Yellow Chicken Coconut Curry (Chicken Korma)
User Reviews
4.5
-
Prep Time
8 mins
-
Cook Time
17 mins
-
Total Time
25 mins
-
Servings
4
-
Calories
787 kcal
-
Course
Main Course
-
Cuisine
Indian
Yellow Chicken Coconut Curry (Chicken Korma)
Description
Yellow Chicken Coconut Curry, also known as Chicken Korma, features bite-sized chicken breast pieces cooked with aromatic spices including turmeric, garam masala, cumin, coriander, and fresh garlic in coconut oil and onion. The sauce is built with full-fat coconut milk and enriched with cashews, which soften and help thicken the mixture as it simmers. This curry has a creamy texture with warm, balanced spices. The recipe offers flexibility for adjusting heat and sweetness with optional cayenne pepper, sugar, and a splash of lime juice to brighten the flavor.
The cooking process involves sautéing onions and chicken before layering in spices and simmering with coconut milk and cashews, allowing the sauce to gently reduce and thicken. Fresh cilantro is sprinkled on top to add freshness and color. This dish serves well on its own or paired with rice or flatbreads to soak up the creamy sauce.
Spice levels and seasoning can be tailored individually by adding optional sugar to balance spices, lime juice to enhance acidity, and mild heat from cayenne or red chile flakes. The curry keeps well in the refrigerator for up to five days stored airtight, making it a practical choice for meal planning.
Ingredients
- 3 tablespoons coconut oil olive oil may be substituted
- 1 onion large sweet Vidalia
- 1 to 1.25 pounds chicken breast diced into bite-sized pieces, boneless, skinless
- 4 to 6 cloves garlic finely minced or pressed
- 1 tablespoon Turmeric ground
- 2 teaspoons garam masala
- 1 teaspoon ground ginger
- 1 teaspoon cumin
- 1 teaspoon Coriander
- 1 kosher salt or to taste, quantity unspecified + teaspoons
- 1 teaspoon black pepper or to taste, freshly ground
- coconut milk I used and recommend full-fat, one 14.5-ounce can
- ¾ to 1 cup cashews I used 50% reduced sodium
- 1 to 4 tablespoons white granulated sugar optional and to taste, or brown sugar
- 1 to 2 tablespoons lime juice optional and to taste
- pinch cayenne pepper optional and to taste, and/or
- pinch red chile flakes optional and to taste, and/or
- 2 to 4 tablespoons cilantro finely minced for garnishing, fresh
Instructions
- To a large skillet, add the coconut oil, onion, and saute over medium-high heat for about 3 to 4 minutes, or until onion is just beginning to soften.
- Add the chicken and cook for about 5 minutes, or until cooked through; stir and flip intermittently to ensure even cooking.
- Add the garlic, turmeric, garam masala, ginger, cumin, coriander, salt, pepper, stir to combine, and saute for about 1 minute, or until fragrant; stir nearly continuously.
- Add the coconut milk, cashews, and allow mixture to simmer for about 7 minutes, or until liquid volume has reduced and thickened slightly.
- Taste and optionally if desired add sugar, lime juice, cayenne or red chile flakes for heat, more salt, pepper, turmeric, etc.
- Garnish with cilantro and serve immediately. Recipe will keep airtight in the fridge for up to 5 days.
Notes
- Adjust spices according to taste; start with less if you prefer milder flavors and add more incrementally.
- Adding sugar helps balance the spices, while lime juice brightens the dish.
- Cayenne pepper and red chile flakes add subtle heat; include based on your preference.
- Store leftovers in an airtight container in the refrigerator for up to five days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 787 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 787kcal | 39% |
| Carbohydrates | 35g | 12% |
| Protein | 52g | 104% |
| Fat | 51g | 78% |
| Saturated Fat | 33g | 165% |
| Polyunsaturated Fat | 14g | 82% |
| Cholesterol | 120mg | 40% |
| Sodium | 827mg | 34% |
| Fiber | 3g | 12% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
