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Creamy Coconut Chicken Curry Recipe

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4 from 42 reviews

A quick and creamy chicken curry inspired by korma, made with coconut milk, ground almonds, and gentle spices. This mild and flavorful dish is perfect for a comforting weeknight meal, featuring tender chicken simmered in a rich sauce and garnished with fresh cilantro and toasted almonds.

Ingredients

Main Ingredients

  • 1 tbsp Vegetable Oil
  • 1 large Onion, chopped
  • 2 cloves Garlic, crushed
  • 1-inch piece Ginger, grated
  • 1.5 lbs boneless, skinless Chicken Breasts, cut into pieces
  • 3-4 tbsp Korma Curry Paste
  • 1 (14 oz) can Coconut Milk (full-fat recommended)
  • ½ cup Chicken Stock
  • ⅓ cup Ground Almonds
  • 2 tbsp Tomato Paste
  • ½ cup Greek Yogurt (or heavy cream)
  • Salt & pepper, to taste

Garnish

  • Fresh Cilantro
  • Toasted Flaked Almonds

Instructions

  1. Sauté Aromatics: Heat the vegetable oil in a pan over medium heat. Add the chopped onion and sauté for 8-10 minutes until the onion becomes soft and translucent. Add the crushed garlic and grated ginger and cook for an additional 1 minute to release their flavors.
  2. Cook Chicken: Add the pieces of chicken breast to the pan. Cook until the chicken is sealed and lightly browned on all sides. Stir in 3-4 tablespoons of korma curry paste and cook for 2 minutes to develop the spices.
  3. Add Liquids and Ground Almonds: Stir in the ground almonds and tomato paste, then pour in the canned coconut milk and chicken stock. Mix everything together thoroughly.
  4. Simmer the Curry: Bring the mixture to a gentle bubble. Lower the heat, cover the pan, and let it simmer for 15-20 minutes, or until the chicken is fully cooked and tender.
  5. Finish Sauce: Remove the pan from heat and gently stir in the Greek yogurt or heavy cream to create a creamy texture. Season the curry with salt and freshly ground pepper to taste.
  6. Serve: Dish out the curry and garnish with fresh cilantro leaves and toasted flaked almonds for added texture and flavor. Serve hot with your choice of rice or naan.

Notes

  • Stir the yogurt in off the heat to prevent it from splitting or curdling.
  • Use full-fat coconut milk for the creamiest and richest sauce.
  • This recipe creates a mild curry, ideal for those who prefer flavorful but not spicy dishes.
  • To toast almonds, dry roast flaked almonds in a pan over medium heat until golden and fragrant.

Find it online: https://flavorspath.com/creamy-coconut-chicken-curry-recipe/