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Yellow Chicken Coconut Curry Chicken Korma

A rich and creamy coconut curry dish with tender chicken and aromatic spices, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Middle-Eastern
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken thighs Juicy meat that stays tender even after cooking.
  • 1 can coconut milk Adds creaminess and a subtly sweet flavor.
  • 1 medium onion Provides a savory base for the curry.
  • 3 cloves garlic Enhances flavor and aroma.
  • 1 tablespoon ginger Adds a warm, spicy kick.
  • 2 tablespoons curry powder Offers warmth and depth to the dish.
  • to taste none salt Essential seasoning to enhance all flavors.
  • to taste none pepper Essential seasoning to enhance all flavors.

Method
 

Cooking Instructions
  1. Heat oil in a large skillet over medium heat.
  2. Add chopped onion, garlic, and ginger; sauté until softened.
  3. Stir in curry powder, salt, and pepper; cook for 1 minute.
  4. Add chicken thighs, browning on all sides for about 5-7 minutes.
  5. Pour in coconut milk, stirring to combine.
  6. Bring to a simmer, then reduce heat to low.
  7. Cover and cook for 25-30 minutes, or until chicken is cooked through.
  8. Adjust seasoning and serve with rice or naan.

Notes

This dish can be made ahead and stored for meal prep. Leftovers can be refrigerated for up to 4 days or frozen in portions for up to 3 months.