Chicken Coconut Korma

4.67 from 6 votes
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Chicken Coconut Korma is one of our favorite Indian dishes. It is SO easy to make at home! You will love the bright, savory flavor with a hint of coconut.

Chicken Coconut Korma with a piece of cilantro in a black bowl with a side of white rice.

Chicken Coconut Korma

My cousin’s wife, Kristen, made this Chicken Coconut Korma for us when we were living in California and my husband and I were both crazy about it. They were really the first to introduce us to Indian food and now it is something we get ALL THE TIME. Because we fell head over heels in love. In fact, shortly after that we had Indian neighbors move in to the apartment next door and I could always smell the yummy spices of the food she was making. I wanted to invite myself over for dinner every day. I miss the delicious smells from that time.

Our good friend, Meena, is also from India. She is an incredible cook. She introduced us to real Indian food, with fresh, authentic ingredients. So much better then any food I have had at an Indian restaurant. She would go to India and bring back spices with her because they were so much better over there than anything we have in America. She gave me a little bag of her spice mix and I still have some. I only use it for special occasions and sometimes I sneak into my cupboard and open the bag just to breathe in the incredible scent.

The Difference Between Korma and Curry

Korma is a type of curry. Its origins are in Southern India. Korma is known for its mild flavor and creamier texture, which comes from the use of yogurt in the sauce. The use of coriander is not unique to Korma over other curries, but is one of the spices always used to make Korma.

More Indian Recipes

A few months back I posted a recipe for a tasty Indian dish called Chicken Tikka Masala, which is also to die for, after that I received a lot of requests for the recipe for Chicken Coconut Korma. After much ado, here it is, and believe me when I say it was worth the wait. This dish is so yummy! Many thanks again to Kristen for both these recipes! Here are some more favorites:

How to Make Chicken Coconut Korma

Chicken Coconut Korma with a piece of cilantro in a black bowl with a side of white rice.

Chicken Coconut Kurma

4.67 from 6 votes
Chicken Coconut Korma is one of our favorite Indian dishes. It is SO easy to make at home! You will love the bright, savory flavor with a hint of coconut.
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Dinner, Main Course
Cuisine Indian
Servings 6

Ingredients

CHICKEN SPICE MARINADE:

  • 3 chicken breasts sliced thin
  • 1/2 tsp. salt
  • 1 tsp. ground cumin
  • 1/2 tsp. ground coriander
  • 1/4 tsp. turmeric
  • 1/2 tsp. cayenne
  • Mix this all together about an hour ahead of time.

CHICKEN COCONUT KURMA:

  • 1 tsp. vegetable oil
  • 3 tsp. minced garlic
  • 1/2 tsp. ginger
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1/4 tsp. turmeric
  • 1/2 tsp. cayenne
  • 2 medium tomatoes lightly blended (or 1 can diced tomatoes)
  • 4 Tbsp. plain greek yogurt
  • 3/4 cup water
  • 1 tsp. salt
  • 14 oz coconut milk
  • 1 tsp. garam masala an Indian spice

Instructions

  • Put the chicken (that has been marinating in the spices) into a large fry pan over medium heat until cooked through.
  • In a large sauce pan, put the oil, garlic, and ginger over medium heat until it starts to simmer. Then add the remaining spices (except salt and masala) and simmer for another minute. After that, add the tomatoes and simmer for 3 to 4 minutes. Add the yogurt and blend in with a wire whisk. Then add the cooked chicken pieces, the ¾ cup water, and salt. Bring to a boil, then cover and simmer for 20 minutes.
  • Stir in the coconut milk and garam masala then simmer uncovered, stirring occasionally, until the sauce becomes fairly thick. Serve with rice.

Nutrition Information

Calories: 225kcalCarbohydrates: 7gProtein: 26gFat: 9gSaturated Fat: 6gCholesterol: 73mgSodium: 675mgPotassium: 595mgFiber: 2gSugar: 2gVitamin A: 738IUVitamin C: 9mgCalcium: 49mgIron: 2mg

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About the author

Emily Walker

Emily lives in Meridian, Idaho, with her husband, Beau, a physician assistant, and her three incredible children: a son and two daughters. Travel is one of her favorite ways to experience new cultures and cuisines, and she has a love for all things Disney.

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Comments

  1. Is it okay to substitute sour cream for greek yogurt? Love this site btw. Everything I’ve tried from here is just oh so good!

  2. 4 stars
    This was yummy and I’ll be making it again! Thanks! Question: You’ve spelled it 2 different ways on the post and on the recipe itself…is it “Korma” or “Kurma”? Just curious. Thanks again! Yum!

  3. 5 stars
    I’ve made this so many times and always forget to leave a review. This is AMAZE-BALLS and a regular staple in my house with three very picky eaters. The only adjustment I make is cutting cayenne in half since I have a few kids who aren’t fans of the spicy…unfortunately. But despite that, it always turns out perfect! Thanks for a great recipe!

  4. 5 stars
    Delicious Indian Kurma! We have made it twice now – the first time from raw chicken breasts and the second time from canned chicken breast. Rotisserie chicken would work too. Excellent flavor, with a moderate spiciness (from an anglo-American point of view). Thanks for a GREAT recipe!

    1. I just made this for dinner and it tastes fabulous! However, I was wondering if the chicken is supposed to be cooked in the pan with a bit of oil. I cooked it in vegetable oil although it doesn’t say to do that. Is it meant to be cooked dry somehow?

      1. You can cook it in a bit of oil! After I marinate it, it usually has enough liquid to cook in, but adding oil is totally fine!

        1. 5 stars
          Thanks! I did notice it had some liquid after marinating. I’ll just cook it in the liquid next time, because there will be a next time soon!

  5. 4 stars
    Inspired by the fantastic East Indian Company 6$ Korma sauce, and the recipe on this page.

    1 onion (caramelized with sunflower oil)
    2 medium or 1 large clove of garlic freshly minced
    3/4 tsp store bought minced ginger or 1/2 freshly minced ginger
    Cook garlic and ginger after onion caramelization on low medium heat for 3 minutes.
    Blend with condensed tomato soup or tomato sauce
    Note: a 50 ml descrepency is acceptable between coconut milk and condensed tomato soup or sauce
    so if using 250 ml coconut milk, use 250-300 ml of condensed tomato soup or sauce
    1 tbsp ground cumin
    1.5 tsp ground coriander (coriander and coconut go well together)
    1/2 tsp tumeric
    1/4 slightly heaping tsp cayenne pepper (add when cooking chicken)
    3/4 tsp garam masala
    1/2 tsp white wine (added to onions for zing) optional
    A Few drops of worchestershire sauce + salt (flavour enhancers)

    Precook the chicken with lid on, on high with sunflower oil for 3 minutes each side, keep lid on
    reduce to medium low and cook for another 4 minutes.
    Add blended contents. Cook on medium-high for 8 minutes with lid on.
    Reduce heat to low, Add spices, stir continuously for 2 minutes, wait 2 more minutes and serve.
    Basmatti rice or oven heated Naan is a must.

  6. Have too agree with spicy lady I followed the recipe to the letter and it was all looking good until I completely ruined it with that tsp of salt at the end I would definitely leave it out next time

  7. We loved this! For fun, I took all the suggestions of previous reviewers (decreased water to 1/4 cup, added onion, added a pinch of sugar, decreased cayenne, topped with cashews), and oh, yum! Also, I added a bit of cornstarch at the end because we like a thicker sauce. Thanks so much for a recipe I will be making again.

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