Name: Yellow Chicken Coconut Curry (Chicken Korma)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 3 tablespoons Coconut Oil; 1 large Vidalia Onion (chopped); 1 pound Boneless Skinless Chicken Breast (diced into bite-sized pieces); 4 cloves Garlic (minced or pressed); 1 teaspoon Ground Turmeric; 1 tablespoon Garam Masala; 1 teaspoon Ground Ginger; 1 teaspoon Cumin; 1 teaspoon Coriander; 1 teaspoon Kosher Salt; 1 teaspoon Black Pepper; 1 can Coconut Milk (full-fat recommended); 1/2 cup Cashews (reduced sodium recommended); 1 tablespoon Sugar (optional); 2 tablespoons Lime Juice (optional); 1 teaspoon Cayenne Pepper or Red Chile Flakes (optional); 1/4 cup Fresh Cilantro (for garnishing)

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If you’re looking for a dish that envelops you with warmth and a symphony of flavors, then look no further than this Yellow Chicken Coconut Curry, or Chicken Korma. With its rich coconut milk base, aromatic spices, and tender chicken, this recipe is not only comforting but also incredibly easy to make. Perfect for a weeknight dinner or a special occasion, this curry brings a taste of the exotic directly to your kitchen. Let’s dive into why this dish deserves a spot on your dinner table.

Why Yellow Chicken Coconut Curry (Chicken Korma) is Worth Your Time

This Yellow Chicken Coconut Curry is a delightful fusion of flavors and aromas that will transport you straight to the heart of culinary tradition. The vibrant yellow hue comes from the ground turmeric, an ingredient known for its anti-inflammatory properties. Each bite is a perfect balance of sweetness and spice, making it appealing to a wide range of palates. Beyond its deliciousness, this dish is also versatile; it can be served with rice, naan, or enjoyed on its own for a lighter meal. Whether you’re entertaining guests or enjoying a cozy night in, this curry is sure to impress.

Ingredient Notes

Coconut Oil: Adds a rich flavor; you may substitute with olive oil if desired.
Vidalia Onion: A sweet onion variety that adds a mild sweetness to the curry.
Boneless Skinless Chicken Breast: Diced into bite-sized pieces for even cooking.
Garlic: Freshly minced or pressed for a robust flavor.
Ground Turmeric: Provides color and health benefits.
Garam Masala: A blend of spices that gives an authentic taste.
Ground Ginger: Adds warmth and depth to the curry.
Cumin and Coriander: Essential spices that enhance the flavor profile.
Kosher Salt and Black Pepper: For seasoning, adjust according to your taste.
Coconut Milk: Full-fat is recommended for creaminess.
Cashews: Use reduced sodium for a healthier option.
Sugar: Optional, to balance flavors if desired.
Lime Juice: Optional, for a zesty finish.
Cayenne Pepper or Red Chile Flakes: Optional, to add heat.
Fresh Cilantro: For garnishing, adds freshness and color.

Setup & Equipment

Large Skillet or Dutch Oven: Ideal for cooking the curry evenly.
Wooden Spoon: For stirring the ingredients together.
Knife and Cutting Board: For chopping the onions and chicken.
Measuring Cups and Spoons: For accurate ingredient measurements.
Serving Dish: To showcase your beautiful curry.

The Method for Yellow Chicken Coconut Curry (Chicken Korma)

Step 1: Prepare the Ingredients

Start by gathering all your ingredients. Dice the chicken breast into bite-sized pieces and finely mince the garlic. Chop the Vidalia onion and set aside. If using cashews, measure them out and set aside as well.

Step 2: Heat the Oils

In a large skillet or Dutch oven, heat 3 tablespoons of coconut oil over medium heat. Allow the oil to melt and become hot but not smoking.

Step 3: Sauté the Onion

Add the chopped Vidalia onion to the skillet. Sauté for about 5-7 minutes, or until the onion becomes translucent and starts to brown slightly.

Step 4: Add Garlic and Spices

Stir in the minced garlic, ground turmeric, garam masala, ground ginger, cumin, coriander, kosher salt, and black pepper. Cook for another 1-2 minutes until the spices become fragrant.

Step 5: Cook the Chicken

Add the diced chicken breast to the skillet, stirring to coat the pieces with the aromatic mixture. Cook for about 5-7 minutes, or until the chicken is no longer pink on the outside.

Step 6: Incorporate Coconut Milk

Pour in the can of coconut milk, stirring well to combine. Bring the mixture to a gentle simmer, allowing the flavors to meld together.

Step 7: Add Cashews and Simmer

Add the cashews to the curry. Allow it to simmer for 10-15 minutes, stirring occasionally, until the chicken is fully cooked and the sauce has thickened to your liking.

Step 8: Adjust Flavors

Taste the curry and adjust seasoning if necessary. If desired, add 1 to 4 tablespoons of sugar to balance the flavors, and 1 to 2 tablespoons of lime juice for acidity. You can also sprinkle in a pinch of cayenne pepper or red chili flakes for heat.

Step 9: Garnish and Serve

Once the curry is done, remove it from the heat and garnish with finely minced fresh cilantro. Serve warm over rice or with naan for a complete meal.

Make It Diet-Friendly

Low-Carb: Serve over cauliflower rice instead of regular rice.
Dairy-Free: This recipe is naturally dairy-free as it uses coconut milk.
Vegetarian Option: Substitute chicken with chickpeas or tofu.
Nut-Free: Omit cashews and use sunflower seeds for crunch.

What Could Go Wrong

Chicken Not Cooked Thoroughly: Ensure the chicken is cooked to an internal temperature of 165°F.
Too Thick or Thin: If the curry is too thick, add a bit of water or more coconut milk. If too thin, let it simmer longer.
Overly Spicy: Adjust spice levels to your preference; start with less cayenne and add more if needed.
Flavors Not Balanced: Always taste and adjust the seasoning towards the end of cooking.

Store, Freeze & Reheat

Yellow Chicken Coconut Curry can be stored in the refrigerator for up to 4 days in an airtight container. To freeze, let the curry cool completely, then transfer to freezer-safe containers. It can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator and warm on the stovetop over low heat until heated through, adding a splash of coconut milk or water if needed to reach the desired consistency.

FAQ

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken. Just ensure to cook it thoroughly, allowing extra time for it to thaw and cook through properly.

What can I serve with Yellow Chicken Coconut Curry?

This curry pairs beautifully with basmati rice, quinoa, or naan. You can also serve it alongside a fresh salad for a lighter meal.

Can I make this curry in advance?

Absolutely! This curry can be made a day in advance, as the flavors deepen and develop over time. Just store it in the refrigerator and reheat before serving.

How can I adjust the spice level?

The spice level can be adjusted by altering the amount of cayenne pepper or red chili flakes you add. Start with a small amount and taste as you go.

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Before You Go

In summary, this Yellow Chicken Coconut Curry (Chicken Korma) is a delightful dish that offers a perfect balance of flavors and textures. With simple ingredients and a straightforward method, you can create a meal that not only nourishes but also delights. Don’t hesitate to make this recipe your own by adjusting spices and toppings to suit your taste. Happy cooking!