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Yellow Chicken Coconut Curry (Chicken Korma)
4.5 from 159 votes

Yellow Chicken Coconut Curry (Chicken Korma)

Yellow Chicken Coconut Curry combines tender chicken breast pieces with a fragrant mix of turmeric, garam masala, and other warm spices simmered in creamy full-fat coconut milk. Cashews add a subtle nuttiness to the thickened sauce while garlic and onion provide depth. Optional additions like sugar, lime juice, and cayenne provide balance and brightness to the rich curry. The fresh cilantro garnish adds an herbal note to finish.

Prep Time
8 mins
Cook Time
17 mins
Total Time
25 mins
Servings: 4
Calories: 787 kcal
Course: Main Course
Cuisine: Indian

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

    Cup of Yum
  1. 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.
  2. Add the chicken and cook for about 5 minutes, or until cooked through; stir and flip intermittently to ensure even cooking.
  3. 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.
  4. Add the coconut milk, cashews, and allow mixture to simmer for about 7 minutes, or until liquid volume has reduced and thickened slightly.
  5. Taste and optionally if desired add sugar, lime juice, cayenne or red chile flakes for heat, more salt, pepper, turmeric, etc.
  6. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 787

% 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.