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Creamy Chicken Coconut Korma

What a wonderfully warm and flavorful chicken coconut korma this is! Brings the taste of your favorite Indian place right in to your own kitchen.

Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6

Ingredients

Chicken Marinade

  • 2 whole chicken breasts
  • 1 cup yogurt
  • 2 tbsp cumin
  • 2 tbsp garam masala
  • 1 tbsp coriander
  • 1 tbsp black pepper
  • 1 tbsp salt
  • 2 tsp cinnamon
  • 1/2 tsp red pepper or cayenne 1 tsp for hot

Korma Sauce

  • 2 tbsp butter
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 tbsp garam masala
  • 2 tbsp coriander
  • 2 tbsp cumin
  • 1 tbsp salt
  • 1 tbsp black pepper
  • 2 tsp cinnamon
  • 2 tsp ginger fresh grated
  • 1 tsp turmeric
  • 1 tsp cardamom
  • 2 medium tomatoes dicedd
  • 1 13.5 oz can coconut milk
  • 1/2 cup heavy cream
  • 1/2 cup cashews

Instructions

Chicken Marinade

  1. Dice the chicken breast in to 1 inch cubes.

  2. Place the chicken, yogurt and spices in a zip lock bag together and work them around to mix. 

  3. Let marinade in the fridge at least 6 hours and up to 24 hours. 

Korma Sauce

  1. Dice the onion and mince the garlic.  Sweat them in the butter (that is start cooking them until they become slightly see through)

  2. Add all the spices and cook for 5 min over medium heat.

  3. Turn the heat up to medium high and add the chicken. Cook until the chicken is cooked all the way through, about 10 min. Toss in the tomatoes and cook about 5 more minutes

  4. Next mix in the coconut milk and cream. Cover and simmer for 25 to 30 min, minimum. It seems to me to longer I let it simmer the more the flavors meld together.

  5. Finally throw in some cashews and give it a couple minutes with them.

  6. Then spoon it (not that kind of spooning) over a mound of jicima rice and I toss just a sprinkle of garam masala on it.

Recipe Notes

Try and use homemade yogurt, click here to learn how to make it.