Chicken Coconut Korma
A coconut chicken curry loaded with spices, poppy seeds and cashews.
Servings Prep Time
4people 10mins
Cook Time
Servings Prep Time
4people 10mins
Cook Time
  • 650gm chicken on the boneI used boneless chicken thighs, cut into medium pieces
  • 2tbsp vegetable oil
  • 2inch cinnamon stick
  • 2-3 green cardamom pods
  • 2 bay leaves
  • 2medium onionsfinely sliced
  • 2 Green Chilliesslit
  • 1/2inch Gingerpeeled and grated
  • 5-6pods garlicpeeled and grated
  • 1/2tsp turmeric powder
  • 1tsp red chilli powder
  • 1medium tomato pureed
  • Salt to taste
  • coriander to garnish
For the paste
  • 1tbsp white poppy seeds
  • 1tbsp cashew nuts
  • 2tbsp fresh coconutIf using desiccated coconut, steep the coconut in warm water for 10 minutes
Recipe Notes
  1. Start by making the paste first. Soak cashew nuts and poppy seeds in warm water so they are filly immersed for about half an hour. Grind the soaked cashews and poppy seeds along with the coconut in a blender to form a smooth paste. You may need to add a couple of teaspoons of water to make the paste smooth.
  2. Take a large kadhai or heavy bottomed pan, heat oil on a medium flame. Once hot, add in the cinnamon stick, green cardamom pods and bay leaves. Roast until aromatic for about half a minute.
  3. Now, in go the sliced onions, grated ginger and grated garlic along with the green chillies and a pinch of salt. Sauté until the onions turn soft and translucent. 
  4. Add the chicken, chilli powder and turmeric powder and the pureed tomato. Coat the chicken with the tomatoey onions and spices and cook for a good 5-7 minutes.
  5. Add water, season well and cover with lid to cook for a good 20 minutes, before checking the chicken for doneness.
  6. Take the lid off, now add the ground cashew, poppy seeds and coconut paste. Stir well and cook for another 5-7 minutes with the lid on. Bring to a simmer. 
  7. Take off heat, garnish generously with coriander leaves and serve hot along side parathas or wholewheat rotis.