Creamy Chicken Korma with Coconut Milk and Yogurt Recipe

I absolutely adore this Creamy Chicken Korma with Coconut Milk and Yogurt Recipe because it offers such a rich, comforting, and fragrant experience that feels like a warm hug in a bowl. From the tender pieces of chicken enveloped in a luscious, velvety sauce, to the layers of aromatic spices balanced by the subtle sweetness of coconut milk and the tang of yogurt, it’s a dish I find myself craving again and again. Whenever I make it, I’m reminded how something so indulgently creamy can still feel light and fresh, making it one of my favorite recipes to share with friends and family.

Why You’ll Love This Creamy Chicken Korma with Coconut Milk and Yogurt Recipe

What makes this dish truly stand out for me is the flavor profile. It’s an exquisite harmony of warmth from spices like garam masala, cumin, and coriander, combined with the mellow sweetness from coconut milk and a gentle tanginess from the yogurt. This creates a perfectly balanced sauce that’s indulgent yet wonderfully fresh. I love how the turmeric and chili powder add just the right hint of earthiness and mild heat without overpowering the delicate creaminess.

Beyond taste, I appreciate how approachable this Creamy Chicken Korma with Coconut Milk and Yogurt Recipe is to prepare. The steps are straightforward, mostly involving layering flavors gently rather than complicated techniques, which lets me relax and enjoy the cooking process. It’s ideal for everything from a cozy weeknight meal to impressing guests on a weekend dinner. Every time I make it, I find it’s a guaranteed crowd-pleaser that makes me feel like a culinary rockstar without hours in the kitchen.

Ingredients You’ll Need

The image shows various cooking ingredients neatly arranged on a white marbled surface. In the front right, there is a clear glass bowl holding several raw, pale pink chicken pieces. To the left of it, a white plate displays five piles of different ground spices in colors ranging from brown to dark red and bright orange. Nearby, small clear glass bowls contain a deep red paste and some fine white flakes. Above these, a large whole brown onion and a cluster of peeled garlic cloves sit next to two small yellow chunks in a tiny glass bowl. Near the top center, a metal measuring cup holds a white creamy substance, while a clear glass measuring cup next to it is filled with white coconut milk. On the top right, an unopened can of unsweetened coconut milk is tilted on its side. The setup is well-lit, with soft shadows, and the photo taken with an iphone --ar 4:5 --v 7

Everything you need for this recipe is simple yet essential, each ingredient adding its own unique contribution to the vibrant texture, richness, and flavor of the dish.

Light olive oil or vegetable oil: Creates the perfect base for sautéing onions and chicken to golden perfection.
Large yellow onion: Adds sweetness and depth when finely chopped and caramelized.
Chicken breast, tenderloin, or thighs: Provides succulent, tender bites that soak up all the spices beautifully.
Garlic cloves, minced: Lends an aromatic punch that builds essential flavor layers.
Minced fresh ginger: Introduces warmth and brightness to the sauce without overpowering.
Garam masala: The heart of the spice blend, giving that unmistakable Indian curry warmth.
Ground cumin and coriander: Earthy spices that add complexity and enhance the aroma.
Chili powder: A touch of heat to enliven the creamy sauce.
Ground turmeric: Adds gorgeous color and subtle earthiness.
Fine sea salt and freshly ground black pepper: Season to taste, balancing all the flavors.
Tomato paste: Provides a subtle acidity and richness that deepens the sauce.
Plain Greek yogurt (full-fat preferred): Brings tang and creaminess while tenderizing the chicken.
Canned coconut milk (cream on top preferred): Makes the sauce luxuriously smooth and mildly sweet.
Almond flour (or almond/cashew butter): Optional but adds creaminess and a nutty undertone.
Granulated sugar: Balances the spices and acidity with a hint of sweetness.
Heavy whipping cream: Finishes the sauce with an extra layer of richness and silky texture.
Fresh cilantro, chopped: A bright garnish adding freshness and visual appeal.

Directions

Step 1: Heat 2 tablespoons of oil in a large skillet over medium heat. Add the finely chopped onion and sauté for about 5 minutes until they are softened and golden. This step is so important as it develops the foundational sweetness of the dish.

Step 2: Add the chicken pieces to the skillet and cook for about 5 minutes. You want the chicken to lose its pink color on the outside, but it doesn’t need to be cooked through completely at this stage since it will simmer later.

Step 3: Stir in the minced garlic, ginger, garam masala, ground cumin, coriander, chili powder, turmeric, salt, black pepper, and tomato paste. Cook everything together for about 2 minutes, stirring constantly to coat the chicken and to let the spices release their fragrance. Your kitchen will start to smell incredible here!

Step 4: Pour in the Greek yogurt, coconut cream, almond flour (or nut butter), and granulated sugar. Mix thoroughly to combine all ingredients. Bring the sauce to a gentle boil, then reduce the heat and let it simmer uncovered for 8 to 10 minutes. Stir occasionally and wait until the chicken is fully cooked and the sauce thickens to your preferred consistency.

Step 5: Stir in the heavy whipping cream and bring the mixture back to a light simmer before removing the skillet from heat. Taste and adjust salt if needed, as I often add just a little more to really boost the flavors.

Step 6: Serve the Chicken Korma over steaming white rice or your favorite grain, and garnish generously with freshly chopped cilantro. The vibrant green is the perfect finishing touch that makes the dish as beautiful as it is delicious.

