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yellow chicken coconut curry chicken Korma Recipe

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This recipe for yellow chicken coconut curry chicken Korma, by , is from easy recipes , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Marilyn Schroder


Yield: 4
Yellow Chicken Coconut Curry (Chicken Korma)
Prep Time 8 minutes
Cook Time 17 minutes
Total Time 25 minutes

An EASY Indian recipe you can make at home in 25 minutes that tastes like it's from a restaurant!! Chicken, cashews, and spices are simmered in coconut milk for the WIN!!

3 tablespoons coconut oil (olive oil may be substituted)
1 large sweet Vidalia onion
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 (I used and recommend full-fat)
3/4 to 1 cup cashews (I used 50% reduced sodium)
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


To a large skillet, add the coconut oil, onion, and saute over medium-high heat for about 3 to 4 minutes, or until onion is just beginning to soften.
Add the chicken and cook for about 5 minutes, or until cooked through; stir and flip intermittently to ensure even cooking.
Add the garlic, turmeric, garam masala, ginger, cumin, coriander, salt, pepper, stir to combine, and saute for about 1 minute, or until fragrant; stir nearly continuously.
Add the coconut milk, cashews, and allow mixture to simmer for about 7 minutes, or until liquid volume has reduced and thickened slightly.
Taste and optionally if desired add sugar, lime juice, cayenne or red chile flakes for heat, more salt, pepper, turmeric, etc.
Garnish with cilantro and serve immediately. Recipe will keep airtight in the fridge for up to 5 days.


All spices were added to my taste preferences and I find the dish to be very well-spiced, but not overpowering. If you prefer more subdued flavors, you may wish to start with less spices to being with and add more later, if needed.

I definitely recommend the sugar (balances the spices), the lime juice (acidity really brightens the dish and helps it pop), and the cayenne and chile flakes (I added both because Indian food is boring for me if there's not a teeny tiny hint of heat), but of course add based on your palate.




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