Indian Coconut Chicken Korma Recipe
You want a curry that tastes like a restaurant order… but you also want it to feel doable on a random Tuesday night. That’s exactly why I keep coming back to this Indian Coconut Chicken Korma Recipe. It tastes rich, creamy, and “wow,” without forcing you to babysit the stove for hours.
I first made coconut chicken korma when I needed something comforting but not painfully spicy. I wanted flavor, not a mouth-on-fire situation. And guess what? This korma delivered silky coconut gravy, warm spices, and tender chicken—the kind of meal that makes you do that little happy head nod after the first bite.
What Makes This Indian Coconut Chicken Korma Recipe So Good?
Korma feels like the calm, classy cousin of hot curries. It brings warmth, creaminess, and gentle spice without trying to fight you. Ever wondered why korma tastes “luxurious” even when you cook it at home? The answer sits in the technique: slow-cooked onions, balanced spices, and a creamy base that clings to the chicken.
This Indian Coconut Chicken Korma Recipe uses coconut milk to create that smooth texture. It also gives you a subtle sweetness that plays nicely with spices like cumin, coriander, and garam masala. You get comfort food vibes with actual depth, not bland “coconut soup pretending to be curry.”
And honestly, korma fits almost every crowd. You can serve it to spice lovers, spice-avoiders, and picky eaters who act like they run a food inspection agency.
Ingredients for Indian Coconut Chicken Korma Recipe
You don’t need a suitcase full of spices. You need the right mix of basics and a few warm seasonings.
Main ingredients
- Chicken (boneless thighs or breasts, 500–700g)
- Coconut milk (1 can, full-fat tastes best)
- Onion (1 large, thinly sliced or chopped)
- Garlic (4–5 cloves, minced)
- Ginger (1 tbsp grated or paste)
- Plain yogurt (3 tbsp, optional but tasty)
- Tomato paste (1 tbsp) or tomato puree (2 tbsp)
Ground spices
- Turmeric (½ tsp)
- Coriander powder (1½ tsp)
- Cumin powder (1 tsp)
- Red chili powder (½–1 tsp, adjust to taste)
- Garam masala (1 tsp, add near the end)
- Salt (to taste)
Whole spices (optional, but they level it up)
- Cinnamon stick (small piece)
- Green cardamom (3–4 pods)
- Cloves (3–4)
- Bay leaf (1)
Optional richness (highly recommended)
- Cashews (10–12, soak and blend into paste)
- Almonds (you can swap these for cashews)
Cooking + garnish
- Oil or ghee (2–3 tbsp)
- Water (as needed for consistency)
- Fresh cilantro (for garnish)
FYI: Full-fat coconut milk makes this Indian Coconut Chicken Korma Recipe taste creamy and legit. Light coconut milk works, but it won’t feel as luxurious.
Ingredient Table (Quick Checklist)
| Ingredient | Amount | Why You Need It |
|---|---|---|
| Chicken | 500–700g | Gives you the main protein and texture |
| Coconut milk (full-fat) | 1 can | Creates the creamy korma sauce |
| Onion | 1 large | Builds a sweet, rich base flavor |
| Garlic | 4–5 cloves | Adds bold aroma |
| Ginger | 1 tbsp | Adds warmth and depth |
| Yogurt (optional) | 3 tbsp | Helps tenderness + adds gentle tang |
| Tomato paste/puree | 1 tbsp / 2 tbsp | Adds body and balance |
| Turmeric | ½ tsp | Adds color and earthiness |
| Coriander | 1½ tsp | Forms the curry backbone |
| Cumin | 1 tsp | Adds earthy warmth |
| Chili powder | ½–1 tsp | Controls heat level |
| Garam masala | 1 tsp | Adds finishing aroma |
| Whole spices (optional) | small amounts | Creates restaurant-style fragrance |
| Cashew paste (optional) | 10–12 cashews | Makes the sauce thick and silky |
Step-by-Step Instructions for Indian Coconut Chicken Korma
You’ll cook everything in one pot. You’ll also smell like a genius while it simmers.
1) Marinate the chicken
Mix these in a bowl:
- chicken
- yogurt
- ginger-garlic
- turmeric
- salt
- a pinch of chili powder
Let it sit for 15–30 minutes. Do you need it? No. Will you love the result more? Yup.
2) Cook onions until golden
Heat oil or ghee in a deep pan. Add whole spices and stir for 20–30 seconds.
Add onions and cook until soft and golden. Stir often and keep the heat medium. This step creates the deep flavor that makes people ask, “Did you order this?”
3) Add garlic, ginger, and spices
Add garlic and ginger. Stir for 1 minute.
Add ground spices:
- coriander
- cumin
- turmeric
- chili powder
Stir until the spices smell fragrant. Don’t burn them. Burnt spices taste like betrayal.
