Description
A rich and flavorful Yellow Chicken Coconut Curry, also known as Chicken Korma, featuring tender chicken simmered in a fragrant blend of turmeric, garam masala, and coconut milk, garnished with fresh cilantro. This easy stovetop recipe delivers a vibrant, creamy curry perfect for a quick weeknight dinner or meal prep.
Ingredients
For the Curry:
- 3 tablespoons coconut oil (olive oil may be substituted)
- 1 large sweet Vidalia onion, diced
- 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)
- One 14.5-ounce can coconut milk (full-fat recommended)
- 3/4 to 1 cup cashews (50% reduced sodium preferred)
Optional Ingredients:
- 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
- Sauté Onion: In a large skillet, heat the coconut oil over medium-high heat. Add the diced Vidalia onion and sauté for 3 to 4 minutes until the onion starts softening but is not fully translucent.
- Cook Chicken: Add the diced chicken breast pieces to the skillet. Cook for about 5 minutes, stirring and flipping intermittently to ensure even cooking until the chicken is cooked through and no longer pink inside.
- Add Aromatics and Spices: Stir in the minced garlic, ground turmeric, garam masala, ground ginger, cumin, coriander, kosher salt, and black pepper. Sauté this mixture for about 1 minute, stirring almost continuously until the spices become fragrant, enhancing their flavor.
- Simmer with Coconut Milk and Cashews: Pour in the full-fat coconut milk and add the cashews. Allow the curry to simmer gently for about 7 minutes, stirring occasionally, until the sauce reduces slightly and thickens to a creamy consistency.
- Finalize Flavor: Taste the curry and, if desired, adjust with sugar for sweetness, lime juice for tang, and cayenne pepper or red chile flakes for heat. Adjust salt, pepper, or turmeric to your preference.
- Garnish and Serve: Sprinkle the freshly minced cilantro over the curry. Serve immediately with your choice of rice or flatbread. Store any leftovers in an airtight container in the fridge for up to 5 days.
Notes
- Use full-fat coconut milk for the creamiest texture and richest flavor.
- Adjust the amount of spices and seasoning according to your taste preferences.
- Cashews add a wonderful texture and mild nutty flavor; you may substitute with almonds or omit for nut-free diet.
- This dish pairs well with basmati rice, naan, or roti.
- Leftovers keep well refrigerated for up to 5 days and can be reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
