Chicken Korma is one of those quintessentials on every UK curry houses’ menu. Now don’t give me that look, yes in the UK curry houses are super popular. From big cities to the tiniest of towns and villages, you’ll always find a curry house. Britons love their curry. But then you ask me what’s on their menu, a Tikka Masala, a Korma, a Jalfrezi or a Madras. And while I do love a Tikka Masala, a coconut chicken korma is one of my absolute favourites. Turns out this dish is big in India too.
This curry is perfect for someone who isn’t big on spice, however is big on flavour. There are many versions of the Korma, but this coconut chicken korma has such great flavour combinations. Poppy seeds, cashews and coconut blended into a smooth paste bring that nuttiness and adds so much earthiness to the curry, making it thick and lip-smackingly good.
If you wanted you could make your own version. Don’t like poppy seeds or don’t have them in your kitchen, just skip and use only cashews and coconuts. You could replace all these ingredients with yogurt. It will add a nice acidity to the curry and will give you a good consistency. Remember to whip into a smooth paste and use room temperature yogurt to avoid lumps.
Make it vegetarian by adding vegetables of your choice. Cauliflower florets, sliced carrots, potatoes, green beans and green peas work like a dream! If you use these vegetables instead of chicken and stick to my recipe below, it turns into a lovely Vegan Coconut Vegetable Korma. A korma goes really well with a peas pulao and some cucumber raita. Or if you’re like me, then you’ll enjoy this lovely coconut chicken korma with warm rotis or parathas and a cucumber coriander raita.