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 Chicken Coconut Korma smells heavenly and tastes divine! Coconut milk makes this dairy free chicken coconut korma deliciously creamy.
I have mentioned before that my children are much more adventurous eaters than I ever was at their age. Â In fact they are more adventurous than I am at my age now! Â In fact it was my children who introduced me to my first Indian food.
Last time we went out for Indian food my son ordered Chicken Coconut Korma. I knew that it was something I was going to try to make at home. One of the things I love about this dish is that it is dairy free, but it doesn’t taste dairy free.  It is a nice creamy dish thanks to the use of coconut cream and coconut milk.  The chicken is marinaded in a mixture of coconut cream and spices.
The sauce is a combination of coconut milk, tomatoes and more yummy spices such as coriander, tumeric, cinnamon, cumin, garlic and fresh ginger.  I also used red pepper flakes which gives it a bit of heat. This dish smells heavenly and tastes even better!
I like to serve it over cilantro rice with a sprinkling of cilantro and cashews. Â Of course a side of naan bread is nice too.
We’ve had it three times in the last couple of weeks we love it so much!
This dish is somewhat similar to Chicken Tiki Masala. Â Hope you enjoy it as much as we did!
Try these other yummy Indian dishes:
Chicken Coconut Korma Recipe
Chicken Coconut Korma
Ingredients
- 2-3 chicken breasts skinless, bonesless, cut into 1 inch pieces
Chicken Marinade
- 1 C coconut cream
- 1/2 tsp salt
- 1/2 tsp coriander
- 1/2 tsp turmeric
- 1 tsp cinnamon
- 1 tsp cumin
Sauce
- 2 Tbsp butter
- 1 small onion diced
- 4 tsp garlic minced
- 1/2 tsp fresh ginger or use 1/4 tsp dried ginger
- 1/2 tsp turmeric
- 1/4 - 1/2 tsp red pepper flakes more or less depending on heat desired
- 1 tsp cinnamon
- 1 tsp salt
- 1 tsp ground coriander
- 1 15 oz. can diced tomatoes
- 1 15 oz. can coconut milk
- 1/2 C cashews
- cilantro for garnish
Instructions
Chicken Marinade
- Mix together coconut cream and marinade spices.
- Add chicken.
- Marinade 1-3 hours
- Cook chicken along with marinade in frying pan until cooked through
- Melt butter in another pan.
- Add onion, garlic and ginger. Cook until onions are soft.
- Add in spices, stir to combine. Cook for 1-2 minutes
- Add in tomatoes, coconut milk.
- Bring to a boil and then simmer for 10 minutes.
- Add chicken
- Serve over rice and garnish with cilantro and cashews
Nutrition Facts:
Ginger says
I just made your chicken coconut korma recipe tonight. It is so delicious! ???? It was a cooler day with clouds and touches of sprinkling, so it felt like the best weather to have this meal! My younger boys are 13 and 15 and they both took second helpings! That is huge! That means it is going in the book for a repeat appearance!!!! Thank you for all the deliciousness!!! When my 13 year old came over to the stove, he took the spoon and started stirring it, and smelling it, then said it has cinnamon, yes, red pepper flakes, yes, onions, yes….he is my foody boy ????.