Indian Coconut Chicken Korma Recipe – How to Make It in 5 Easy Steps

Indian Coconut Chicken Korma Recipe: A Creamy, Fragrant Masterpiece

There’s a reason Chicken Korma is one of the most beloved dishes in Indian cuisine—it’s the ultimate comfort food that balances richness with delicate spices, creaminess with a touch of sweetness, and simplicity with depth of flavor. This Indian Coconut Chicken Korma Recipe is a modern twist on the classic, using coconut milk for a lighter yet equally luxurious sauce that’s gluten-free and packed with aromatic spices.

The Fascinating History of Korma

Korma traces its origins to the Mughal era (16th century), where it was crafted in royal kitchens as a “dum pukht” (slow-cooked) dish. The Mughals, known for their love of rich, fragrant food, braised meats in yogurt, cream, and spices like saffron and cardamom. Over time, regional variations emerged—some with nuts, others with coconut, like this version. Fun fact: In the UK, Chicken Korma is often voted the #1 most popular curry!

Why This Recipe Stands Out

• Weeknight-friendly – Despite its complex flavor, it’s surprisingly simple to make.
• Family-approved – Mild enough for kids but customizable for spice lovers.
• Meal-prep hero – Tastes even better the next day as flavors meld.

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Why You’ll Love This Indian Coconut Chicken Korma

1. A Symphony of Textures and Flavors

This dish is a masterclass in balance:

• Creamy from coconut milk and yogurt.
• Nutty from toasted cashews or almonds (optional but recommended).
• Warmly spiced with cinnamon, cardamom, and coriander.
• Subtly sweet from onions and a hint of sugar (optional).

Unlike heavy restaurant versions, this recipe lets the natural flavors shine without excessive oil or cream.

2. Healthier Than Takeout (and Cheaper!)

A single takeout order can cost $15–20, while this homemade version feeds four for under $10. You also control the ingredients:

• No artificial thickeners (some restaurants use flour or cornstarch).
• Lean protein with skinless chicken.
• Dairy-free option by using coconut yogurt.

For those on a low-fat diet, you can reduce the coconut milk (more on low-fat cooking here).

3. Endlessly Adaptable

• Protein swaps: Try paneer, shrimp, or chickpeas.
• Heat level: Omit chili powder or add fresh green chilies.
• Dietary tweaks: Use coconut yogurt for a vegan version.

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Ingredients for Indian Coconut Chicken Korma

The Marinade: The Secret to Tender Chicken

Marinating is non-negotiable for authentic korma. The yogurt’s acidity tenderizes the chicken, while the spices infuse every bite.

• 1 lb (450 g) boneless chicken – Thighs are juicier, but breasts work too.
• ½ cup yogurt – Full-fat Greek yogurt adds creaminess.
• 1 tbsp lemon juice – Brightens the marinade.
• Spices (turmeric, garam masala, coriander) – These form the flavor base.

The Korma Sauce: Layers of Aromatics

• Onion, garlic, ginger – The “holy trinity” of Indian cooking.
• Toasted spices (cumin, cardamom, cinnamon) – Blooming them in oil unlocks their oils.
• Coconut milk – Full-fat for richness; light for a thinner sauce.
• Tomato paste – Adds umami depth (uncommon in traditional korma but delicious).

Garnishes: The Finishing Touch

• Fresh cilantro – Adds a pop of color and freshness.
• Toasted cashews – For crunch and visual appeal.

(Pro Tip: Toast whole spices (cinnamon sticks, cardamom pods) and grind them fresh for an even more aromatic dish!)

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Step-by-Step Instructions (With Expert Tips)

1. Marinate the Chicken (30+ Minutes)

• Mix all marinade ingredients in a bowl until smooth.
• Coat chicken evenly, pressing the marinade into the meat.
• Refrigerate for at least 30 minutes (or up to 24 hours for maximum flavor).

Why this matters: Yogurt’s lactic acid breaks down proteins, ensuring succulent, never-dry chicken.

2. Sauté the Aromatics (Golden Onions = Flavor)

• Heat ghee or oil over medium heat.
• Add onions and cook slowly (5–7 minutes) until caramelized. (Don’t rush—this builds sweetness!)
• Stir in garlic and ginger, cooking until fragrant (1–2 minutes).

3. Bloom the Spices (30 Seconds Is Key)

• Add ground almonds (or cashews) and dry spices.
• Stir constantly for 30 seconds to toast them without burning.

Pro Tip: If using whole spices (e.g., cumin seeds), add them with the onions for deeper flavor.

4. Simmer the Sauce (Low and Slow)

• Pour in coconut milk, broth, and tomato paste.
• Simmer 5 minutes to meld flavors.

Watch for: Gentle bubbles—boiling can cause the coconut milk to separate.

5. Cook the Chicken (20–25 Minutes)

• Add chicken with all marinade (this thickens the sauce).
• Simmer uncovered until chicken reaches 165°F (74°C).

Don’t stir too much—let the chicken cook evenly without breaking apart.

6. Garnish and Serve

• Top with cilantro and cashews.
• Serve with basmati rice or garlic naan.

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What to Serve With Chicken Korma

Perfect Pairings

1. Basmati Rice – Fragrant and fluffy. (Rinse rice until water runs clear for the best texture!)
2. Naan or Roti – Ideal for scooping sauce. Try this easy naan recipe.
3. Raita – Cucumber-yogurt dip cools the palate.
4. Pickled Onions – Adds tangy contrast.

Wine Pairing

• Off-dry Riesling – Balances the spice.
• Chardonnay – Complements the creaminess.

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Top Tips for Perfecting Chicken Korma

1. Spice-Level Control

• Mild: Skip chili powder; use ¼ tsp black pepper.
• Medium: Add ½ tsp Kashmiri chili powder (milder heat).
• Hot: Stir in 1 minced green chili with the garlic.

2. Sauce Too Thin?

• Simmer longer (uncovered).
• Mix 1 tsp cornstarch with 1 tbsp water; stir in.

3. Vegetarian Version

• Replace chicken with cauliflower, paneer, or chickpeas.
• Use vegetable broth.

(For more veggie mains, check out our plant-based recipes.)

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Storing and Reheating Tips

Fridge (Up to 3 Days)

• Store in an airtight container.
• Reheat on the stove with a splash of water to loosen the sauce.

Freezer (Up to 1 Month)

• Freeze without garnishes.
• Thaw overnight in the fridge.

Meal Prep Hack

• Double the sauce and freeze half for a quick future meal.

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Frequently Asked Questions

Can I use light coconut milk?

Yes, but the sauce will be thinner. Simmer longer or add 1 tbsp ground cashews.

Is this recipe spicy?

Not inherently—the chili powder is optional.

Can I make it in a slow cooker?

Yes! Sear chicken first, then cook on Low for 4–6 hours.

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Final Thoughts

This Indian Coconut Chicken Korma is more than a recipe—it’s an invitation to explore the rich, aromatic world of Indian cooking without leaving your kitchen. Whether you’re a curry novice or a seasoned pro, this dish promises restaurant-quality results with home-cooked simplicity.

Craving more global flavors? Dive into our main dish collection for inspiration!

Tag #AmyKorma on Instagram if you try it—we love seeing your creations! 🌶️🍛