Chicken Korma with Coconut Milk and Yogurt is one of those dishes that always works. The chicken is tender from its yogurt marinade, and the sauce is thick, creamy, and full of warm spice. It is not complicated, and you do not need special tools or ingredients. This is a recipe that you can make on a weeknight or for a weekend dinner. Every step is straightforward, and the result is rich and full of flavor. Once you try it, you will see why this classic has a place on the table again and again.
Chicken Korma Easy Creamy Indian Recipe
I often prepare this Chicken Korma because it is the kind of meal that feels generous yet easy to manage. Marinating the chicken in yogurt with garlic, ginger, and garam masala gives it a depth of flavor that shop-bought sauces never match. Adding coconut milk softens the spices and brings a smooth, velvety texture that works for everyone.
I have tested this recipe many times, and it always turns out just as it should: fragrant, rich, and comforting. I like to serve it with basmati rice, a cucumber salad, and garlic naan bread. Fresh herbs on top-cilantro if you enjoy it, parsley if not-make the dish complete. This is not fast food, but it comes together with such ease that you will be glad to leave the jars on the supermarket shelf.
And are you, like me, fond of Indian dishes? Then you will probably also like this Crockpot Butter Chicken, Chatti Pathiri, or Chicken Tikka Masala.
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What do you need for Indian Chicken Korma?
To prepare this Chicken Korma with coconut milk, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
- Pepper, garlic, and ginger: The basic spices of this curry. Gives a lot of flavor to the marinade and chicken.
- Garam masala: An Indian roasted spice mix. Every region has its method of preparation. You can get it in almost any supermarket nowadays.
- Chicken breast: Use boneless and skinless chicken breast.
- Yogurt: Add yogurt to the marinade to make the meat more tender. The acid will break down the proteins in the chicken breast. And that makes your chicken softer.
- Coconut Milk: To give the sauce a creamy taste with a hint of coconut. It makes the curry wonderfully soft. Use creamed coconut.
- Cilantro or Parsley: Sprinkle over the Chicken Korma after stewing for extra flavor. I give you the choice of cilantro or parsley. Cilantro is a unique herb. For some, it resembles a combination of lemon with parsley (so nice and fresh). The other experiences it as a soap taste. If you belong to the latter group, use parsley.
- Almond shavings: Give a sweet, nutty taste. You can also use finely chopped cashew nuts.
How to Prepare Chicken Coconut Korma
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Place the pepper, garlic, ginger, and garam masala in a bowl.
- And stir in the yogurt to get a thick sauce.
- Stir the chicken cubes into the marinade and let it marinate for at least 4 hours (but you can also do this overnight).
- Fry the chicken briefly in a frying pan and add the marinade and coconut milk. Bring to a boil, reduce the heat, and put a lid on the pan. Simmer for 15 minutes. Remove the cover, increase the heat to medium, and cook for 5 minutes (this will thicken the sauce).
Garnish - Sprinkle with chopped cilantro or parsley and slivered almonds.
Top Tip
- Marinate for at least 4 hours. The chicken is cooked quickly and needs more time to absorb all the flavors.
- Sometimes a few drops of rose water are added to Kip Korma for extra fragrance. I don't like that, but if you want this, add it.
Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.
Need more inspiration?
- You can find video recipes on my YouTube channel.
- And don't forget to save the recipes on Pinterest, so you can easily find them again next time!
Recipe
📖 Recipe
VIDEO
RECIPE CARD
Ingredients
- 1 red chili pepper, deseeded and sliced thin
- 2 cloves garlic, finely chopped
- ½ inch fresh ginger, 1 centimeter, grated
- 2 teaspoons garam masala
- 1 cup yogurt
- 1 pound chicken breast, cut into cubes (1 × 1 inches, 2 × 2 centimeters).
- 1 tablespoon sunflower oil
- 2 cups coconut milk
- 5 twigs cilantro, (or use parsley if preferred)
- 2 tablespoons Almond slivers
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Place chili pepper, garlic, ginger, garam masala, and yogurt in a bowl. Stir until smooth.1 red chili pepper, 2 cloves garlic, ½ inch fresh ginger, 2 teaspoons garam masala, 1 cup yogurt
- Add chicken cubes to the marinade, cover, and refrigerate for at least four hours or overnight.1 pound chicken breast
- Heat sunflower oil in a skillet. Fry the chicken briefly until golden brown.1 tablespoon sunflower oil
- Pour in coconut milk along with the marinade. Stir well.2 cups coconut milk
- Bring to a boil, then cover with a lid and reduce the heat. Simmer for 15 minutes.
- Remove the lid and cook another 5 minutes on medium heat until the sauce thickens slightly.
- Serve hot, garnished with cilantro or parsley and almond slivers if desired.5 twigs cilantro, 2 tablespoons Almond slivers
Notes
Freezer: Freeze for up to three months. Thaw overnight in the fridge.
Reheat: Warm in a pan with two tablespoons of water on medium heat, or use the microwave.
Nutrition
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