25-Minute Chicken Korma Recipe
Let’s first establish that I am neither Indian nor Thai, and my expertise for making curries only comes through practice, trial and error, dining out and sampling dishes, and then coming home and trying to recreate them with the help of Google and lots of taste testing and experimenting. Point being, if you’re looking for totally ‘authentic’ curries, I am not your gal. However, since the day I posted it, my Thai Chicken Coconut Curry is one of my top 5 all-time most popular recipes, has been viewed millions of times, and has hundreds of glowing reviews. So have some faith that even though this may not be the ‘traditional way’ to make chicken korma, it’s still tastes awesomely delicious. It’s also easy, ready in 25 minutes, made in one skillet, and if you want to look like a rock star Indian chef but have no idea what you’re doing with Indian cuisine (most of us), make this curry and impress everyone who tries it. I gave half the curry to my neighbor and she told me it was better than from a restaurant. The chicken is perfectly tender and juicy, the sautéed onion and cashews add texture and crunch, and the coconut milk broth with a variety of spices is the ultimate in comfort food. I could slurp this golden broth all day long. I used full-fat coconut milk for the richness it adds and highly recommend it. Serve the dish with jasmine or basmati rice, or with naan. You will be full and satisfied for hours and basking in your Indian food glory.
What is Chicken Korma?
It’s what I would refer to as yellow chicken coconut curry with cashews. That’s much more descriptive than ‘chicken korma’ but we’ll go with both names. Chicken korma traditionally involves grinding cashews in a blender with a variety of spices and you then use that paste to marinate the chicken. However, I omitted this aspect of the recipe because why dirty a blender canister if you don’t absolutely have to? And secondly, why plan ahead for marinating if you don’t have to? In my recipe, neither are necessary so we’re skipping those steps. If you’re looking for absolutely perfectly ‘traditional’ chicken korma, look elsewhere. In my recipe, onions and chicken are sautéed in coconut oil before adding an array of spices, garlic, coconut milk, cashews, and letting them simmer together for about 10 minutes. Finish the dish with an optional pinch of sugar, cilantro, and I even threw some lime juice in, which is not traditional at all and is more of a Thai trick than an Indian one, but almost all dishes benefit from a touch of acid to balance the flavors.
What’s in Chicken Korma?
This naturally gluten-free curry comes together really quickly and you’ll be eating in 20 minutes. It’s comfort food indeed and although there is fat from the coconut oil and milk, and cashews, I consider these healthy fats that are good for us every now and then. For this yellow chicken curry recipe, you’ll need:
Onion Chicken Garlic Turmeric Garam masala Ginger Cumin Coriander Coconut Milk Cashews Optional sugar Optional lime juice Cilantro
How to Make Chicken Korma
Add the coconut oil and onion to a skillet and cook just until the onion begins to soften. Add the diced chicken and cook until done. Add the garlic and spices, followed by the coconut milk and cashews. Simmer until the sauce has reduced and thickened. Taste and add in a little sugar, lime juice, and cilantro, if desired.
How Long Does Yellow Chicken Curry Last?
This Indian yellow curry will keep airtight in the fridge for up to 5 days.
Can I Make This Curry Vegetarian?
Very easily! To make this a vegetarian korma curry, you could use chickpeas or tofu in place of the chicken. If using tofu, I would use firm or extra firm tofu and add it towards the end of the recipe.
Tips for Making Yellow Coconut Curry
Although there are a few spices in this Indian yellow curry recipe that you may not have in your pantry, they all do serve a purpose and I recommend all of them, with ground turmeric being absolutely non-negotiable. It’s what gives this dish its signature golden color. All spices were added to my taste preferences and I find the dish to be very well-spiced, but not overpowering. If you prefer more subdued flavors, you may wish to start with less spices to being with and add more later, if needed. Do NOT get the broth/sauce from the curry on anything you care deeply about because turmeric stains like crazy and you will have a hard time getting it out. However, as a huge benefit and a feather in turmeric’s cap, it’s a powerful antioxidant and is really good for you.
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