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
Scale
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.
