If you have ever craved a dish that perfectly balances creamy richness with a gentle touch of aromatic spices, then this Indian Chicken Korma Curry Recipe is your next kitchen adventure. This curry offers tender chicken thighs enveloped in a luscious sauce made from a blend of nuts, coconut, and warm spices, creating a dish that feels both indulgent and deeply comforting. Whether you are a curry veteran or just starting to explore Indian flavors, this recipe is guaranteed to become a beloved classic in your repertoire.
Ingredients You’ll Need
The magic of this Indian Chicken Korma Curry Recipe is in its simple yet thoughtfully chosen ingredients. Each component adds depth, texture, or color, making the dish not only delicious but visually appealing. Here’s what you’ll need to gather before getting started:
- Chicken thighs (1 ½ pounds, boneless, skinless, cut into 1-inch pieces): Juicy and tender, perfect for soaking up the rich korma sauce.
- Olive oil (3 tablespoons, divided): Adds a subtle fruity flavor and aids in sautéing the aromatics.
- Sweet onion (1, finely diced): Provides a natural sweetness that balances the spices.
- Green bell pepper (1, finely diced): Adds color and a slight crunch to the dish.
- Coconut milk (1 to 1 ¼ cups, lite, divided): Brings creamy texture and tropical undertones.
- Garam masala (2 teaspoons): A complex spice blend that’s the soul of the curry’s flavor.
- Cardamom (½ teaspoon): Adds a fragrant, floral note to the dish.
- Turmeric (½ teaspoon): Provides a lovely golden color and earthy warmth.
- Coriander (½ teaspoon): Offers a mild citrus flavor enhancing the overall taste.
- Ground nutmeg (â…› teaspoon): Adds a subtle hint of sweetness and warmth.
- Salt (1 ½ teaspoons): Essential for balancing and enhancing all flavors.
- Sugar or coconut sugar (2 teaspoons): Balances acidity and spiciness beautifully.
- Cashews (â…“ cup, raw): Adds creaminess and nuttiness to the sauce.
- Almonds (â…“ cup, raw): Contributes texture and a toasty flavor.
- Coconut flakes or shredded unsweetened coconut (â…“ cup): Enhances the tropical richness.
- Lemon juice (1 tablespoon): Brightens the flavors with a zesty kick.
- Jalapeño pepper (1, finely diced) or cayenne pepper: Adds the perfect amount of heat to counterbalance the creaminess.
- Ginger paste (1 ½ teaspoons): Delivers warmth and a peppery bite.
- Garlic cloves (3, crushed): Infuses the dish with savory depth.
- Rice (cooked, optional): Traditional accompaniment to soak up the sauce.
- Cilantro (optional): Fresh herb garnish to add brightness and color.
- Additional cashews (optional): For a delightful crunchy topping.
How to Make Indian Chicken Korma Curry Recipe
Step 1: Prepare the Spice Blend
The secret to authentic flavor starts here. In a small bowl, whisk together the garam masala, cardamom, turmeric, coriander, nutmeg, salt, and sugar. This combination will form the fragrant and flavorful foundation of your korma sauce, marrying warmth, sweetness, and spice perfectly.
Step 2: Create the Korma Paste
Next, toss the pre-measured cashews, almonds, coconut, lemon juice, diced jalapeño, garlic, and ginger into your food processor. Pulse about ten times to roughly break down the nuts and spices, then blend continuously while slowly adding ¾ cup of coconut milk until the mixture achieves a smooth, creamy paste. This paste is the heart and soul of your curry sauce.
Step 3: Marinate the Chicken
Transfer the korma paste to a large bowl and toss in the chicken pieces. Let them marinate for 15 to 20 minutes, allowing the spices and creamy nut mixture to infuse the chicken with deep flavor and tenderness.
Step 4: Sauté Aromatics
Heat 1 to 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely diced onions and green bell pepper, cooking gently for 5 to 7 minutes until the onions begin to soften and brown slightly. This step adds natural sweetness and depth, enhancing the final curry’s complexity.
Step 5: Cook the Chicken
Add another 1 to 2 tablespoons of olive oil, then introduce the marinated chicken and its sauce to the skillet. Sear the chicken for 2 to 3 minutes, then cover and reduce the heat to medium-low. Let it simmer undisturbed for 12 to 15 minutes or until the chicken is fully cooked through and tender, reaching an internal temperature of 165 degrees Fahrenheit. This slow cooking ensures juicy meat infused with savory spices.
Step 6: Finish the Curry
Stir in the remaining coconut milk to reach your preferred sauce consistency, whether you like it thick and creamy or a bit more saucy. Give the curry a gentle simmer for a minute or two, then remove from heat — your Indian Chicken Korma Curry Recipe is ready to serve!
How to Serve Indian Chicken Korma Curry Recipe
Garnishes
Garnishes can elevate the dish visually and texturally. Freshly chopped cilantro lends a pop of vibrant green and refreshing brightness, while a sprinkle of toasted cashews adds a delightful crunch and nutty flavor contrast. Feel free to add a wedge of lemon on the side for an extra zesty twist.
Side Dishes
This curry pairs beautifully with fluffy basmati rice or cauliflower rice for a lower-carb option. You can also serve it with warm naan bread to scoop up every luscious bite of sauce. For added texture and balance, a simple cucumber raita or a fresh salad with yogurt dressing complements the richness of the korma perfectly.
Creative Ways to Present
To impress your guests, try plating the Indian Chicken Korma Curry Recipe in individual shallow bowls, adorned with a swirl of coconut cream and a sprinkle of crushed nuts. Adding edible flowers or microgreens on top can make it look as stunning as it tastes, turning an everyday dinner into a memorable experience.
