the pot with the chicken. Bring to a gentle simmer, then reduce the heat to low.
- Cover and simmer gently for 20–25 minutes, stirring occasionally, until the chicken is cooked through and tender. The sauce will thicken slightly. To ensure safety, check that the chicken reaches an internal temperature of 165°F (74°C) with a food thermometer.
- Stir in the lemon juice. Taste and adjust salt if needed. If the sauce is too thick, add a splash of water or broth to reach your desired consistency.
- Garnish with fresh cilantro and serve hot.
Tips
- Yogurt temperature: Always use room-temperature yogurt and whisk it with the coconut milk before adding to the hot pot. This prevents curdling.
- Nut substitution: If you have a nut allergy, replace the ground nuts with 2 tablespoons (16 g) of sunflower seed flour or 2 tablespoons (16 g) of toasted sesame seeds ground to a paste. The sauce will be slightly less rich.
- Spice level: The cayenne is optional; omit it for a truly mild korma, or add a chopped green chili with the garlic for more heat.
- Chicken choice: Boneless thighs stay juicier than breasts. If using breasts, reduce simmering time to 15–18 minutes and check temperature to avoid drying out.
Serving Suggestions
Serve the korma over steamed basmati rice or with warm naan bread for soaking up the sauce. A side of cucumber raita (yogurt with cucumber and mint) and a simple green salad balance the richness. For a low-carb option, serve with cauliflower rice.
Variations
- Vegetable Korma: Replace chicken with 4 cups (about 500 g) of mixed vegetables like potatoes, carrots, and peas. Simmer until vegetables are tender, about 20 minutes.
- Lamb Korma: Use 1 ½ lb (680 g) lamb stew meat. Brown the lamb first, then simmer for 45–60 minutes until tender before adding the sauce.
- Extra Creamy: Stir in ¼ cup (60 ml) heavy cream at the end for an even richer sauce.
- Spicy Korma: Add 1–2 teaspoons (2–4 g) of garam masala in the last 5 minutes of cooking for a deeper, more complex flavor.
Storage and Reheating
Refrigerate leftover korma in an airtight container within 2 hours of cooking. It will keep for up to 4 days. To freeze, place in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator. Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth to loosen the sauce. Reheat leftovers to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I use chicken breast instead of thighs? Yes, but reduce the simmering time to 15–18 minutes and check the temperature to avoid overcooking. Breast meat can dry out faster.
Why did my yogurt curdle? Curdling happens when cold yogurt is added to a hot pan. Always bring yogurt to room temperature and whisk it with the coconut milk first. Also, keep the heat low once the yogurt is added.
Can I make this dairy-free? Absolutely. Use a plain dairy-free yogurt (like coconut or almond-based) and ensure it’s at room temperature. The sauce will be slightly thinner but still delicious.
What can I substitute for cashews? Almonds work well, or you can use 2 tablespoons (16 g) of sunflower seed flour for a nut-free option. The flavor will be slightly different but still good.
Can I use ground chicken? Yes, but cook it until it reaches 160°F (71°C) as per USDA FSIS safe minimum for ground meat. The texture will be different, more like a keema.
How can I thicken the sauce? Simmer uncovered for the last 5–10 minutes to reduce, or stir in 1–2 tablespoons (8–16 g) of almond flour or cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).
Related
- Can You Freeze Cassoulet? Yes, Here’s How
- Cassoulet Casserole Maison: Easy French Classic
- Bean Cassoulet Recipe: A Hearty French Classic
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).