Yellow Chicken Coconut Curry (Chicken Korma)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy Indian chicken korma with coconut milk, cashews, and warm spices like garam masala and turmeric. Rich and restaurant-quality with subtle heat. Serve over rice for a satisfying dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 8m
- Cook
- 17m
- Sodium
- 598mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 925mg
- Calcium
- 61mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 8M
- SODIUM
- 598MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.