Make Ahead and Storage
Storing Leftovers
Leftover Indian Chicken Korma Curry Recipe should be cooled to room temperature and transferred to an airtight container. Stored in the refrigerator, it will stay fresh and flavorful for up to 3 days, making it perfect for easy meals later in the week.
Freezing
If you want to save the curry for longer, freezing is a great option. Place the cooled curry in a freezer-safe container, leaving some room for expansion. It can be frozen for up to 2 months without losing any of the signature flavors and creaminess that make this recipe so special.
Reheating
When reheating, thaw the curry overnight in the fridge if frozen. Warm it gently on the stovetop over low heat, stirring occasionally and adding a splash of coconut milk or water if it’s too thick. This will bring back its creamy texture and enhance the aroma, as if it were freshly made.
FAQs
Can I use chicken breast instead of thighs?
Yes, you can substitute chicken breast, but keep in mind it might cook faster and turn out less juicy than thighs. Adjust cooking time accordingly to avoid dryness.
Is it possible to make this recipe dairy-free?
Absolutely! This Indian Chicken Korma Curry Recipe is naturally dairy-free since it uses coconut milk instead of cream or yogurt, making it suitable for those with dairy sensitivities.
How spicy is this curry?
The heat level is mild to moderate thanks to the jalapeño or cayenne pepper, but you can easily adjust the spice amounts to make it milder or hotter according to your taste preferences.
Can I prepare the sauce paste in advance?
Yes, the nut and spice paste can be made a day ahead and stored in the refrigerator. This can save you some prep time on the day you plan to cook.
What is the best rice to serve with this curry?
Basmati rice is the classic choice because of its fragrant aroma and light, fluffy texture that complements the rich korma sauce perfectly.
Final Thoughts
Making this Indian Chicken Korma Curry Recipe is like inviting a warm, flavorful hug into your kitchen. With its rich texture, harmonious spices, and creamy sauce, it truly elevates any meal. I encourage you to try this recipe soon—you might just find yourself making it again and again, sharing this delicious tradition with your loved ones.
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Indian Chicken Korma Curry Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Halal
Description
This Indian Chicken Korma Curry features tender boneless chicken thighs simmered in a rich, creamy sauce made from a blend of aromatic spices, nuts, coconut, and coconut milk. Perfectly balanced with a hint of heat from jalapeño and the sweetness of coconut, this dish offers a flavorful and comforting meal that’s great served with rice or cauliflower rice.
Ingredients
Protein
- 1 ½ pounds boneless skinless chicken thighs, cut into 1-inch pieces
Vegetables
- 1 sweet onion, finely diced
- 1 green bell pepper, finely diced
- 1 jalapeño pepper (or cayenne pepper), finely diced
- 3 cloves garlic, crushed
Spices and Seasonings
- 2 teaspoons garam masala
- ½ teaspoon cardamom
- ½ teaspoon turmeric
- ½ teaspoon coriander
- â…› teaspoon ground nutmeg
- 1 ½ teaspoons salt
- 2 teaspoons sugar or coconut sugar
- 1 ½ teaspoons ginger paste
- 1 tablespoon lemon juice
Nuts & Coconut
- â…“ cup cashews (raw)
- â…“ cup almonds (raw)
- â…“ cup coconut flakes or shredded, unsweetened
Liquids & Oils
- 3 tablespoons olive oil (divided)
- 1 – 1 ¼ cups lite coconut milk (divided)
Optional Garnish and Sides
- Cooked rice or cauliflower rice
- Chopped cilantro
- Additional cashews
Instructions
- Combine Spices: In a small bowl, whisk together garam masala, cardamom, turmeric, coriander, nutmeg, salt, and sugar until evenly mixed.
- Prepare Korma Paste: Add the spice mixture, raw cashews, almonds, unsweetened coconut, lemon juice, diced jalapeño, crushed garlic, and ginger paste to a food processor or high speed blender. Pulse about 10 times to roughly break down, then process for 10-20 seconds until the ingredients begin to form a smooth paste. Slowly add ¾ cup of coconut milk while blending until fully combined.
- Marinate Chicken: Transfer the korma sauce paste to a large bowl and add the chicken pieces. Stir to coat the chicken well and let it marinate for 15-20 minutes to absorb the flavors.
- Sauté Vegetables: Heat 1-2 tablespoons olive oil in a large skillet over medium heat. Add the diced onion and green bell pepper and sauté for 5-7 minutes, or until the onions start to brown slightly and soften.
- Cook Chicken: In the same skillet, add the remaining 1-2 tablespoons olive oil and the marinated chicken with the sauce. Cook uncovered for 2-3 minutes over medium heat to sear the chicken, then cover the skillet and reduce the heat to medium-low. Continue cooking for 12-15 minutes or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
- Finish Curry: Stir in the remaining coconut milk (about ¼ to ½ cup) to adjust the curry to your desired consistency. Simmer gently for an additional 2-3 minutes to meld the flavors.
- Serve: Serve the chicken korma curry hot over cooked rice or cauliflower rice. Garnish with chopped cilantro and additional cashews if desired.
Notes
- Adjust the heat of the curry by using jalapeño or cayenne pepper according to your preference.
- For a richer curry, use full-fat coconut milk instead of lite.
- Marinating the chicken even longer (up to 1 hour) can enhance the flavor depth.
- You can substitute almonds and cashews with other nuts like pistachios for a different flavor profile.
- Serve with naan or flatbread as an alternative to rice for a traditional Indian meal.
