Creamy Coconut Chicken Korma

$- 500g chicken breast, diced into bite-sized pieces - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1-inch piece of fresh ginger, grated - 1 can (400ml) full-fat coconut milk - 2 tablespoons vegetable oil (canola or sunflower) - 2 teaspoons ground cumin - 1 teaspoon ground coriander - 1 teaspoon turmeric powder - 1 teaspoon garam masala - Salt, to taste - Cooked basmati rice or warm naan bread, for serving Chicken Korma is a rich dish that needs quality ingredients. The chicken breast gives a tender bite. I always choose full-fat coconut milk for a creamy finish. The onion, garlic, and ginger add depth to the flavor. The spices are key. Ground cumin and coriander provide warmth. Turmeric gives a lovely color, while garam masala adds a touch of sweetness. Each spice plays a role in creating that classic Korma taste. - Ground almonds - Fresh cilantro Adding ground almonds thickens the sauce and adds a nutty flavor. Fresh cilantro brings brightness to the dish. You can use these to enhance your Korma or skip them if you prefer a simpler version. {{ingredient_image_2}} Sautéing onions and aromatics Heat vegetable oil in a large frying pan over medium heat. Add finely chopped onion. Cook for about 5 minutes. The onion should turn soft and translucent. Next, add minced garlic and grated ginger. Stir and cook for 2 more minutes. You want to smell those fragrant aromas! Browning the chicken Now, add the diced chicken to the pan. Sauté the chicken for 7-8 minutes. Turn the pieces often until they are browned on all sides. This step adds a nice flavor to the dish. Adding spices and coconut milk After browning the chicken, sprinkle ground cumin, coriander, turmeric, and garam masala over it. Stir well to coat the chicken with spices. Let it cook for 2 minutes. This helps the spices release their full flavor. Then, pour in the can of coconut milk. Scrape the bottom of the pan to get any tasty bits. Mix everything well and bring it to a gentle simmer. Simmering for perfect texture Next, add ground almonds to the coconut milk mixture. Season with salt to taste. Let the korma simmer gently for 15-20 minutes. Stir occasionally until the sauce thickens. The chicken needs to cook through, reaching 75°C or 165°F. Taste it and adjust the salt if needed. Once done, remove it from heat. Garnish with fresh cilantro leaves before serving. Achieving the right consistency To get that perfect creamy sauce, watch your cooking time. When you add the coconut milk, let it simmer gently. This helps the flavors meld together. Stir the pot occasionally. This will keep the sauce from sticking. If it's too thin, simmer longer to thicken it. If it's too thick, add a splash of water or more coconut milk. Spice adjustments for flavor You can change the spices to match your taste. Want it spicier? Add more garam masala or a pinch of chili powder. For a milder dish, hold back on the spices. Remember, the key is balance. Taste as you go. This will help you find the right flavor that works for you. Best accompaniments Serve your Chicken Korma with fluffy basmati rice or warm naan bread. These sides soak up the delicious sauce. You can also add a simple cucumber salad. It adds a fresh crunch that balances the creamy dish well. Presentation tips When plating, use a deep, wide bowl. Pour the korma in and drizzle some coconut milk on top. This makes it look even more inviting. Add a sprig of fresh cilantro on the top for color. It adds a nice touch and freshness. Pro Tips Use Fresh Spices: For the best flavor, opt for fresh spices whenever possible. Ground spices can lose their potency over time, so consider grinding whole spices just before use for a more robust taste. Marinate the Chicken: If you have extra time, marinating the chicken in yogurt and spices for a few hours can enhance the flavor and tenderness of the meat. Adjust the Heat: Customize the heat level by adding fresh chilies or chili powder to the dish. Start with a small amount and increase to your preference. Garnish Creatively: Besides cilantro, consider topping the korma with toasted coconut flakes, sliced almonds, or a drizzle of lime juice for added flavor and visual appeal. {{image_4}} You can make a delicious vegetarian korma by swapping chicken for tofu or chickpeas. Tofu gives a nice texture, while chickpeas add heartiness. Use about 400g of either, diced or drained. When cooking, adjust the time. Tofu needs about 5-7 minutes to brown, while chickpeas need only heating through. Korma has many regional twists from across India. In some areas, cooks add different nuts or dried fruits. For example, in Mughlai cooking, you might see cashews or raisins for a sweet touch. In South India, cooks might add curry leaves or coconut for a unique flavor. Each variation adds character and depth to this dish. To store leftovers of Chicken Korma, let it cool down first. Place it in a container. I recommend using an airtight container to keep it fresh. You can store it in the fridge for up to three days. When you want to eat it again, just reheat it on the stove or in the microwave. If you want to freeze your Chicken Korma, put it in a freezer-safe container. Leave some space at the top, as it will expand when frozen. You can freeze it for up to three months. When you are ready to eat it, thaw it overnight in the fridge. To reheat, warm it gently on the stove. Stir it well to keep it creamy and smooth. Enjoy your delicious Korma again! What is Chicken Korma? Chicken Korma is a rich and creamy Indian dish. It has tender chicken pieces in a flavorful sauce. The sauce features spices like cumin, coriander, and garam masala. Coconut milk adds a smooth texture and sweetness. This dish often garnishes with fresh cilantro. You serve it with basmati rice or naan bread. Is Chicken Korma spicy? Chicken Korma is not very spicy. It has warm flavors, but it is mild overall. The spices add depth without heat. If you prefer more heat, you can add chili peppers. Adjusting spices lets you control the heat level. How long does it take to make? Making Chicken Korma takes about 40 minutes. You can prep your ingredients in about 15 minutes. Cooking takes the remaining 25 minutes. This dish cooks quickly, making it great for weeknight meals. Alternatives for coconut milk If you don’t have coconut milk, you can use heavy cream. You can also try plain yogurt or almond milk for a lighter option. Each choice will change the flavor slightly, but they will still work well. Can I use frozen chicken? Yes, you can use frozen chicken for this recipe. Just make sure to thaw it first. You can thaw chicken in the fridge overnight or use the microwave. Cooking time may increase if using frozen chicken. Ensure the internal temperature reaches 165°F for safety. This blog gives you a clear guide to making Chicken Korma. We covered essential ingredients like chicken, coconut milk, and spices. I shared step-by-step instructions, cooking tips, and serving ideas. You can also explore vegetarian options and variations from different regions. Store your leftovers properly, and refer to the FAQs for common questions. Enjoy experimenting with flavors and make this dish your own!$

