Chicken Korma Curry

I have a little bit of a guilty pleasure when it comes to ordering takeout. 

There is one of the BEST Indian food restaurants just a few miles from me—the Clay Put here in Austin. It is OUT. OF. THIS. WORLD. DELICIOUS. It has been the inspiration behind the Slow Cooker Chicken Tikka Masala and now this chicken korma recipe.

After many, many taste tests from Clay Pit, and numerous rounds of recipe testing, I bring to you the BEST chicken korma recipe you have ever tasted! (Bold statement, I know! But trust me, it’s THAT good.)

There is just something about lathering chicken in that flavorful, nutty paste, marinating and cooking it, then pouring it over a bowl full of rice to enjoy.

Don’t be intimidated… this recipe is easier than you might think!

Ingredients

For the exact measurements and detailed instructions, you can jump to the recipe.

• Chicken. Boneless skinless thighs work best in this chicken korma recipe. The dark meat found in chicken thighs contains slightly more fat, which gives them their natural juiciness and tenderness. However, if you are unable to find boneless chicken thighs, opt for boneless skinless breasts or bone-in thighs. 
• Spices. Garam masala is the main ingredient in the spice blend and HUGELY important. Do not try to swap this out for anything. Cardamon might be harder to find, so you can leave it out or add another ¼ teaspoon coriander. Other spices needed are turmeric, coriander, and nutmeg (which can be swapped for cinnamon if needed.)
• Raw nuts. Both almonds and cashews are used in this recipe. However, feel free to leave one out and sub with extra of the other if there is an allergy.
• Coconut. Make sure to get unsweetened, and not the sweetened variety. Flakes or shredded coconut both work great!
• Sugar. Totally optional and can be left out if on a Whole30 or Paleo diet. You can also substitute coconut sugar on a Paleo diet.
• Peppers. In addition to a bell pepper, either jalapeño or cayenne can be used. Or, you can leave this out if you prefer your curry at a 0/5 on a spice scale.
• Coconut milk. You can also use heavy cream or half-and-half for a more authentic version.

How to Make Chicken Korma

Jump to the recipe for the full instructions, ingredient amounts, and a printable recipe.

• Prepare the veggies. Take a few minutes before you begin to prep the ingredients. Use a sharp knife and a cutting board to dice the peppers, mince the garlic, and chop the onion. While it might seem like an unnecessary step in making the sauce, cutting up these ingredients before adding them to the blender helps break them down. It also ensures there are no larger chunks throughout.
• Combine the spices. In a small bowl, use a whisk to thoroughly blend all of the spices.

• Make the Korma sauce. Add the spices, raw cashews, raw almonds, unsweetened coconut, sugar, jalapeño pepper, garlic, and lemon juice to a large blender or food processor. Pulse about 10 times, then continue to process for 10-20 seconds. The sauce will form a paste. Slowly pour in ¾ cup of the coconut milk until the korma paste becomes a thick sauce. You can either immediately marinate the chicken thighs or store the korma sauce in the refrigerator for up to 3 days.
• Marinate the chicken. Cut the boneless, skinless chicken thighs into 1-inch, bite-sized pieces. Be sure to use a very sharp knife. Place the chicken pieces in a large bowl and pour the homemade korma sauce over them. Allow this mixture to sit for 15-20 minutes.

• Cook the onion and bell pepper. Over medium heat, cook the onion and bell pepper in 1-2 tablespoons of olive oil for 5 to 7 minutes. Sauté until the onions start to brown, which gives them an extra punch of flavor.
• Add the chicken. Pour another 1-2 tablespoons of olive oil into the pan, and then add the marinated chicken. Cook for 2 to 3 minutes more, still over medium heat. Reduce the heat to medium-low. Cover the skillet with a tight-fitting lid. Allow the chicken and veggies to cook for another 12 to 15 minutes. The dish is done when the chicken reaches an internal temperature of 165℉. Stir in remaining coconut milk until the curry is to your desired consistency.

Meal Prep and Storage

• Prep-Ahead: You can easily make the korma curry marinade and sauce a couple of days ahead of time. Simply store it in an airtight container in the fridge.
• Storage: Keep leftover chicken korma in an airtight container in the refrigerator for up to 3 to 4 days.
• Freezing: You can freeze cooked korma curry chicken in a freezer-safe container for up to 3 to 4 months. Alternately, you can make the sauce and freeze it separately for up to 9 to 12 months.
• Reheating: Indian curries not only reheat well, but actually taste BETTER as leftovers. The best way to reheat this chicken korma recipe is to add it back into a large skillet, cover, and simmer over medium-low heat until heated through, stirring occasionally. This usually takes between 5-10 minutes.

FAQs

What to Serve with Chicken Korma?

Chicken korma curry is quite versatile and can be enjoyed in many ways.

Keep it simple with Instant Pot Basmati Rice or Cauliflower Rice. Serve it with Coconut Cilantro Lime Brown Rice for a unique twist.

More Indian-inspired Dishes

Indian food is so flavorful, and it doesn’t have to be hard to make.

Try this Vegan Chickpea Curry or this Chana Masala for a vegetarian option.

Or, stick with Instant Pot Yellow Chicken Curry or Slow Cooker Chicken Tikka Masala.

For a quick side, opt for this 15-Minute Curry Cauliflower Rice.