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Chicken, Curries, Quick and easy recipes

Chicken Korma with Coconut Milk

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This Chicken Korma with Coconut Milk is easy to make and is made with coconut milk as opposed to yogurt. It can be prepared on the stove top in less than 30 minutes or in your pressure cooker in around 10 minutes time. A meal that will have you skipping the takeout every time.

Wanting more delicious Indian Chicken curry recipes? Try my Old fashioned Chicken curry or my Pakistani Chicken Curry. And even try your hand at some Homemade Naan Bread!

Your family will not believe this dish is being served straight from your kitchen, it’s that good. 

I used to order this type of dish at our local East Indian restaurant, however now I make it often at home. 

This simple curry will impress even the pickiest of eaters. 

And will have your family thinking that you either a) ordered this from your local Indian restaurant or b) have taken some cooking lessons because it tastes so amazing! 

You can by a pre-made Korma spice mix and make this dish even easy to make for yourself!

See the mix that you can use instead of all the individual spices listed below in the recipe card.

IS CHICKEN KORMA HEALTHY? 

Yes in most cases it is, however it really depends on the way it is made. Some curries call for heavy cream and lots of butter.

Like the typically butter chicken recipe that we have all come to know and love.

I love butter chicken just like the rest of you. However I have learned to make it slightly healthier. Feel free to check out my recipe here for that recipe: Butter Chicken.

My recipe here calls for coconut milk and no cream. Making this a very healthy curry option for those trying to watch their calorie intake. 

HOW TO MAKE CHICKEN KORMA WITH COCONUT MILK?

Cooking methods:

  • Simmer on a low-medium heat for 30 minutes on the stovetop
  • Cook in the pressure cooker around 10 minutes or depending on your instructions
  • Cook in the slow cooker from 8-10 hours.

Today, I used my pressure cooker because I was in a hurry to have dinner on the table so I could watch my favorite recorded show on the PVR.  

However this type of dish can be made either way.

This delicious curry is made with boneless chicken breast and simmered in a rich tomato, coconut sauce that you’re sure love time and time again.

WHAT IS CHICKEN KORMA?

Chicken Korma is a popular dish that originate from Indian, consisting of meat or vegetables braised with yogurt or cream, water or stock, and spices to produce a thick sauce. 

Chicken Korma is the ultimate comfort food for a lot of Indian people. And is typically served over a bed of Jasmine rice and or naan bread. 

As you may know if you have been to my blog before, I LOVE Curry.

So if you like curried foods as much as me then you are going to love this simple recipe too. 

Guaranteed! Plus it is a tad different than the average chicken curry recipes.

SPICES USED IN COCONUT KORMA

  • Curry Powder
  • Garam Masala
  • Turmeric
  • Ground Coriander
  • Ground Cinnamon
  • Ground Cumin Seed
  • Ground Cardamom
  • Freshly Ground Nutmeg
  • 1 tbsp Salt
  • 1 tbsp Kasoori Methi” = “Dried fenugreek” , optional

The green seasoning you see on top of this dish is called “Kasoori Methi” which is basically dried fenugreek” leaves. It can be found in almost any international isle at your local grocery. See below!

If you cannot find “dried fenugreek” leaves you can just omit it. However I find it adds an extra element to the dish that is really nice.

I have shared a few other curry recipes here on my blog, however this is the first one with coconut milk vs cream/milk. So if your lactose intolerant than this dish may be right up your ally. 

WHAT GOES WITH CHICKEN KORMA?

Be sure to make some basmati rice to serve alongside or if you really want to make it extra special go ahead and make some homemade Naan Bread.

I will share my favorite Naan bread recipe with you all on this blog very soon  so stay tuned

If you end up giving it a try, do let me know in the comments below. I would love to know what you think 

If you LOVE curry as much as me, simply go ahead and search my site for more of my curry recipes.

Inspired by: thewanderlustkitchen.com

DID YOU MAKE THIS RECIPE?

If you make this recipe, I would love to hear about it! You can leave a 5 star review in the comments below! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

 

Dinner ideas, Vegetarian

Persian Jeweled Rice (Javaher Polow)

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We sent Hunter out to look for Barberries to make this traditionally Persian jeweled rice dish, as Bubba was on a work assignment elsewhere for the month. Hunter came back much later than expected and with major jet lag, as his research lead him to Iran where this mature fruit grows in shrubs. Although we liked it in this dish we found a great substitute = Cranberries! So we tried them in this recipes and everyone agreed that using the cranberries in replace of the barberries would work just fine.  Indie in our Quality assurance also agrees it tastes very similar to the tangy Barberries says it’s a great substitute. Just make sure the cranberries you’re using are the unsweetened variety otherwise it will be too sweet. This is my favorite version of Persian jeweled rice, I hope you enjoy as much as we do. 

 

Kitchen Essentials:

To make the Persian Jeweled Rice: “Two Step Process“

 

Step 1:

  • Heat 4 tbsp of butter in your pan with the Saffron threads cook for one min, remove and set aside. This will be used in your final step.
  • Add the onions to the same pan, and cook till soft, then add in all your spices and cook for 2 minutes till fragrant set aside.

Step 2:

  • Rinse your rice in cold water and bring a large pot of water to a boil. Add in a few pinches of salt and your rice. Boil your rice for 5 minutes, cooking halfway through and drain the water out in your strainer.
  • Separate your rice into 2 bowls, one cup of rice per bowl.
  • Now, toast your pistachios in the pan for 2 minutes. And add them to rice bowl 2, along with your dried, apricots, raisins, and cranberries too and set aside.

Rice bowl 1: Mix your cup of rice with the Yogurt.

Rice bowl 2: Mix your cooked pistachios and all your dried fruit to bowl, along with your cooked onion and spices.

Cooking the Jeweled RICE all together:

  • Add 2 tbsp of butter to your pan over medium heat and then the “yogurt + rice” mixture.
  • Then place the bowl 2 of the rice mixture/fruit/spices over top of the other rice, creating two layers.

  • Use a rubber spatula to carefully push the rice away from the sides of the pot, scraping it up into a mound (leaving 1/2 a inch from the sides of the pan).
  • In the center of the mound, pierce 3 vent holes about an inch apart, with a knife to allow it to vent while cooking.
  • Pour the set aside saffron + butter mixture from step 1, over all the rice. And place a dry clean dishcloth over the pan and cover with a pot cover. Cook on medium low for 30 minutes till rice is tender.

To Finish the Dish:

  1. Turn heat off and allow it to sit there uncovered on the element for the remaining 10 minutes.
  2. Pour your rice onto a large serving plate and squeeze 2 tbsp of orange juice all over the rice.
  3. Sprinkle with pomegranate seeds and enjoy!

Thank you Hunter for all the hard work you did trying to find those Barberries but we will go with Cranberries for this recipe from now on. 

 

Note: Make sure not to skip the Yogurt as it helps the rice to cook properly. Saffron threads can be found in most Mediterranean or Middle Eastern markets. Typically Persian jewelled rice is served at weddings in Iran, along side

 

 

 

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