Original Post: https://www.evolvingtable.com/chicken-korma-curry/
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 tasty dinner.
Servings: 6 servings
Ingredients
- 1 ½ pounds boneless skinless chicken thighs boneless, skinless, cut into 1-inch pieces
- 3 tablespoons 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 teaspoons garam masala
- ½ teaspoon cardamon
- ½ teaspoon turmeric
- ½ teaspoon coriander
- ⅛ teaspoon ground nutmeg
- 1 ½ teaspoon salt
- 2 teaspoon sugar or coconut sugar
- ⅓ cup cashews raw
- ⅓ cup almonds raw
- ⅓ cup coconut flakes or shredded, unsweetened
- 1 tablespoons lemon juice
- 1 jalapeño pepper or cayenne pepper, finely diced
- 1 ½ teaspoons 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.2 teaspoons garam masala, ½ teaspoon cardamon, ½ teaspoon turmeric, ½ teaspoon coriander, ⅛ teaspoon ground nutmeg, 1 ½ teaspoon salt, 2 teaspoon 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.⅓ cup cashews, ⅓ cup almonds, ⅓ cup coconut, 1 tablespoons lemon juice, 1 jalapeño pepper, 3 cloves garlic, 1 ½ teaspoons ginger paste
- Place korma sauce in a large bowl with chicken. Let marinate for 15-20 minutes.1 ½ pounds boneless skinless chicken thighs
- 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.1 sweet onion, 1 green bell pepper
- 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.Rice, Cilantro, Cashews
Video
Notes
- Cream: Can also use heavy cream or half and half for a more authentic version.
- Nutrition: Nutrition facts are calculated without rice or cauliflower rice.
- Meat: Feel free to use chicken breasts or bone-in chicken thighs with the bones removed.
- 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.
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
