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Chicken Korma is one of our favorite Indian dishes. It is SO easy to make at home! You will love the bright, savory flavor with a hint of coconut.
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My cousin’s wife, Kristen, made this Chicken Coconut Korma for us when we were living in California and my husband and I were both crazy about it. They were really the first to introduce us to Indian food and now it is something we get ALL THE TIME because we fell head over heels in love. In fact, shortly after that, we had Indian neighbors move in to the apartment next door and I could always smell the yummy spices of the food she was making. I wanted to invite myself over for dinner every day. I miss the delicious smells from that time.
Our good friend, Meena, is also from India. She is an incredible cook. Meena introduced us to real Indian food, with fresh, authentic ingredients. She would go to India and bring back spices with her because they were so much better over there than anything we have in America. She gave me a little bag of her spice mix and I still have some. I only use it for special occasions, and sometimes I sneak into my cupboard and open the bag just to breathe in the incredible scent.
Ingredients in Chicken Korma
You don’t need to search high and low for ingredients to make a stunning Indian dish. Find anything you need on-line or your grocery store. Here’s what you need:
For the Chicken Spice Marinade:
- Chicken breasts – three boneless chicken breasts, pounded to thin, or about a quarter of an inch thick. You can also use chicken thighs or other bone-in chicken.
- Salt – half teaspoon of kosher salt. Regular table salt will work great for this recipe, as well.
- Ground cumin – one teaspoon of this spice will give the dish a warm, slightly smoky flavor that you’ll love.
- Ground coriander – half teaspoon will add a slightly citrus flavor and aroma.
- Turmeric – this spice enhances the flavor of other spices with a deep, slightly earthy fragrance.
- Cayenne – unlike other peppers, this one isn’t super spicy. It’s hot but a little fruity, which sounds strange but combined with the other spices makes this dish fragrant and delicious.
Ingredients for the Chicken Korma:
- Vegetable oil – one tablespoon of regular canola oil is perfect for this recipe.
- Minced garlic – three teaspoons, or three cloves garlic.
- Ginger – half a teaspoon
- Ground cumin – cumin is rich and earthy, with a slightly citrus flavor and smell. So good!
- Ground coriander
- Turmeric – yes, a little more turmeric for the chicken as well as the marinade.
- Cayenne – this spice gives the chicken beautiful red color as well as delicious flavor.
- Tomatoes – lightly blended, or one can diced tomatoes
- Plain Greek yogurt – just a few tablespoons of plain, is all you need. You can use sour cream too, if you don’t have any yogurt on hand.
- Water
- Salt
- Coconut milk – 14 ounces of canned coconut milk. Find it in the canned foods section of the grocery store.
- Garam masala – this Indian spice blend is found at any grocery store, Walmart or on Amazon.
What is Korma?
You’ve probably heard of chicken curry or tikka masala, but what about korma? It’s a creamy dish of meat and veggies braised with yogurt and spices. The thick sauce seeped in smoky and sweet spices, balanced out with coconut milk, tastes absolutely scrumptious over chicken, vegetables or beef. You can use it as a dip, marinade or extra sauce on the table.
The Difference Between Korma and Curry
Curry means ‘sauce or gravy’. It is a popular Indian dish that is heavily spiced and very flavorful. Korma is a type of curry originating in South India. The korma is known for its mild flavor and creamier texture, which comes from the use of yogurt in it. Kormas are known to contain ground and sometimes whole nuts, as well as pieces of fruit. They are spiced more for flavor rather than heat.
Frequently Asked Questions about Chicken Korma
Korma is not spiced and flavored for heat and ‘spiciness’ but more for flavor. The different elements in a korma could provide a level of ‘spice’ if used in high amounts, but the end goal of using the different spices, the garam masala, the coriander, the cayenne, are to bring heat and warmth, not spice. Korma is nice for people who love rich, intense flavor without the burning of spice.
Chicken coconut korma contains coconut milk, so there is a light sweetness. It is a nice balance to the other flavors, but not cloyingly sweet or fake tasting.
Kormas are typically creamy and sweet, gathering flavors from either coconut milk, yogurt, cream, or butter, sometimes using nuts, depending on the flavor you are going for. The spices used are warm and inviting, spices and roots like ginger, cinnamon, cumin, cardamom, black pepper, cloves, and coriander. They are mild in spice, more of a warm heat, with a light sweetness to balance out the warmth.
Read More: 35+ Quick and Easy To Follow Dinner Ideas Your Family Will Surely Love
More Indian Recipes
A few months back I posted a recipe for a tasty Indian dish called Chicken Tikka Masala, which is also to die for, after that I received a lot of requests for an easy chicken korma recipe. After much ado, here it is, and believe me when I say it was worth the wait. This dish is so yummy! Many thanks again to Kristen for both these recipes! Here are some more favorites:
How to Make Chicken Korma
Chicken Korma
Ingredients
CHICKEN SPICE MARINADE:
- 3 chicken breasts sliced thin
- 1/2 teaspoon salt
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon turmeric
- 1/2 teaspoon cayenne
- Mix this all together about an hour ahead of time.
CHICKEN COCONUT KORMA:
- 1 teaspoon vegetable oil
- 3 teaspoons minced garlic
- 1/2 teaspoon ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon turmeric
- 1/2 teaspoon cayenne
- 2 medium tomatoes lightly blended (or 1 can diced tomatoes)
- 4 tablespoons plain greek yogurt
- 3/4 cup water
- 1 tsp. salt
- 14 oz coconut milk
- 1 teaspoon garam masala an Indian spice
Instructions
- Put the chicken (that has been marinating in the spices) into a large skillet over medium heat until cooked through.
