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Homemade Yellow Chicken Coconut Curry (Chicken Korma) photo
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Yellow Chicken Coconut Curry (Chicken Korma)

This Yellow Chicken Coconut Curry is a creamy, spiced delight! Perfect for weeknight dinners or special occasions, it brings exotic flavors to your table.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

For the Curry:

  • 3 tablespoons coconut oil (olive oil may be substituted)
  • 1 large sweet Vidalia onion finely chopped
  • 1 to 1.25 pounds boneless skinless chicken breast diced into bite-sized pieces
  • 4 to 6 cloves garlic finely minced or pressed
  • 1 tablespoon ground turmeric
  • 2 teaspoons garam masala
  • 1 teaspoon ground ginger
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1+ teaspoons kosher salt or to taste
  • 1 teaspoon freshly ground black pepper or to taste
  • 14.5 ounces coconut milk preferably full-fat
  • up to 1 cup cashews preferably 50% reduced sodium
  • 1 to 4 tablespoons white or brown sugar optional and to taste
  • 1 to 2 tablespoons lime juice optional and to taste
  • pinch cayenne pepper and/or red chile flakes, optional and to taste
  • 2 to 4 tablespoons fresh cilantro finely minced for garnishing

Instructions

Cooking Instructions:

  • In a large skillet or Dutch oven, heat the coconut oil over medium heat. Once hot, add the finely chopped Vidalia onion. Sauté for about 5-7 minutes, or until the onion becomes translucent and fragrant.
  • Add the minced garlic, turmeric, garam masala, ground ginger, cumin, coriander, salt, and black pepper to the onions. Stir well to combine and let the spices toast for about 1-2 minutes until they are aromatic.
  • Add the diced chicken breast to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the chicken is no longer pink and is starting to brown.
  • Reduce the heat to low and pour in the can of coconut milk. Stir well to combine all the ingredients. The creamy coconut milk will create a luscious sauce.
  • Stir in the cashews and adjust the seasoning with more salt and pepper if necessary. If you like a hint of sweetness, add the brown or white sugar at this point. For a citrusy kick, squeeze in the lime juice.
  • Let the curry simmer for 10-15 minutes, allowing the flavors to meld. If you prefer a thicker sauce, simmer it uncovered, stirring occasionally.
  • Taste your curry and adjust the seasonings according to your preference. If you like heat, add a pinch of cayenne pepper or red chile flakes. Once satisfied, remove from heat.
  • Garnish the curry with freshly minced cilantro before serving. Pair with steamed rice or naan for a complete meal.

Equipment

  • Large Skillet or Dutch Oven
  • Wooden Spoon
  • Knife and cutting board
  • Measuring spoons and cups
  • Serving Spoon

Notes

  • Feel free to adjust the spice levels according to your taste preference.
  • This dish can be made ahead of time and reheated, as the flavors deepen over time.
  • If you want a creamier consistency, add more coconut milk or a splash of cream.
  • Don’t skip the cilantro garnish; it adds a fresh flavor that brightens the dish.