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Chicken Korma smells heavenly and tastes divine! Coconut milk makes this dairy free chicken coconut korma deliciously creamy.
Why You’ll Love This Recipe!
Last time we went out for Indian food my son ordered Chicken Korma. After tasting it, I knew that it was something I was going to try to make at home. One of the things I love about this chicken korma recipe is that it is dairy-free and gluten-free. It is a nice creamy dish thanks to the use of coconut cream and coconut milk. The chicken is marinated in a mixture of coconut cream and spices and the flavor is so good.
What is Chicken Korma?
It is an Indian yellow chicken coconut curry. Although not an “authentic” recipe, this one a delicious one. Traditionally, the recipe grinds up cashews with a variety of spices to make a paste to marinade the chicken. In this recipe, we are using the cashews as a garnish on top of the korma and marinading the chicken in all the delicious spices.
Ingredients Needed
- Chicken. You can use chicken breasts or chicken thighs. be sure they are skinless, boneless chicken.
- Coconut cream and Coconut Milk
- Salt
- Spices: Coriander, turmeric, cinnamon, cumin, ginger, red chili flakes (optional for additional heat)
- Butter. I use salted butter.
- Onion. White or yellow onion
- Garlic
- Diced tomatoes
- Cashews. You could also use peanuts or almonds.
- Cilantro. for garnish
How to Make Chicken Korma
- Mix together coconut cream and marinade spices.
- Add chicken, cut into 1-2 inch pieces.
- Marinate in the refrigerator for 1-3 hours
- In a large frying pan, saute marinated chicken over medium heat until cooked through.
- In another pan, melt butter.
- Add onion, garlic and ginger. Cook until onions are soft.
- Sprinkle 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 into sauce and stir to coat. Serve.
Serve This With:
- Jasmine Rice
- Basmati Rice
- Cauliflower RIce
- Instant Pot Brown Rice
- Garnish with cilantro and cashews
- Naan Bread
Is Chicken Korma and Butter Chicken the same thing?
Although they use similar spices, chicken korma is a cream based sauce. It has a small amount of tomato added into the cream sauce to add a bit of acidity. Butter chicken has a tomato based sauce to which cream is added. It is sweeter and milder in flavor.
Frequently Asked Questions
Could I use chicken thighs instead of chicken breast?
Absolutely, I actually prefer using chicken thighs in this dish.
Can I use fresh tomatoes instead of canned?
You can replaced the canned tomatoes with chopped fresh tomatoes. Use about 2 cups.
How long will this last?
Stored in an airtight container in the refrigerator it will last for 4-5 days.
If you love Chicken Korma, try these other yummy Indian dishes:
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Chicken Korma
Ingredients
- 3 chicken breasts skinless, bonesless, cut into 1 inch pieces
Chicken Marinade
- 1 cup 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
- 1/2 tsp red pepper flakes more or less depending on heat desired
- 1 tsp cinnamon
- 1 tsp salt
- 1 tsp ground coriander
- 15 oz. can diced tomatoes
- 15 oz. can coconut milk
- 1/2 cup 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
Tips & Notes:
Nutrition Facts:
Linda says
You say this dish is dairy-free, but your recipe includes butter.
Leigh Anne says
Correct, many people who are dairy free (including my daughter) can have butter. If you can’t have butter, just use a butter substitute
Kay says
You mention fresh ginger in the ingredients list and then ground ginger in the directions. Which kind of ginger should be used? Thank you
Leigh Anne says
Sorry about the confusion. I used fresh ginger
Michelle says
When it says, “cook chicken in frying pan,” does that mean simmer it in the marinade? Or drain it off first, cook it, and then add the sauce ingredients?
Leigh Anne says
Sorry for the confusion. Yes, you put the chicken and the marinade into the pan and cook. I will adjust the recipe to make it more clear. Enjoy!
Marnie says
Our kids introduced us to Indian food as well. Yummy! This sounds delicious- can hardly wait to try it!
Jeanne says
I needed coconut cream for another recipe I tried and I had problems identifying it at the store. Is it also called cream of coconut? Does it come in a can or a box-like package. Do you have a local store (Beaverton/Portland) where you are able to find it?
Leigh Anne says
I usually buy mine at Trader Joes and it comes in a brown and white can and called Coconut Cream. Sometimes you can find it in the liquor/drink aisle of some stores because they use it for pina coladas. I have also seen it called Cream of Coconut. It is thick.