- In a large sauce pan, put the oil, garlic, and ginger over medium heat until it starts to simmer. Then add the remaining spices (except salt and masala) and simmer for another minute.
- Add the tomatoes and simmer for 3 to 4 minutes.
- Add the yogurt and blend in with a wire whisk.
- Then add the cooked chicken pieces, the ¾ cup water, and salt. Bring to a boil, then cover and simmer for 20 minutes.
- Stir in the coconut milk and garam masala then simmer uncovered, stirring occasionally, until the sauce becomes fairly thick. Serve with rice.
Notes
- Garnish with crushed cashews or almonds and cilantro with limes on the side
- Buttered naan goes deliciously with this chicken korma recipe
- Basmati rice with butter and peas is a delicious side to this dish
- Looking to increase fiber and cut down on carbohydrates? Try making cauliflower rice, use our recipe!
- Your leftovers will last in the fridge in an airtight container for 3 days.
This recipe is fabulous! Have you ever tried it in the slow cooker? I would like to be able to make it in my crockpot for a large family gathering.
Thanks for the recipe. I want to make this, but I don’t know how much 1 can of coconut milk and 1 can of diced tomatoes is. When you say ‘1 can’, how large is the can? Thanks.
Generally one can is 12 to 14 oz.
How long do I need to simmer it for at the end til it thickens as mine is on the job as we speak and doesn’t seem to be thickening?
You shouldn’t need to simmer it very long for it to thicken. It isn’t supposed to be super thick, like a gravy. It is more of a sauce.
I am so excited to make this but I have one question, what can I use in place of the yogurt, I cannot have dairy?
Thanks so much!!
Hmm that is a good question. I don’t know what would be a good substitute since we have never made it any other way. Let us know if you find a good solution and how it turns out!
I made this tonight and just skipped the yogurt because we can’t do dairy either. I just used premium coconut milk instead of light. It was amazing!!
Is dried ginger use in the recipe? Could you use finely grated fresh ginger if so how much please?
Generally you want to use about twice as much fresh as you would in the powder.
How many does it serve? I want to make this for 20 people…
I would say this serves 5 to 6, so I would times the recipe by 4.
Love the recipe! Easy and quick to make. Taste delicious, usually I cook big portion for dinner as its cover also lunch next day. It was so good that nothing left for tomorrow. I got some nann bread instead of rice. Also regarding water I added a bit less and not at once but over the cooking. At the end I added a pinch of sugar (tinny pinch) as spices gave me a little bit of bitter taste. Thank you for the recipe!
We’re so happy you liked the recipe! Thank you for the tips!
Just made this with my girlfriend, loved the taste but it came out a bit too watery, any tips or just add less water?
Probably the best thing to do would be to add less water and then if it is too thick, add a some water a little bit at a time
So yummy! Especially when you add some green chilies.
Homemade Indian food that tastes commercial, but in a good way.
where do you get your garam masala? Can’t find it in my local grocery store, I’m guessing I will find it in my local Indian food store?
I have found it at the grocery store here, but an Indian food store would be a great idea!
I found garam masala at Target. Hope that helps!
Thank you for all of the great recipes! Any chance you know how to make The non coconut version of this dish? I would kill for that recipe! I have been trying to prepare something close to at for years.
I would just substitute the coconut milk for heavy cream.
excellent, thanks a ton!
Is it fresh ginger or ground ginger?
You can use ground but fresh is best!
We love Bombay House! Do you have any recipes for their vegetarian stuff?
Not yet, I am going to have to go there and try a vegetarian dish. I do however have some amazing Indian Coconut Rice and Yogurt Dip that will be in our upcoming cookbook this fall!
I bet you Could remove the chicken and substitute garbanzo beans, carrots, potatoes, cauliflower or any other vegetables that you wanted to use. I think it would be delicious! 🙂 I’m going to try it tonight ♡
We love Bombay House (just went there over Christmas) I only eat their vegetarian fare. Do you have any recipes for their vegetarian stuff?
I love the recipe. I did want to try to make a vegetarian Korma along side the chicken korma and I bought firm tofu and patted the outside dry. Then I cut it up into 1 inch slice and put the spice mixture on both sides of the slices. I let it sit for apps 15 minutes and then fried it for 5 minutes on high heat on both sides. Then added it to the sauce. I am not a tofu lover but I really think my vegetarian friends will like it.
Great ideas! Thanks for sharing!
I can totally handle spicy hot stuff, but this was SOOOO spicy. Next time I'll make it with just a "dash" of cayenne anywhere the recipe calls for a specific measurement. I was sweating bullets and my nose was running after a few minutes. But that said, it's DELICIOUS!!!! I WILL make it again, just with less kick. I love Indian food and I think this is just as good as any restaurant, at a fraction of the cost. So good.
Oh so good! I just found your website and I love it! I had found it before with cafe rio stuff but didn't know where to find it again and then pinterest came along. This was delicious. Add cashews and golden raisins and I think it would be really close to the Bombay House's recipe as well! Thank you for a great recipe! I'm excited to try more!
I made this tonight and it was AMAZING!!!! Of course I had to add a sliced onion in with the ginger and garlic and it was so good! ALSO.. if you are using "light" coconut milk.. reduce the water to 1/4 c.. That's what we did and it was perfect.
Thanks Ems!!!
Looks good, I'm going to have to give this one a try, thanks
http://onespecialway.blogspot.com/
@Jolene- I am so glad you liked it, and I am impressed you already had all the spices!
So it's me again! I happened to have all the spices and made it tonight! Thank you, thank you, thank you!! It was delicious!!!
I have been anxiously waiting for this recipe! Cant wait to try! Thanks for sharing!