Korma (creamy Coconut Chicken Curry)
Korma is a classic creamy coconut chicken curry that hails from the Navyath Muslim Cuisine. This rich and flavorful dish is perfect for a cozy dinner at home.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 1 cup coconut milk
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1/2 cup cashews, ground into a paste
- 2 tbsp ghee or vegetable oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp cayenne pepper
- Salt to taste
- Fresh cilantro for garnish
Instructions
- In a large bowl, mix the yogurt, coconut milk, and ground cashews to make a smooth paste. Set aside.
- Heat the ghee or oil in a large, deep skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic, grated ginger, ground cumin, ground coriander, turmeric, and cayenne pepper to the skillet. Cook for 2 minutes, stirring constantly.
- Add the chicken pieces to the skillet and cook until browned on all sides, about 5 minutes.
- Pour the yogurt and coconut milk mixture over the chicken. Stir well to combine.
- Reduce the heat to low, cover the skillet, and let the curry simmer for 30 minutes, stirring occasionally.
- Season with salt to taste and garnish with fresh cilantro before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 10g
- Protein
- 25g
- Fat
- 20g
Supplies
Large bowl Large, deep skillet Wooden spoon Cutting board Sharp knife
Tools
Cooking thermometer Measuring cups and spoons
Serving suggestions
Serve the Korma with steamed basmati rice or warm naan bread.
Tips & tricks
For a richer flavor, you can add a splash of heavy cream to the curry before serving.
Cost
$20