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0 from 159 votes

Yellow Chicken Coconut Curry (Chicken Korma)

An EASY Indian recipe you can make at home in 25 minutes that tastes like it's from a restaurant!! Chicken, cashews, and spices are simmered in coconut milk for the WIN!!

Prep Time
8 mins
Cook Time
8 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 large sweet Vidalia onion
  • 1 to 1.25 pounds boneless skinless chicken breast diced into bite-sized pieces
  • 4 to 6 cloves garlic finely minced or pressed
  • 1 tablespoon ground turmeric
  • 2 teaspoons garam masala
  • 1 teaspoon ground ginger
  • 1 teaspoon cumin
  • 1 teaspoon Coriander
  • 1 + teaspoons kosher salt or to taste
  • 1 teaspoon freshly ground black pepper or to taste
  • one 14.5-ounce can coconut milk I used and recommend full-fat
  • ¾ to 1 cup cashews I used 50% reduced sodium
  • 1 to 4 tablespoons white or brown sugar optional and to taste
  • 1 to 2 tablespoons lime juice optional and to taste
  • pinch cayenne pepper and/or red chile flakes optional and to taste
  • 2 to 4 tablespoons fresh cilantro finely minced for garnishing

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

  • All spices were added to my taste preferences and I find the dish to be very well-spiced, but not overpowering. If you prefer more subdued flavors, you may wish to start with less spices to being with and add more later, if needed.
  • I definitely recommend the sugar (balances the spices), the lime juice (acidity really brightens the dish and helps it pop), and the cayenne and chile flakes (I added both because Indian food is boring for me if there's not a teeny tiny hint of heat), but of course add based on your palate.

Nutrition Information

Serving 1 Calories 787kcal (39%) Carbohydrates 35g (12%) Protein 52g (104%) Fat 51g (78%) Saturated Fat 33g (165%) Polyunsaturated Fat 14g Cholesterol 120mg (40%) Sodium 827mg (34%) Fiber 3g (12%) Sugar 17g (34%)

Nutrition Facts

Serving: 4Serving

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.