If you love rich, creamy curries but don’t want to use coconut milk, Chicken Korma is the perfect dish for you. This easy Chicken Korma recipe without coconut milk combines the flavors of tender chicken, a mild blend of spices, and a creamy sauce, creating a comforting, restaurant-quality dish at home. Whether you’re avoiding coconut milk or simply want to try a different twist on the classic, this recipe offers the perfect balance of richness and flavor. Plus, it’s quick, easy, and perfect for weeknight dinners. In this article, we’ll walk you through the easy Chicken Korma recipe without coconut milk, explain its ingredients, and provide useful tips for making the perfect korma at home. So, let’s dive in and discover how to make this flavorful, aromatic disk.
What is Chicken Korma?
Chicken Korma is a popular Indian curry known for its mild, creamy texture and rich flavor. Traditionally made with yogurt, cream, and ground nuts, it’s a perfect dish for those who enjoy the delicious, aromatic taste of Indian cuisine without overwhelming heat. While traditional Chicken Korma often includes coconut milk or coconut cream, in this recipe, we’ll focus on creating a creamy texture using yogurt, heavy cream, and ground almonds (or cashews), which add a unique richness and flavor.
Why Make Chicken Korma Without Coconut Milk?
While coconut milk is often a key ingredient in many curries, there are several reasons why you might choose to make Chicken Korma without coconut milk:
- Allergy-Friendly: Some people may have coconut allergies or sensitivities.
- Creamier Texture: By using yogurt and heavy cream, you can achieve a rich, velvety texture that enhances the flavor of the curry.
- Milder Flavor: Coconut milk has a distinct flavor that might overpower the spices. By omitting it, you let the spices and chicken shine more brightly.
- Healthier Option: By using plain yogurt and ground nuts, you can reduce the fat content compared to using full-fat coconut milk.
This recipe offers a satisfying, creamy dish with the perfect balance of spice and richness, minus the coconut flavor.
Ingredients for Easy Chicken Korma Without Coconut Milk
Here’s what you’ll need to make this easy Chicken Korma:
Main Ingredients:
- 1 lb (450g) chicken breast or thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil or ghee (clarified butter)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 cup plain yogurt (preferably full-fat)
- 1/4 cup ground almonds (or cashews for a creamier texture)
- 1/4 cup heavy cream
- 1/2 cup chicken broth (or water)
- Salt, to taste
Spices:
- 1 tablespoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
Garnish:
- Fresh cilantro (coriander leaves), for garnish
Step-by-Step Instructions for Easy Chicken Korma
Step 1: Sauté the Onions
Heat the vegetable oil or ghee in a large pan over medium heat. Add the chopped onion and sauté it until golden brown and soft, about 5-7 minutes. This will form the base of your curry and help bring out a deep, sweet flavor.
Step 2: Add Garlic and Ginger
Once the onions are browned, add the minced garlic and grated ginger to the pan. Cook for an additional 1-2 minutes until fragrant.
Step 3: Add the Spices
Add the garam masala, turmeric, cumin, coriander, cinnamon, and cloves. Stir well to coat the onions, garlic, and ginger in the spices, allowing them to bloom and release their aromatic oils. Cook for another minute or two.
Step 4: Brown the Chicken
Add the chicken pieces to the pan and cook, stirring occasionally, until the chicken is browned on all sides (about 5-7 minutes). Season with salt to taste.
Step 5: Create the Creamy Sauce
Lower the heat to medium-low. Stir in the plain yogurt and ground almonds (or cashews). These ingredients will create a creamy, flavorful base for the sauce. Allow the mixture to cook for 2-3 minutes, making sure the chicken is coated in the creamy paste.
Step 6: Add Liquid and Simmer
Pour in the chicken broth (or water) and heavy cream. Stir everything together, bringing the sauce to a gentle simmer. Cover the pan and cook for 10-15 minutes, or until the chicken is fully cooked and tender. The sauce should thicken up slightly.
Step 7: Adjust the Consistency
If the sauce is too thick, you can add a little more broth or water to achieve your desired consistency. Taste the curry and adjust the seasoning, adding more salt if needed.
Step 8: Garnish and Serve
Once your Chicken Korma is ready, remove it from the heat and garnish with fresh cilantro leaves. Serve the curry hot with basmati rice, naan, or roti for a complete meal.
Also Read:- Vegan Rasta Pasta with Coconut Milk: A Flavorful & Creamy Caribbean-Inspired Dish
Tips for Making the Best Chicken Korma
- Choose Bone-In Chicken: While boneless chicken breasts or thighs are great, using bone-in chicken will add more flavor to the dish as it cooks.
- Use Full-Fat Yogurt: For the creamiest texture, use full-fat yogurt. Greek yogurt is also a great option as it adds extra richness.
- Adjust Spice Level: The spices in Korma are generally mild, but you can add more chili powder or fresh chilies if you prefer a spicier dish.
- Add Vegetables: You can enhance the nutrition of the dish by adding vegetables like peas, potatoes, or bell peppers.
- Use Fresh Ginger and Garlic: Fresh ginger and garlic are essential for authentic flavor. Avoid using powdered ginger or garlic if possible.
Why You’ll Love This Chicken Korma Recipe
This easy Chicken Korma recipe without coconut milk is perfect for anyone who loves creamy curries but prefers a slightly different approach. By using yogurt, ground nuts, and heavy cream, the dish becomes delightfully creamy and flavorful without the distinct coconut taste. The spices blend beautifully with the tender chicken, making each bite rich and satisfying. Not only is this recipe quick and easy, but it also offers versatility in terms of flavor and texture. Whether you’re serving it for a family dinner or impressing guests with an Indian-inspired meal, this Chicken Korma will certainly be a hit.
Conclusion
If you’re craving a creamy, rich curry but want to skip the coconut milk, this Chicken Korma without coconut milk is your answer. The combination of yogurt, ground almonds, and spices creates a flavorful and comforting dish that everyone will enjoy. It’s easy to prepare, perfect for busy weeknights, and guaranteed to satisfy your curry cravings. Try this recipe today and experience the magic of Chicken Korma without coconut milk!
FAQs About Chicken Korma Without Coconut Milk
- Can I use coconut milk in this recipe?
Yes! If you enjoy the flavor of coconut milk, you can swap out the chicken broth and heavy cream for coconut milk for a richer, tropical flavor. - Can I make Chicken Korma ahead of time?
Absolutely! You can make the curry in advance and store it in the refrigerator for up to 3 days. Reheat it before serving. - Can I use other meats for this recipe?
Yes! You can substitute chicken with lamb, beef, or even tofu for a vegan version of Korma. - How can I make this dish spicier?
To make the Korma spicier, you can add more chili powder, cayenne pepper, or fresh chilies according to your taste. - Can I freeze Chicken Korma?
Yes, you can freeze Chicken Korma for up to 3 months. Just let it cool completely, then store in an airtight container. Reheat thoroughly before serving.