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Healthy and flavorful chicken korma curry is served in a bowl with rice.
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4.67 from 12 votes

Indian Chicken Korma Curry

Loaded with flavor, Chicken Korma Curry is a traditional Indian dish that is so creamy. Simply marinate boneless chicken thighs in a blend of spices, cashews, and almonds, then cook with veggies for a healthy dinner. 
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Dinner, Main Course
Cuisine: Indian
Servings: 6 servings

Ingredients

  • 1 ½ lbs. chicken thighs boneless, skinless, cut into 1-inch pieces
  • 3 Tbsp. olive oil divided
  • 1 sweet onion finely diced
  • 1 green bell pepper finely diced
  • 1-1 ¼ cup coconut milk lite, divided*

Korma Curry Sauce:

  • 2 tsp. garam masala
  • ½ tsp. cardamon
  • ½ tsp. turmeric
  • ½ tsp. coriander
  • tsp. ground nutmeg
  • 1 ½ tsp. salt
  • 2 tsp. sugar or coconut sugar
  • cup cashews raw
  • cup almonds raw
  • cup coconut flakes or shredded, unsweetened
  • 1 Tbsp. lemon juice
  • 1 jalapeño pepper or cayenne pepper, finely diced
  • 1 ½ tsp. ginger paste
  • 3 cloves garlic crushed

To Serve:

  • Rice cooked, optional
  • Cilantro optional
  • Cashews optional

Instructions

  • In a small bowl use a whisk to combine garam masala, cardamon, turmeric, coriander, nutmeg, salt, and sugar.
  • Add spices, cashews, almonds, coconut, lemon juice, diced jalapeño pepper, garlic, and ginger to the bowl of a food processor or high speed blender. Pulse 10 times and then process for 10-20 seconds, or until ingredients start to form a paste. While still processing, slowly add in ¾ cup coconut milk and process until well combined.
  • Place korma sauce in a large bowl with chicken. Let marinate for 15-20 minutes.
  • Add 1-2 tablespoons olive oil, onion, and bell pepper to a large skillet over medium heat. Sauté for 5-7 minutes or until onions begin to brown slightly.
  • Add 1-2 tablespoons olive oil and chicken with marinade. Cook chicken for 2-3 minutes over medium heat. Cover skillet and continue cooking chicken for 12-15 minutes over medium-low heat, or until chicken reaches an internal temperature of 165 degrees.
  • Stir in remaining coconut milk until the curry is to your desired consistency. Serve chicken korma curry over rice or cauliflower rice with additional chopped cashews and cilantro.

Video

Notes

  • Can also use heavy cream or half and half for a more authentic version.
  • Nutrition facts are calculated without rice or cauliflower rice.
  • Feel free to use chicken breasts or bone-in chicken thighs with the bones removed.

Nutrition

Calories: 368kcal | Carbohydrates: 12g | Protein: 25g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 107mg | Sodium: 618mg | Potassium: 493mg | Fiber: 3g | Sugar: 4g | Vitamin A: 150IU | Vitamin C: 24mg | Calcium: 48mg | Iron: 2.3mg