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

A creamy, mildly spiced coconut chicken curry brightened with lime and finished with cilantro.
Prep Time8 minutes
Cook Time17 minutes
Total Time25 minutes
Servings: 4 servings

Ingredients

  • 3 tablespoons coconut oil olive oil may be substituted
  • 1 large sweet Vidalia onion peeled and sliced or 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 ground cumin
  • 1 teaspoon ground coriander
  • 1+ teaspoons kosher salt or to taste
  • 1 teaspoon freshly ground black pepper or to taste
  • 1 14.5-ounce can coconut milk full-fat recommended
  • 3/4 to 1 cup cashews 50% reduced sodium recommended
  • 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

  • Heat the coconut oil in a large skillet over medium-high heat.
  • Add the sliced or chopped Vidalia onion and sauté for 3 to 4 minutes, until it begins to soften.
  • Add the diced chicken to the skillet and cook about 5 minutes, stirring and flipping occasionally, until mostly cooked through.
  • Stir in the minced garlic, turmeric, garam masala, ground ginger, cumin, coriander, salt, and black pepper; sauté for about 1 minute until fragrant, stirring nearly continuously.
  • Pour in the coconut milk and stir in the cashews; bring to a gentle simmer and cook about 7 minutes, until the sauce reduces and thickens slightly.
  • Taste and, if desired, add sugar, lime juice, and a pinch of cayenne or red chile flakes; adjust salt, pepper, or turmeric to preference.
  • Garnish with minced cilantro and serve immediately.

Equipment

  • Large Skillet
  • Knife
  • Cutting Board
  • Measuring spoons
  • measuring cups
  • spatula or wooden spoon

Notes

  • Start with less spice if you prefer milder flavors.
  • Sugar balances the spices and is recommended.
  • Lime juice brightens and enhances the dish.
  • Add cayenne or red chile flakes for a small amount of heat.
  • Spices were adjusted to the author's taste; adjust to your palate.