4) Sear the chicken
Add chicken (with marinade) and stir well. Cook for 4–6 minutes until the chicken turns white on the outside.
You don’t need fully cooked chicken here. You just want flavor to stick.
5) Add tomato paste and coconut milk
Stir in tomato paste or puree. Then pour in coconut milk.
Bring to a gentle simmer and keep it low. Coconut milk loves low heat. High heat makes it split and ruin your creamy dreams.
6) Add cashew paste for “luxury mode”
Blend soaked cashews with a splash of water. Stir that paste into the curry.
This step makes the sauce thicker, creamier, and more restaurant-like. IMO, this trick turns a good korma into a “wow” korma.
7) Simmer until tender and glossy
Simmer for 12–18 minutes, stirring occasionally.
Add garam masala near the end. Taste and adjust salt. Garnish with cilantro and serve hot 🙂
Flavor Control: Mild vs Medium vs Spicy
Ever cooked a curry that tasted amazing but felt like a dare? You control the heat here.
1. To keep it mild
- Use ½ tsp chili powder
- Add a little extra coconut milk
- Skip green chilies
2. To make it medium
- Use 1 tsp chili powder
- Add more garam masala at the end
3. To make it spicy
- Add green chilies
- Add extra chili powder slowly
- Balance with coconut milk so it stays korma, not fire curry
Korma should taste warm and cozy. It shouldn’t feel like you lost a bet.
Coconut Milk vs Cream vs Yogurt (What Actually Works?)
People argue about this like it’s a sport. I’ll keep it simple.
1. Coconut milk
Coconut milk creates the signature texture and mild sweetness. It also keeps the curry creamy without heavy dairy.
2. Cream
Cream tastes super rich, but it can feel heavy fast. Use it if you want maximum indulgence.
3. Yogurt
Yogurt adds tang and tenderness. It also boosts flavor depth, but you must keep the heat gentle to avoid curdling.
My favorite combo for this Indian Coconut Chicken Korma Recipe: coconut milk + a little yogurt + cashew paste. That combo gives you balance and richness without heaviness.
What to Serve With Indian Coconut Chicken Korma Recipe
You need something to soak up that sauce. Don’t waste it.
Best options:
- Basmati rice (classic and fluffy)
- Naan (the ultimate gravy scoop)
- Jeera rice (cumin rice for extra aroma)
- Paratha (crispy and satisfying)
If you want a full plate:
- cucumber salad with lemon
- raita for cooling
- chutney for a sweet-tangy bite
Storage and Reheating Tips
This Indian Coconut Chicken Korma Recipe tastes even better the next day. The spices settle in and deepen.
- Store in the fridge for 3–4 days
- Freeze for up to 2 months
Reheat on low heat in a pan. Add a splash of water or coconut milk if the sauce thickens. Avoid high heat unless you like chaos and split coconut sauce :/
FAQs About Indian Coconut Chicken Korma Recipe
Q1. Is the Indian Coconut Chicken Korma Recipe spicy?
This Indian Coconut Chicken Korma Recipe tastes mild to medium by default. You control the heat with chili powder and chilies. If you want a family-friendly curry, keep the chili low and let coconut milk do the work.
Q2. Can I make the Indian Coconut Chicken Korma Recipe without yogurt?
Yes, you can skip yogurt completely. Coconut milk and cashew paste still give you a creamy sauce. You’ll lose a bit of tang, but you’ll still get a rich, flavorful korma.
Q3. What chicken cut works best in this recipe?
Chicken thighs give the juiciest result because they stay tender during simmering. Chicken breast works, but you must avoid overcooking. If you cook the breast too long, it dries out quickly.
Q4. How do I thicken the korma sauce naturally?
Cashew paste thickens the sauce beautifully without flour or cornstarch. You can also simmer longer on low heat to reduce the gravy. If you want a smoother sauce, blend the onion base for extra thickness.
Q5. Can I freeze the Indian Coconut Chicken Korma Recipe?
Yes, you can freeze it for up to two months. Cool it first, then freeze in airtight containers. Reheat gently and stir well so the sauce stays smooth and creamy.
Q6. What can I use instead of cashews?
You can use almonds, sunflower seeds, or coconut cream as alternatives. Each option changes flavor slightly, but the curry still turns creamy. If you stay nut-free, you can simmer longer to thicken.
Final Words
This Indian Coconut Chicken Korma Recipe gives you creamy, warm, restaurant-style curry without drama. You get tender chicken, silky coconut gravy, and spices that feel rich but not aggressive. You also get a meal that tastes even better tomorrow, which feels like cheating in the best way.
So what’s the plan—naan, rice, or both, because you want the full experience? Go make it, and try not to “taste test” half the sauce before dinner hits the table.
