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
Scale
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
- ⅛ teaspoon ground nutmeg
- 1 ½ teaspoons salt
- 2 teaspoons sugar (or coconut sugar)
- ⅓ cup cashews, raw
- ⅓ cup almonds, raw
- ⅓ 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.
