Yellow Chicken Coconut Curry (Chicken Korma)

There’s something undeniably comforting about a warm, fragrant bowl of Yellow Chicken Coconut Curry, also known as Chicken Korma. This dish, with its rich, creamy coconut milk and a symphony of spices, is perfect for cozy nights in or when entertaining guests. It’s a delightful blend of flavors that transports you straight to the heart of Indian cuisine.

Whether you serve it over fluffy rice or with warm naan, this dish is bound to impress. And the best part? It’s surprisingly easy to make! Let’s dive into why this recipe has become my go-to curry.

Why It’s My Go-To

Yellow Chicken Coconut Curry is more than just a meal; it’s an experience. The vibrant color, the aromatic spices, and the creamy texture all come together to create a dish that is as pleasing to the eye as it is to the palate. The combination of turmeric, coconut milk, and spices makes it not only delicious but also visually stunning.

What I love most about this recipe is its adaptability. You can adjust the heat to your liking, add your favorite vegetables, or substitute proteins to suit your dietary needs. Plus, it’s a fantastic way to impress family and friends with your culinary skills without spending hours in the kitchen.

Ingredient List

To create this delicious Yellow Chicken Coconut Curry, you will need the following ingredients:

• 3 tablespoons coconut oil (olive oil may be substituted)
• 1 large sweet Vidalia onion, finely chopped
• 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)
• ½ to 1 cup cashews (50% reduced sodium recommended)
• 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

Equipment at a Glance

To make this delightful curry, you will need the following equipment:

• Large skillet or Dutch oven: Perfect for sautéing and simmering.
• Wooden spoon: Ideal for stirring your ingredients.
• Measuring spoons and cups: For precise ingredient measurements.
• Knife and cutting board: Essential for chopping your aromatics and chicken.
• Serving bowl: To present your delicious curry beautifully.

Yellow Chicken Coconut Curry (Chicken Korma): From Prep to Plate

Preparing this Yellow Chicken Coconut Curry is a breeze. Follow these simple steps to create a dish that will have everyone asking for seconds.

Step 1: Sauté the Aromatics

In a large skillet or Dutch oven, heat the coconut oil over medium heat. Once melted, add the finely chopped Vidalia onion. Sauté for about 5-7 minutes, or until the onions are translucent and fragrant. This step sets the foundation for your curry, so take your time to get it just right.

Step 2: Add the Chicken

Next, add the diced chicken breast to the pan. Cook for about 5-8 minutes, stirring occasionally until the chicken is no longer pink. This is where the magic starts to happen as the chicken absorbs the flavors of the onion and oil.

Step 3: Incorporate the Garlic and Spices

Once the chicken is cooked, add in the minced garlic, ground turmeric, garam masala, ground ginger, cumin, coriander, kosher salt, and black pepper. Stir well to coat the chicken and onions in the spices, allowing them to bloom for about 2 minutes. The aroma will be heavenly!

Step 4: Pour in the Coconut Milk

Now, it’s time to add the star of the show: the coconut milk. Pour in the entire can, scraping up any bits stuck to the bottom of the pan. Stir well to combine everything, then bring the mixture to a gentle simmer.

Step 5: Add Cashews and Sweetness

Stir in the cashews, and if you like a touch of sweetness, add sugar to taste. Allow the curry to simmer for about 10-15 minutes, letting the flavors meld together. If you like a bit of tang, squeeze in some lime juice towards the end of cooking.

Step 6: Adjust for Spice

If you enjoy a bit of heat, feel free to sprinkle in a pinch of cayenne pepper or red chile flakes. Stir to combine and taste, adjusting the seasoning as needed. Remember, you can always add more, but it’s harder to take it out!

Step 7: Garnish and Serve

Once the curry has thickened to your liking, remove it from the heat. Serve your Yellow Chicken Coconut Curry hot, garnished with fresh cilantro. Pair it with fluffy rice or warm naan for a complete meal that will delight your taste buds.

In-Season Swaps

If you want to customize your Yellow Chicken Coconut Curry further or use what you have on hand, consider these in-season swaps:

• Swap chicken for tofu or chickpeas for a plant-based version.
• Incorporate seasonal vegetables like spinach, bell peppers, or zucchini.
• Use fresh herbs like basil or mint for a different flavor profile.

