If you have ever wanted to dive into a creamy, fragrant, and rich Indian dish that feels like a warm hug on a plate, this Indian Chicken Korma Curry Recipe is an absolute must-try. Combining tender chicken thighs with a luxurious blend of coconut milk, nuts, and aromatic spices, this curry is a beautiful balance of flavors and textures that will have you savoring every bite. Whether you’re cooking for family or impressing friends, this recipe promises an authentic taste experience that’s both comforting and exciting.
Ingredients You’ll Need
This Indian Chicken Korma Curry Recipe calls for simple yet essential ingredients that come together to create its unforgettable flavor and silky texture. Each component plays a vital role in giving the dish its signature creaminess, complex aroma, and subtle heat.
- Boneless skinless chicken thighs: Perfect for staying juicy and tender in the curry.
- Olive oil: Used in two stages to sauté and cook, ensuring a lovely caramelization.
- Sweet onion: Adds gentle sweetness and depth to the curry base.
- Green bell pepper: Provides a fresh crunch and vibrant color contrast.
- Coconut milk (lite, divided): Creates the curry’s rich, creamy sauce while keeping it light.
- Garam masala: The quintessential spice blend that defines the dish’s warm flavor.
- Cardamom, turmeric, coriander, nutmeg: Each adds unique layers of spice and earthiness essential to korma’s complexity.
- Salt and sugar (or coconut sugar): Balances and enhances all the flavors beautifully.
- Cashews, almonds, coconut flakes: Ground into the sauce, these give korma its legendary nutty richness.
- Lemon juice: Adds brightness and a little zing to awaken the palate.
- Jalapeño or cayenne pepper: Provides a subtle kick that complements the creamy sauce.
- Ginger paste and garlic cloves: Essential aromatics that bring warmth and depth to the curry.
- Optional rice, cilantro, and additional cashews: These enhance the presentation and final taste when serving.
How to Make Indian Chicken Korma Curry Recipe
Step 1: Combine the Spices
Start by whisking together garam masala, cardamom, turmeric, coriander, nutmeg, salt, and sugar in a small bowl. This vibrant spice blend is the foundation of your korma’s signature fragrant profile, and mixing them well ensures an even distribution of flavors throughout the dish.
Step 2: Create the Nutty Coconut Sauce
Next, add your freshly combined spices, along with cashews, almonds, coconut flakes, lemon juice, diced jalapeño, garlic, and ginger into a food processor or high-speed blender. Pulse briefly and then blend for 10-20 seconds until a thick paste begins to form. While blending, slowly pour in ¾ cup of coconut milk to help meld these rich ingredients together into a velvety, aromatic sauce that brings depth and complexity to the curry.
Step 3: Marinate the Chicken
Transfer the korma sauce into a large bowl and toss in the chicken pieces, making sure every tender chunk is coated in that luxurious paste. Let this marinate for 15 to 20 minutes, giving the spices and nuts time to infuse the chicken with amazing flavor that will melt beautifully during cooking.
Step 4: Sauté Onions and Bell Pepper
Heat 1 to 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onions and green bell pepper, sautéing them until they soften and the onions start to brown just slightly. This step brings out natural sweetness and forms a flavorful base for your curry sauce that makes the entire dish even more irresistible.
Step 5: Cook the Chicken
Add the remaining olive oil along with the marinated chicken and its sauce to the skillet. Let the chicken cook for 2 to 3 minutes uncovered, then cover and reduce the heat to medium-low. Continue cooking the chicken gently for 12 to 15 minutes until it reaches an internal temperature of 165 degrees Fahrenheit, ensuring it is fully cooked yet juicy and tender inside.
Step 6: Finish with Coconut Milk
To bring the dish to that perfect creamy consistency, stir in the remaining coconut milk. This will soften and mellow the spices while creating a velvety richness that defines this classic Indian Chicken Korma Curry Recipe. Serve this delightful curry hot over steamed rice or cauliflower rice and top with some chopped cashews and fresh cilantro if you like for extra texture and freshness.
How to Serve Indian Chicken Korma Curry Recipe
Garnishes
A sprinkle of toasted cashews adds a lovely crunch that contrasts beautifully with the creamy sauce, while freshly chopped cilantro introduces a bright, herbaceous note that perfectly lifts the dish. These simple garnishes not only enhance the look and texture but also deepen the flavors with every bite.
Side Dishes
The classic accompaniment to this Indian Chicken Korma Curry Recipe is fragrant basmati rice, which soaks up the luscious sauce and balances the rich spices. For a low-carb alternative, cauliflower rice is a fantastic option that keeps things light without sacrificing any flavor. You can also serve it alongside warm naan bread to scoop up every last bit of korma sauce.
Creative Ways to Present
For a stunning presentation, serve your curry in a rustic earthenware bowl surrounded by slices of cucumber and carrot sticks for freshness and crunch. You could also layer the curry gently over a bed of saffron rice in clear glass bowls to show off the colors. Another fun idea is to use mini cast iron skillets for individual servings, making the meal feel extra special and cozy.
Make Ahead and Storage
Storing Leftovers
After enjoying your Indian Chicken Korma Curry Recipe, any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making the curry taste even better the next day. Just be sure to cool the dish completely before refrigerating to maintain freshness.
