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.
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?
- 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
- 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!
- 3 Boneless chicken breasts
- 2 tbsp Clarified Butter (Ghee)
- 2 tsp Garam masala powder
- 1 tsp Ground Cinnamon
- 1 tsp Curry powder
- KORMA SAUCE
- 1 Onion
- 1 Garlic clove
- 4 Roma tomatoes
- 1 tbsp Clarified Butter (Ghee)
- 1/2 tsp Ground Coriander
- 1/2 tsp Ground Cinnamon
- 1/2 tsp Cumin
- 1/2 tsp Ground Cardamom
- 1/2 tsp Freshly grated nutmeg
- 1/2 tsp Ginger powder
- 1/2 cup Ground Raw Almonds
- 1 can Full fat coconut milk
- 1 tsp Fenugreek leaves
- 1 tbsp Brown Sugar
- Start by chopping the chicken breasts, then place into a bowl and season with curry powder, ground masala and allow the chicken to marinade in the fridge for 30 minutes.
- Meanwhile, add one onion into a blender. Along with the almonds, garlic and tomatoes. Puree till smooth!
- Then in a large saucepan or slow cooker add the ghee and saute the chicken till cooked, this will produce some broth as well.
- Next add in all the spices along with the can of coconut milk and sugar.
- Turn on the pressure cooker and cook according to its instructions. Or simmer covered on the stove top for 20 minutes.
- Serve with basmati rice or naan.
Top with Dried Fenugreek leaves