A rich and flavorful chicken korma made with coconut milk and spices.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Indian

Servings 4

Calories 400 kcal

Ingredients

500 g chicken breast, diced into bite-sized pieces
1 medium onion, finely chopped
2 cloves garlic, minced
1 inch fresh ginger, grated
400 ml full-fat coconut milk
2 tablespoons vegetable oil
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric powder
1 teaspoon garam masala
2 tablespoons finely ground almonds
to taste salt
for garnish fresh cilantro leaves
for serving cooked basmati rice or warm naan bread

Instructions

In a large frying pan or skillet, heat the vegetable oil over medium heat. Once hot, add the finely chopped onion. Sauté for about 5 minutes or until the onion is soft and translucent.
Add the minced garlic and grated ginger to the pan. Cook for an additional 2 minutes, stirring frequently, until fragrant and sizzling.
Carefully add the diced chicken to the pan. Sauté the chicken for about 7-8 minutes, turning occasionally until the chicken pieces are evenly browned on all sides.
Once the chicken is browned, sprinkle the ground cumin, coriander, turmeric, and garam masala over the chicken. Stir well to ensure the chicken is evenly coated with the spices. Allow to cook for 2 minutes to let the spices release their flavors.
Pour in the can of coconut milk, making sure to scrape the bottom of the pan to release any browned bits of onion and chicken. Stir everything together and bring the mixture to a gentle simmer.
Add the ground almonds to the coconut milk mixture and season with salt to taste. Let the korma simmer gently for about 15-20 minutes, stirring occasionally, until the sauce thickens and the chicken is cooked through (internal temperature should reach 75°C or 165°F).
Taste and adjust the seasoning, adding more salt if desired. Remove the pan from the heat and garnish the korma with fresh cilantro leaves before serving.

Notes

Serve with basmati rice or naan for a complete meal.

Keyword chicken, coconut, curry, korma