KERALA KORMA
- 15m Prep Time
- 20m Cook Time
- 35m Ready In
A fresh and savory South Indian-style chicken korma with a background heat from green chilli, made with coconut cream and cashew nuts. This modern recipe is a far cry from the sweet, bland curries often found in local Indian restaurants.
Ingredients
- 500 ml coconut cream
- 50 g cashew nuts
- 2.5 root ginger peeled
- 0.5 green chilli deseeded
- 4.93 ml ground coriander
- 2.46 ml ground cumin
- 7.39 ml sea salt
- 29.6 ml vegetable oil
- 1 large onion finely chopped
- fresh curry leaves
- 500 g boneless, skinless chicken thighs finely sliced
- 1 lime juice of
- rice to serve
Nutrition (per serving, estimated)
Estimated based off 9 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 40.7 mg
- Iron: 2.88 mg
- Magnesium: 101 mg
- Phosphorus: 352 mg
- Potassium: 607 mg
- Zinc: 3.92 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 500 ml coconut cream
- 50 g cashew nuts
- 4.93 ml ground coriander
- 2.46 ml ground cumin
- 7.39 ml sea salt
- 29.6 ml vegetable oil
- fresh curry leaves
Prepare
- Peel 2.5 root ginger
- 0.5 green chilli, deseeded
- 1 large onion, finely chopped
- 500 g boneless, skinless chicken thighs, finely sliced
- 1 lime, juice of
- rice, to serve
Let's Cook
-
Step 1.
In a food processor, combine the coconut cream, cashew nuts, peeled ginger, deseeded green chilli, ground coriander, ground cumin, and sea salt. Blend until smooth to form a coconut sauce.
-
Step 2.
Heat the vegetable oil in a saucepan over medium heat. Add the finely chopped onion and cook, stirring occasionally, for 6–8 minutes until golden brown.
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Step 3.
Pour the blended coconut sauce into the saucepan with the onions. Mix well and cook over medium heat for 1 minute, stirring continuously. Then add the fresh curry leaves.
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Step 4.
Add the finely sliced chicken thighs and lime juice to the pan. Bring to a boil, then cover, reduce the heat to low, and simmer for 12–15 minutes until the chicken is cooked through and tender, and the sauce has thickened. If the sauce becomes too thick and gloopy, stir in a little hot water to loosen it. Serve immediately with rice.