Servings and Timing

This recipe makes enough creamy, flavorful korma to serve 6 people comfortably, which is perfect for a family dinner or having leftovers for lunch. The prep time takes about 10 minutes since most ingredients require simple chopping and measuring. The actual cooking time is roughly 20 minutes, so the total time from start to finish is about 30 minutes. There’s no need for any resting or cooling time—this dish is best enjoyed hot and fresh, straight from the stovetop.

How to Serve This Creamy Chicken Korma with Coconut Milk and Yogurt Recipe

A top-down view shows a deep pan filled with thick orange curry sauce with chunks of light golden cooked meat scattered through it. Bright green cilantro leaves are spread on top for garnish. A wooden spoon with visible grain rests inside the pan, partially covered by the sauce. The pan sits on a white marbled surface with a gray and white striped cloth underneath it. Photo taken with an iphone --ar 4:5 --v 7

I always love serving this korma with fragrant basmati rice to soak up every drop of the creamy sauce. You could also try it alongside warm naan bread or even a simple quinoa salad for something a bit lighter. For a touch of freshness, serving it with a cucumber raita or a squeeze of freshly cut lemon on the side balances the richness perfectly.

When it comes to garnishing, I never skip the chopped cilantro; it injects a burst of fresh color and a pop of herbal brightness that lifts every bite. For a little extra flair, adding a handful of toasted sliced almonds on top gives a delightful crunch and nutty contrast.

In terms of drinks, I find a crisp, cold white wine like a Sauvignon Blanc complements the spices beautifully. If you prefer non-alcoholic options, a chilled mango lassi or a ginger-infused sparkling water works wonderfully. This dish feels right at home for casual weeknight dinners, festive family gatherings, or anytime I want to impress guests with something comforting yet special.

Variations

One of my favorite things about this Creamy Chicken Korma with Coconut Milk and Yogurt Recipe is how adaptable it is. If you’re not a fan of chicken, swapping in tender lamb chunks or even paneer for a vegetarian twist works really well. For a vegan adaptation, replace the chicken with firm tofu or chickpeas, swap out the yogurt and cream for coconut yogurt and coconut cream, and you still get that luscious finish.

If you want to tweak the flavor, try experimenting with different nuts in the sauce like cashew butter instead of almond flour for a slightly different nuttiness. Adding a cinnamon stick or cardamom pods while simmering also adds a subtle floral depth. Alternatively, for a less creamy but equally fragrant version, reduce the heavy cream and input more coconut milk.

For cooking methods, while the stovetop skillet approach is quickest and easiest, I’ve also made this in a slow cooker where it allows the chicken to soak in all the spices over several hours, resulting in an even more tender and intense flavor profile. Just brown the onions and chicken first, then transfer everything to the slow cooker and cook on low for about 4 hours.

Storage and Reheating

Storing Leftovers

After enjoying your korma, store any leftovers in an airtight container to keep the flavors fresh. Refrigerate the dish for up to 3 to 4 days. I like glass containers because they don’t retain odors and make reheating easier right in the container or a pan.

Freezing

This Creamy Chicken Korma with Coconut Milk and Yogurt Recipe freezes wonderfully. Portion the leftovers into freezer-safe containers or heavy-duty freezer bags, sealing tightly to avoid freezer burn. It will keep well for up to 2 months. When you’re ready to enjoy it again, thaw overnight in the fridge before reheating.

Reheating

To reheat, I recommend gently warming the korma in a saucepan over low heat, stirring occasionally to prevent it from sticking or separating. Adding a tablespoon or two of water or extra coconut milk can help restore the creamy texture if it thickened too much in the fridge. Avoid microwaving directly without stirring, as that can cause uneven heating or curdling of the yogurt. Heating slowly brings back that fresh, rich flavor like it was freshly made.

FAQs

Can I use chicken thighs instead of chicken breast for this recipe?

Absolutely! Using boneless, skinless chicken thighs adds a bit more fat and tenderness, making the dish even richer and juicier. Just cut them into bite-sized pieces and cook as directed. I often prefer thighs for their flavor and texture.

Is it possible to make this recipe gluten-free?

Yes, this korma is naturally gluten-free as long as you use pure spices and check products like tomato paste or yogurt to ensure no hidden gluten. The almond flour or nut butter used also helps thicken the sauce without any gluten-containing ingredients.

How spicy is this recipe and can I adjust it?

This recipe offers mild to medium spice thanks to the chili powder, but it’s very easy to scale the heat up or down. You can reduce the chili powder to make it milder or add a pinch of cayenne pepper for more kick. I like it balanced so you get warmth without overwhelming heat.

Can I prepare the sauce ahead of time?

You can prepare the sauce base (onions and spices) a few hours in advance and refrigerate it, then add the chicken and finish the cooking when ready. However, the cream and yogurt are best added at the end to keep their silky texture fresh.

What sides do you recommend serving with this recipe?

I love pairing this korma with fragrant basmati rice or soft naan bread to absorb the luscious sauce. A simple cucumber raita or a fresh green salad also complements it well for a balanced and satisfying meal.

Conclusion

I truly hope you’ll give this Creamy Chicken Korma with Coconut Milk and Yogurt Recipe a try because it’s one of those dishes that never fails to bring joy to the table. It’s rich, fragrant, and surprisingly easy, with a warmth that makes every bite feel special. Whether you’re cooking for yourself, your family, or friends, this recipe has a wonderful way of making ordinary moments feel a little more festive and comforting. I can’t wait for you to enjoy it as much as I do!