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Coconut Chicken Korma
Faiza Shabir

Indian Coconut Chicken Korma Recipe

This coconut chicken korma is rich, creamy, and packed with warm Indian spices. Tender chicken simmers in a fragrant coconut curry sauce with garlic, ginger, and aromatic seasonings. It’s a comforting dish that pairs beautifully with rice or naan bread.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: dinner
Cuisine: Indian
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless chicken cut into cubes
  • 1 cup coconut milk
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 tbsp tomato paste
  • 1 tbsp curry powder
  • 1 tsp garam masala
  • ½ tsp turmeric
  • 2 tbsp vegetable oil
  • Salt to taste
  • 2 tbsp chopped cilantro for garnish

Method
 

  1. Heat vegetable oil in a large skillet over medium heat.
  2. Add chopped onion and cook until soft and lightly golden.
  3. Stir in minced garlic and grated ginger and cook for about 1 minute.
  4. Add curry powder, turmeric, and garam masala and stir until fragrant.
  5. Add chicken pieces and cook for about 5 minutes until lightly browned.
  6. Stir in tomato paste and coconut milk.
  7. Simmer for 15–20 minutes until the chicken becomes tender and the sauce thickens.
  8. Season with salt to taste.
  9. Garnish with chopped cilantro before serving.

Notes

  • Serve with basmati rice or warm naan bread.
  • Add cashew paste for a richer korma sauce.
  • Adjust spices depending on your heat preference.
  • Store leftovers in the refrigerator for up to 3 days.

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