Coconut Chicken Korma

Coconut chicken korma is a dish that combines elements from South Asian and Southeast Asian cuisines. The term “korma” refers to a type of curry that is typically rich and creamy, made with yogurt or cream, and often includes a mixture of spices. The origins of korma can be traced back to the Mughal Empire in India, where it was influenced by Persian cooking techniques. Traditional kormas often use meat, such as chicken or lamb, that is slow-cooked with a blend of spices, nuts, and sometimes fruits. The addition of coconut is more commonly associated with Southeast Asian cuisines, particularly in regions like Malaysia and Thailand, where coconut milk is a staple ingredient. This influence has led to the fusion of coconut with traditional korma recipes, resulting in dishes like coconut chicken korma. Overall, coconut chicken korma is a delightful blend of Indian and Southeast Asian flavors, showcasing the adaptability and evolution of regional cuisines over time.

Ingredients

For the Chicken Marinade

1 lb (450g) chicken thighs or breasts, cut into bite-sized pieces

1 cup plain yogurt

– 2 teaspoons ground coriander

1 teaspoon ground cumin

1 teaspoon turmeric powder

1 teaspoon garam masala

Sea salt to taste

Juice of 1 lemon

2-3 cloves garlic, minced

1-inch piece of ginger, grated

For the Korma

2 tablespoons vegetable oil or ghee

1 large onion, finely sliced

1-2 green chilies, slit (adjust to taste)

1 cup coconut milk

1/2 cup water (adjust for desired consistency)

1/4 cup cashew nuts, blended to a paste (optional)

Fresh basil, for garnish

Instructions

In a bowl, combine yogurt, coriander, cumin, turmeric, garam masala, salt, lemon juice, garlic, and ginger. Add the chicken and mix well. Cover and marinate for at least 1 hour, preferably overnight in the fridge.

Heat oil or ghee in a large pan over medium heat. Add the sliced onions and sauté until golden brown.

Stir in the green chilies and cook for another minute.

Add the marinated chicken to the pan. Cook until the chicken is browned and cooked through, about 5-7 minutes.

Pour in the coconut milk and water. If using, stir in the cashew paste for added creaminess. Bring to a gentle simmer and cook for about 10-15 minutes, allowing the flavors to meld. Adjust the thickness by adding more water if necessary.

Taste and adjust seasoning. Garnish with fresh cilantro before serving.

Serve your Coconut Chicken Korma with steamed basmati rice, naan, or parathas. Enjoy your meal!

Thank you for trying this recipe. Please let me know how you liked it.

If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good chicken and rice pages.

Coconut Chicken Korma