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Homemade Yellow Chicken Coconut Curry (Chicken Korma) photo

Yellow Chicken Coconut Curry (Chicken Korma)

This Yellow Chicken Coconut Curry is a comforting, flavorful dish that’s easy to make and perfect for any occasion!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For the Curry:
  • 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

Equipment

  • Large skillet or Dutch oven
  • Wooden spoon
  • Knife and cutting board
  • Measuring cups and spoons
  • Serving Dish

Method
 

Directions:
  1. Gather all your ingredients. Dice the chicken breast into bite-sized pieces and finely mince the garlic. Chop the Vidalia onion and set aside.
  2. In a large skillet or Dutch oven, heat 3 tablespoons of coconut oil over medium heat until hot but not smoking.
  3. Add the chopped Vidalia onion. Sauté for about 5-7 minutes, until the onion is translucent and starts to brown.
  4. Stir in the minced garlic, ground turmeric, garam masala, ground ginger, cumin, coriander, kosher salt, and black pepper. Cook for 1-2 minutes until fragrant.
  5. Add the diced chicken breast, stirring to coat. Cook for about 5-7 minutes until the chicken is no longer pink.
  6. Pour in the coconut milk, stirring to combine. Bring to a gentle simmer.
  7. Add the cashews and let it simmer for 10-15 minutes, stirring occasionally, until the chicken is fully cooked and the sauce thickens.
  8. Taste and adjust seasoning if necessary. Add sugar and lime juice to balance flavors if desired.
  9. Garnish with minced cilantro and serve warm over rice or with naan.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freeze the curry for up to 3 months in freezer-safe containers.
  • Reheat by thawing overnight and warming on the stovetop, adding coconut milk as needed for consistency.