What I Learned Testing

Throughout the testing of this Yellow Chicken Coconut Curry recipe, I discovered a few key points:

• The quality of your coconut milk makes a significant difference; full-fat coconut milk results in a richer flavor.
• Letting the spices bloom in the oil before adding the liquids enhances the overall flavor profile.
• Balancing sweetness and acidity with sugar and lime juice can elevate the dish to new heights.

How to Store & Reheat

If you find yourself with leftovers or want to meal prep, here’s how to store and reheat your Yellow Chicken Coconut Curry:

• Store in an airtight container in the refrigerator for up to 4 days.
• To freeze, allow the curry to cool completely before transferring to a freezer-safe container. It can be frozen for up to 2 months.
• To reheat, simply warm in a saucepan over medium heat, adding a splash of water or coconut milk to loosen the sauce if necessary.

Ask & Learn

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken. Just ensure it’s fully thawed before cooking to ensure even cooking and flavor absorption.

Is this curry spicy? Can I adjust the heat?

The spice level can be adjusted to your preference. Start with the suggested amounts and add more cayenne or red chile flakes if you prefer it spicier.

Can I make this dish vegetarian?

Absolutely! Substitute the chicken with tofu, chickpeas, or your favorite vegetables to make a delicious vegetarian version.

What can I serve with Yellow Chicken Coconut Curry?

This curry pairs wonderfully with basmati rice, quinoa, or warm naan. You can also serve it with a side of steamed vegetables for a complete meal.

Hungry for More?

If you’re craving more delicious recipes that are easy to prepare, be sure to check out my other favorites like Spicy Chickpea Stew, Creamy Tomato Basil Soup, and Vegetable Biryani. Each recipe is designed to bring warmth and flavor to your kitchen, just like this Yellow Chicken Coconut Curry (Chicken Korma).

Whether you’re a seasoned home cook or just starting out, this curry recipe is sure to become a beloved staple in your meal rotation. Embrace the flavors, enjoy the process, and savor every bite!

Yellow Chicken Coconut Curry (Chicken Korma)

This Yellow Chicken Coconut Curry is a comforting delight! Rich coconut milk and aromatic spices create a perfect dish for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Indian

Ingredients Equipment Method Notes

Ingredients

  

• 3 tablespoons coconut oil (olive oil may be substituted)
• 1 large sweet Vidalia onion (finely chopped)
• 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+ teaspoon kosher salt (or to taste)
• 1 teaspoon freshly ground black pepper (or to taste)
• 14.5 ounces coconut milk (full-fat recommended)
• ½ to 1 cup cashews (50% reduced sodium recommended)
• 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 (optional and to taste)
• 2 to 4 tablespoons fresh cilantro (finely minced for garnishing)

Equipment

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

Method

 

1. In a large skillet or Dutch oven, heat the coconut oil over medium heat. Once melted, add the finely chopped Vidalia onion. Sauté for about 5-7 minutes, or until the onions are translucent and fragrant.
2. Next, add the diced chicken breast to the pan. Cook for about 5-8 minutes, stirring occasionally until the chicken is no longer pink.
3. Once the chicken is cooked, add in the minced garlic, ground turmeric, garam masala, ground ginger, cumin, coriander, kosher salt, and black pepper. Stir well to coat the chicken and onions in the spices, allowing them to bloom for about 2 minutes.
4. Now, it’s time to add the coconut milk. Pour in the entire can, scraping up any bits stuck to the bottom of the pan. Stir well to combine everything, then bring the mixture to a gentle simmer.
5. Stir in the cashews, and if you like a touch of sweetness, add sugar to taste. Allow the curry to simmer for about 10-15 minutes.
6. If you enjoy a bit of heat, feel free to sprinkle in a pinch of cayenne pepper or red chile flakes. Stir to combine and taste, adjusting the seasoning as needed.
7. Once the curry has thickened to your liking, remove it from the heat. Serve your Yellow Chicken Coconut Curry hot, garnished with fresh cilantro.

Notes

• Use full-fat coconut milk for a richer flavor.
• Let spices bloom in the oil for enhanced flavor.
• Balance sweetness and acidity with sugar and lime juice.