Chicken Korma with coconut milk and cashews – a rich and creamy curry that’s mildly spiced and easy to make! Serve over cauliflower rice for a hearty and healthy low carb meal! | Gluten Free + Paleo + Whole30

Chicken Korma with Coconut Milk

Let’s be real.

Curries can look really intimidating to make. They always have these huge ingredients lists and the flavours are always so complex and delicious that it just feels like a lot. Ya know?

Well. Difficult, this is not! Glancing briefly at the ingredients and instructions here this chicken korma with coconut milk might look like a lot – it’s not.

Altogether, it will take about 30 minutes to make with ingredients that you probably already have in your kitchen. It’s made almost entirely in one pan, though you will need a blender or even a small food processor as well.

More Ways to Cook with Coconut Milk

Coconut Lime Chicken (Dairy Free)

Coconut Turmeric Chicken Thighs

Coconut Curry Chicken Meatballs

Satay Sweet Potato Curry

Basic Steps + Recipe Notes

1. Brown chicken then remove from pan.
   • It’s alright if the chicken isn’t 100% cooked through at this stage because you will be adding it back to your dish later.
2. Blend ginger, garlic and onion to create the base sauce.
   • This recipe calls for two onions. One onion (the roughly chopped one) blends up with the garlic and ginger while the other is chopped and fried separately.
3. Fry remaining onion – cook about 10 minutes until soft and lightly browned.
4. Add spices and onion puree. Cook a few minutes.
5. Add coconut milk and chicken stock. Simmer and reduce into a thick, golden-brown sauce.
   • Make sure to use unsweetened coconut milk!
6. Stir in cashew and chicken. Cook another 5 minutes or so until chicken has cooked through.
7. Top with fresh herbs and enjoy.

Servings Suggestions

This chicken korma with coconut milk is a great option for people who are sensitive to spicy foods. It’s a pretty mild curry with only 1/2 teaspoon chilli powder. You can also reduce that amount down even more to 1/4 teaspoon if you really want to play it safe.

If you’re looking for a Whole30/low carb meal, serve this over warmed cauliflower rice and you’re all set!

Otherwise a side of gluten free flatbread or naan and regular rice is also a great option! 

Yield: 4 servings

Chicken Korma with Coconut Milk

4.4 Stars (287 Reviews)

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

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Chicken Korma with coconut milk and cashews - a rich and creamy curry that's mildly spiced and easy to make! Serve over cauliflower rice for a hearty and healthy low carb meal! | Gluten Free + Paleo + Whole30

Ingredients

• 2 tablespoons coconut oil
• 4 large boneless and skinless chicken thighs seasoned with black pepper, cut into bite sized pieces
• 2 brown/yellow onions (one quartered and another chopped)
• 2 tablespoons garlic, crushed or finely chopped
• 2 tablespoons fresh ginger, peeled and roughly chopped
• 2 tablespoons water
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1/2 teaspoon chili powder, (optional)
• 1 cup full fat unsweetened coconut milk or coconut cream from a can
• 1 1/2 cup chicken stock
• 1/4 cup raw cashews
• 1 teaspoon salt or to taste
• fresh cilantro for topping

Need help converting to weights? Check out my cups to grams Conversion Guide.

Instructions

1. Heat 1 tablespoon of the coconut oil in a large pan or skillet. Add the chicken and cook on a medium heat for about 5 minutes stirring occasionally until almost fully cooked through. Transfer the chicken to plate or bowl and set aside. 
2. Add the quartered onion (saving the other chopped onion for later), the garlic, ginger and water to a blender or small food processor and blend into a puree. Set aside momentarily. 
3. Add the remaining 1 tablespoon coconut oil to the same pan you used to cook the chicken. Once warm add the chopped onions and sauté for 10-15 minutes until soft and starting to brown. 
4. Stir in the onion, garlic & ginger puree along with the cumin, coriander, turmeric, garam masala and chili powder. Gently cook another 2-3 minutes until fragrant.
5. Add the coconut milk (or cream) and chicken stock and let simmer for at least 5-10 minutes. Let the mixture reduce down and thicken slightly. 
6. Add the chicken to the pan along with the cashews and cook another 5 minutes until the chicken is cooked through and piping hot. Season with more salt as needed - this curry uses a lot of dried spice which can taste bitter if under seasoned with salt. Alternatively, you can stir in a bit of lemon juice to tone down potential bitter notes.
7. Garnish with fresh cilantro and more cashews if you'd like and serve hot over rice.

Notes

• Nut Alternatives: You can replace the cashews with flaked almonds or another nut of choice or omit them altogether.

• Coconut Milk: I recommend using a full fat coconut milk from a can as opposed to reduced fat or carton milk. The extra fat will yield a creamier curry. You can also just use straight coconut cream or regular dairy cream if you can tolerate dairy/don't need this to be Whole30 compliant. 

Nutrition Information:

Yield:

4
Amount Per Serving: Calories: 396Saturated Fat: 18gCholesterol: 72mgSodium: 756mgCarbohydrates: 12gFiber: 1gSugar: 3gProtein: 29g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© A Saucy Kitchen, Sarah Nevins

Course: Mains Cuisine: Indian

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