Freezing
If you want to save some for later, this curry freezes beautifully. Place portions in freezer-safe containers or heavy-duty zip-top bags, removing as much air as possible. It will keep its flavor and texture for up to 2 months. Just thaw overnight in the fridge before reheating for best results.
Reheating
Reheat leftovers gently on the stove over low-medium heat, stirring occasionally to prevent burning and to revive the creamy texture. You can add a splash of water or coconut milk if the sauce thickens too much. Alternatively, microwave in short bursts, stirring between, to warm evenly without drying out the chicken.
FAQs
Can I use chicken breast instead of thighs?
Yes, you can substitute chicken breast, but thighs tend to stay juicier and more tender in this curry. If using breast, be careful not to overcook to keep it moist.
Is this recipe very spicy?
The heat level is mild to moderate thanks to the jalapeño and warming spices but not overwhelming. You can adjust the amount of jalapeño or cayenne pepper to suit your preference.
Can I make this curry dairy-free?
Absolutely. This Indian Chicken Korma Curry Recipe is already dairy-free due to the use of coconut milk, making it perfect for those avoiding dairy but craving authentic Indian flavors.
What nuts can I substitute if I have allergies?
Cashews and almonds are traditional for korma, but you can try sunflower seeds or pumpkin seeds for a nut-free version, though the texture and flavor will vary slightly.
Can I prepare the sauce ahead of time?
Yes, the korma sauce paste can be made ahead and stored in the fridge for 1-2 days or frozen for longer. Just blend in fresh coconut milk when cooking for the best creaminess.
Final Thoughts
This Indian Chicken Korma Curry Recipe is truly a standout dish that brings comfort and elegance to your dining table. Rich, creamy, and bursting with spice and nutty depth, it’s a wonderful way to explore Indian flavors in your own kitchen. I encourage you to give this recipe a try—it’s sure to become one of your favorite go-to curries that you’ll want to make again and again.
Print
Indian Chicken Korma Curry Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Description
This Indian Chicken Korma Curry is a rich and creamy dish featuring boneless skinless chicken thighs marinated in a fragrant blend of spices, nuts, and coconut milk. The sauce is made by blending cashews, almonds, coconut flakes, and aromatic spices into a smooth paste, then simmered with sautéed onions and bell peppers to create a luscious korma curry. Served over rice or cauliflower rice and garnished with fresh cilantro and cashews, this comforting curry balances sweetness, heat, and depth of flavor in every bite.
Ingredients
Chicken and Marinade
- 1 ½ pounds boneless skinless chicken thighs, cut into 1-inch pieces
- 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)
- â…“ cup cashews, raw
- â…“ cup almonds, raw
- â…“ cup unsweetened coconut flakes or shredded coconut
- 1 tablespoon lemon juice
- 1 jalapeño pepper (or cayenne pepper), finely diced
- 1 ½ teaspoons ginger paste
- 3 cloves garlic, crushed
- ¾ to 1 ¼ cup lite coconut milk (divided)
For Cooking
- 3 tablespoons olive oil (divided)
- 1 sweet onion, finely diced
- 1 green bell pepper, finely diced
To Serve (Optional)
- Cooked rice or cauliflower rice
- Fresh cilantro, chopped
- Additional cashews
Instructions
- Prepare Spice Mix: In a small bowl, whisk together the garam masala, cardamom, turmeric, coriander, nutmeg, salt, and sugar until well combined.
- Make Korma Paste: In the bowl of a food processor or high-speed blender, add the spice mix, cashews, almonds, coconut flakes, lemon juice, diced jalapeño, garlic, and ginger paste. Pulse about 10 times to break down the ingredients, then blend continuously for 10-20 seconds until the mixture starts forming a thick paste. While blending, slowly add in ¾ cup of the coconut milk and process until smooth and well combined.
- Marinate Chicken: Transfer the korma sauce paste to a large bowl and add the chicken pieces. Mix thoroughly to coat the chicken evenly. Allow the chicken to marinate for 15-20 minutes to absorb the flavors.
- Sauté Vegetables: Heat 1 to 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely diced onion and green bell pepper. Sauté for 5-7 minutes or until the onions start to brown slightly and the peppers soften.
- Cook Chicken: Add the remaining 1 to 2 tablespoons of olive oil to the skillet. Add the marinated chicken along with all the marinade. Cook the chicken for 2-3 minutes uncovered over medium heat, then cover the skillet and reduce heat to medium-low. Continue cooking for 12-15 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Finish Curry: Stir in the remaining coconut milk to the skillet, adjusting the amount to achieve your desired curry consistency. Heat through briefly, then remove from heat.
- Serve: Serve the chicken korma curry over cooked rice or cauliflower rice. Garnish with additional chopped cashews and fresh cilantro if desired, for added texture and flavor.
Notes
- Use boneless, skinless chicken thighs for tenderness and juiciness.
- The jalapeño can be adjusted or substituted with cayenne according to heat preference.
- Raw nuts and unsweetened coconut flakes are essential for authentic flavor and texture in the sauce.
- Marinating the chicken enhances the depth of flavor but can be extended up to 1 hour if preferred.
- To make this dish gluten-free, ensure all spice blends and ingredients are certified gluten-free.
- Leftover curry can be refrigerated for up to 3 days and reheated gently on the stovetop.
- For a richer curry, use full-fat coconut milk instead of lite coconut milk.
