Go Back
+ servings
A hand holding a black bowl full of a chicken korma recipe next to a teaspoon of garam masala.
4.56 from 9 votes
Print

Chicken Korma Curry

Chicken Korma Curry is a traditional Indian dish that is made with boneless chicken thighs, a blend of spices, cashews, almonds, and coconut milk. 

Course Dinner, Main Course
Cuisine Indian
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 6 servings
Calories 368 kcal

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

  1. In a small bowl combine garam masala, cardamon, turmeric, coriander, nutmeg, salt, and sugar. Whisk to combine.
  2. Add seasoning mix, 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.
  3. Place korma sauce in a large bowl with chicken. Let marinade for 15-20 minutes.
  4. 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.
  5. 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.
  6. 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. Enjoy!

Recipe Notes

  • 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 Facts
Chicken Korma Curry
Amount Per Serving
Calories 368 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 7g44%
Cholesterol 107mg36%
Sodium 618mg27%
Potassium 493mg14%
Carbohydrates 12g4%
Fiber 3g13%
Sugar 4g4%
Protein 25g50%
Vitamin A 150IU3%
Vitamin C 24mg29%
Calcium 48mg5%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.