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Bowl of Easy Chicken Korma with mild creamy coconut sauce and tender chicken pieces.

Easy Chicken Korma — Mild Creamy Coconut

A mild and creamy chicken curry made with coconut milk, perfect for cozy dinners and pleasing for the entire family.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken thighs or chicken breast Thighs are juicier; breast works too.
  • 1 medium onion, chopped Provides the sweet base for the sauce.
  • 2 cloves garlic, minced Adds robust flavor.
  • 1 inch ginger, grated Adds warmth.
  • 1 tbsp mild curry powder or garam masala Keep it gentle.
  • 1 tsp ground coriander Adds warmth without heat.
  • 1 pinch cumin Adds depth.
  • 1 can coconut milk The creamy part of the dish.
  • 1 cup plain yogurt Added for tang; stir in last.
  • 1 tbsp ground almonds or cashew butter Thickens and adds richness.
  • to taste salt and black pepper To balance flavors.
  • 1 tsp sugar Balances acidity.
  • 1 squeeze lemon juice, optional Adds brightness.

Method
 

Preparation
  1. Brown the chicken in a little oil or ghee with a pinch of salt. Do not cook it all the way through.
  2. Remove the chicken and cook the chopped onion in the same pan until soft and golden.
  3. Add garlic and ginger, cooking for about 30 seconds.
  4. Stir in the spices and toast them briefly to enhance their flavor.
  5. Pour in the coconut milk, scraping up the tasty bits on the bottom of the pan.
  6. Add the ground almonds or cashew butter, then return the chicken to the pan.
  7. Let the mixture simmer gently until the chicken is cooked through and the sauce thickens.
  8. Lower the heat and slowly stir in the yogurt, ensuring it does not boil to prevent splitting.

Notes

This curry is perfect for kids or spice-sensitive diners. It has flavor without the heat. Serve with basmati rice, naan, cucumber yogurt salad, or steamed veggies for a complete meal.