Chicken Coconut Korma
We love Indian food at our house and chicken coconut korma so I’m always trying to make new recipes based on our favorite restaurant ones. Surprisingly, Indian food is really not all that hard to make from your own kitchen. My other favorite Indian dishes are Indian Butter Chicken, Easy Chicken Tikka Masala, and of course, homemade restaurant quality naan!
Chicken Coconut Korma is the most hands on of the Indian main dish recipes on my website because you need to blend the marinade together, but other than that it’s pretty easy and straightforward.
PrintChicken Coconut Korma
Delicious coconut and cashew sauce with lots of flavor, yet still mild on the spiciness level. Serve with steamed rice and fresh made naan.
Ingredients
Chicken Marinade-
1/2 cup cashews
1/4 cup cilantro
2 cloves garlic
4 tablespoons tomato paste
1/4 cup full fat coconut milk (from 15 oz can of coconut milk, reserve rest for the sauce)
3/4 cup plain Greek yogurt
1 tablespoon fresh grated ginger
3 tablespoons Garam masala
1/2 teaspoon cinnamon
1 teaspoon paprika
1/2 teaspoon crushed red pepper
2 teaspoon turmeric
1/2 teaspoon cardamom
1/2 teaspoon cumin
2 teaspoons salt
2 pounds chicken breasts or boneless skinless thighs, cut into 1 1/2-2-inch pieces
Sauce-
1 tablespoon oil
1–2 jalapeños, seeds removed, finely diced (depending on how spicy you want it)
1 medium onion, finely diced
1/2 cup cashews, roughly chopped
The rest of the can of coconut milk
Salt and pepper to taste
Cooked rice for serving
Instructions
Add all the ingredients of the chicken marinade (except the raw chicken) into a food processor or a blender and blend till mixture is smooth. Pour mixture over the chicken in a bowl and mix till evenly distributed. Cover and put in fridge for at least 1-2 hours or overnight.
In a large non-stick skillet heat the oil over medium heat and saute the jalapenos and onion till soft. Add the chicken and all the marinade, and the cashews. Stir frequently till all the chicken is cooked through. Add the rest of the can of coconut milk and season with salt and pepper to taste. Heat for another few minutes and serve over rice.
