Dinner

Creamy Chicken Korma with Coconut Milk and Spices Recipe

Name: Creamy Chicken Korma with Coconut Milk and Spices Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Indian
Ingredients: 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes; 1/2 cup plain yogurt; 2 tablespoons lemon juice (divided); 1/2 teaspoon salt; 1/2 teaspoon garam masala; 1/2 teaspoon ground coriander; 1/4 teaspoon turmeric powder; 2 tablespoons vegetable oil; 1 large onion, finely chopped; 2 cloves garlic, minced; 1 inch ginger, grated; 1 tablespoon garam masala; 1 tablespoon ground coriander; 1 teaspoon turmeric powder; 1 teaspoon cumin powder; 1/2 teaspoon cayenne pepper (or more, to taste); 1/2 teaspoon ground cardamom; 1/4 teaspoon ground cloves; 1 (14.5 oz) can diced tomatoes, undrained; 1 (13.5 oz) can full-fat coconut milk; 1 cup heavy cream; Salt to taste; Fresh cilantro, chopped (for garnish); Cooked basmati rice; Naan bread

ByBen Miller February 20, 2026February 20, 2026

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Introduction

Chicken Korma is a rich and creamy Indian curry known for its aromatic spices and velvety sauce. This recipe guides you through each step to create a flavorful, tender chicken dish perfect for a comforting meal. Serve it with basmati rice and naan for an authentic experience.

A close-up photo shows a black bowl filled with two main layers: on the left, there is white rice with some green herbs sprinkled on top, and on the right, a creamy yellow curry with chunks of chicken coated in the sauce, garnished with fresh green cilantro leaves. The curry appears rich and smooth with small specks of spices visible. The bowl sits on a wooden surface but the background is changed to a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1 large onion, finely chopped
2 cloves garlic, minced
1 inch ginger, grated
1 (14.5 oz) can diced tomatoes, undrained
1 (13.5 oz) can full-fat coconut milk
1 cup heavy cream
1/2 cup plain yogurt
2 tablespoons lemon juice
1 tablespoon garam masala
1 tablespoon ground coriander
1 teaspoon turmeric powder
1 teaspoon cumin powder
1/2 teaspoon cayenne pepper (or more, to taste)
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
2 tablespoons vegetable oil
Salt to taste
Fresh cilantro, chopped (for garnish)
Cooked basmati rice (for serving)
Naan bread (for serving)

Instructions

Step 1: In a medium bowl, combine chicken cubes, yogurt, 1 tablespoon lemon juice, 1/2 teaspoon salt, 1/2 teaspoon garam masala, 1/2 teaspoon ground coriander, and 1/4 teaspoon turmeric powder. Mix well, cover, and marinate in the refrigerator for at least 30 minutes, or longer for deeper flavor.
Step 2: Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened and lightly golden, about 5-7 minutes, stirring frequently. Then add minced garlic and grated ginger, cooking for 1 minute until fragrant.
Step 3: Stir in the remaining garam masala, coriander, turmeric, cumin, cayenne, cardamom, and cloves. Cook for 30 seconds, stirring constantly, to release the spices’ aromas.
Step 4: Add undrained diced tomatoes and cook for 5 minutes, stirring occasionally. Pour in the coconut milk, bring to a gentle simmer. Reduce heat to low, cover, and simmer for 10 minutes to meld the flavors.
Step 5: Gently stir in the marinated chicken, making sure it is fully submerged in the sauce. Cover and simmer for 15-20 minutes, or until the chicken is cooked through and tender.
Step 6: Stir in the heavy cream and remaining lemon juice. Simmer for an additional 5 minutes, allowing the sauce to thicken slightly. Season with salt to taste. Garnish with fresh cilantro and serve hot with basmati rice and naan bread.

Tips & Variations

For extra richness, substitute some or all of the heavy cream with cashew cream.
Adjust cayenne pepper to control the heat level based on your preference.
Marinate the chicken overnight for more intense flavor and tenderness.
Add toasted nuts like almonds or cashews on top for a crunchy garnish.

Storage

Store leftover chicken korma in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent curdling of the cream. You can also freeze the curry for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A white bowl shows a dish with two layers: one side has white, soft cooked rice garnished with small green leaves, while the other side has chunks of golden-yellow chicken covered in a creamy, thick sauce speckled with herbs and spices, and topped with scattered bright green cilantro leaves. The surface beneath the bowl is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work great and offer a slightly richer flavor and more tenderness in the curry.

Is this recipe spicy?

The dish has a mild to moderate heat depending on how much cayenne pepper you add. You can easily adjust it to be milder or spicier according to your taste.