This Chicken Coconut Korma recipe is a deliciously spiced Indian curry that’s mildly sweet in flavor while also creamy but 100% dairy free.
Pair this delicious curry with my Homemade Naan and some steamed rice for a complete meal.
Whenever we go to our local Indian restaurant, my husband always orders the Coconut Korma. It’s his favorite dish, and since I’ve mastered the Indian Butter Chicken Recipe, he requested I figure out how to make the Coconut Korma at home as well.
Friends – I did it!
Chicken Coconut Korma Recipe
This recipe is actually crazy simple to make, just a few pantry items, a slew of spices (that’s how Indian curries roll), and some golden raisins for an added pop of sweetness in each bite.
Ingredients Needed
Full disclosure – I took this picture, fully thinking I would need to add some cashew nuts to the curry to thicken it up… but after several attempts with and without – the cashews aren’t needed. So disregard them in this picture.
Here’s everything you’ll need to make this Chicken Coconut Korma at home. As always, you can find the full list of ingredients located in the printable recipe card below.
- Chicken Thighs – you can swap these out for chicken breast if desired.
- Diced Tomatoes – I like the petite diced, but regular diced will also work because we are blending the curry anyways.
- Tomato Paste – adds a rich flavor without diluting the curry
- Yellow Onion – arguably the most important ingredient in this recipe. *I’ll explain later..
- Ginger & Garlic – of course we need plenty of this for flavor.
- Spices – A mixture of Garam Masala, Curry Powder, Cardamom, Coriander, Cumin, Turmeric, Chili Powder, and Cayenne Pepper.
- Coconut Cream – the canned version is thick and creamy and just what you need to make this curry irresistible.
- Golden Raisins – these are added right at the end for a pop of sweetness in each bite. It’s my favorite part of the dish, so try it! You’ll be shocked!
How To Make Coconut Korma
After many attempts to get this curry just right, I finally figured out the secret – it was the caramelized onion. These add in immense amount of flavor to the sauce that should not be overlooked.
Brown The Chicken
Start by seasoning your chicken thighs with salt and pepper. Brown the chicken pieces in a little oil in a hot skillet until they’re cooked through. Remove the chicken from the pan and set it aside till later.
*Caramelize the Onions
This simple step will transform your curry into something magical. Just add a little bit of oil to the pan that you cooked the chicken in and cook those onions until they’re browned and softened.
Caramelizing onions can take some time, so don’t rush this part. Expect this to take about 10 minutes, which I know sounds like a lot of time, but it’s worth it!
Create the Curry Sauce
Once the onions are browned nicely, the rest is simple. Add the garlic and onions and cook till fragrant – about 1 minute. Then, just add in the tomato paste, diced tomatoes, and coconut milk along with the spices.
Bring this mixture to a simmer, allowing the flavors to blend and bloom.
Scoop the sauce into a blender and blend it all up till it’s super smooth and combined.
Add Chicken and Raisins
Pour that thick and creamy coconut korma sauce back into the sauce pan, along with the cooked chicken (and any accumulated juices on the plate), as well as those golden raisins.
Now just bring everything back to a nice simmer and you’re done!
Make Ahead and Storage
Since this Coconut Korma is actually dairy free, it freezes wonderfully and reheats beautifully too. In fact, I love making a double batch of this curry and freezing it in my Souper Cubes so I can pull them out later when I need a quick dinner.
You can store this Chicken Korma in the fridge for 3 to 5 days in an air tight container. It should last up to 5 months in the freezer. Defrost in the fridge before reheating on the stove top. If needed, add a little chicken broth or water to thin the curry while reheating.
More Indian Recipes
I’m on a mission to recreate all of our favorite Indian dishes at home. So far these are the ones I’ve perfected and I encourage you to give them a try!
- Indian Butter Chicken – one of my most popular for a reason!
- Chicken Tikka Masala – the method for making this one is not to be missed.
- Shrimp Tikka Masala – because I also love shrimp.
- Buttery Naan Bread – a must have when serving any curry.
I can’t wait for you to give this delicious Chicken Coconut Korma recipe a try. I know you’re going to love it!
Creamy Chicken Coconut Korma Recipe
Ingredients
- 1 ½ lb. chicken thighs, boneless, skinless (or chicken breast)
- ¼ tsp salt
- ¼ tsp pepper
- 2 tbsp avocado oil, divided
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 tsp ginger, minced
- 3 tbsp tomato paste
- 1 tbsp garam masala
- 1 tbsp curry powder
- 1 ½ tsp coriander
- 1½ tsp cardamom
- 1 tsp cumin
- 1 tsp turmeric
- ½ tsp chili powder
- ¼ tsp cayenne pepper
- 15 oz. petite diced tomatoes
- 15 oz. coconut cream
- ½ cup golden raisins
Instructions
- Cut the chicken thighs into bite-size pieces and season with salt and pepper. Heat a large skillet over medium-high heat and add in 1 tbsp avocado oil. Once hot, cook the chicken, searing on all sides, until cooked through. Remove the chicken from the pan to a plate and keep warm.
- Return the skillet to the stove top and add remaining 1 tbsp avocado oil. Cook the onion over medium heat, stirring occasionally, until the onions are softened and caramelized. This should take about 10 minutes. (don't skip this step – it adds incredible flavor to the finished curry!).
- Once the onions are browned, add in the garlic, ginger, tomato paste, garam masala, curry powder, coriander, cardamom, cumin, turmeric, chili powder and cayenne pepper. Stir until fragrant, about 1 minute.
- Add in the diced tomatoes and coconut cream, whisking until the mixture is combined and heated through. Transfer the curry mixture to a blender and blend until smooth.
- Pour the coconut curry mixture into the pan over medium heat and return the chicken to the sauce. Add in the golden raisins and cook until heated through. Garnish with chopped cilantro and serve with steamed rice. Enjoy!
