Chicken Korma

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  • Level: Easy
  • Total: 40 min
  • Active: 35 min
  • Yield: 4 servings
  • Nutrition Info
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1 13.5-ounce can coconut milk (do not shake)

1 1/2 pounds skinless, boneless chicken thighs, quartered

1 tablespoon Madras curry powder

Kosher salt and freshly ground pepper

1/4 cup sliced almonds

1 small onion, roughly chopped

1 1-inch piece fresh ginger, peeled and sliced

2 cloves garlic

2 plum tomatoes, roughly chopped

1 cup basmati rice

8 ounces thin green beans, trimmed and halved

1/2 cup chopped fresh cilantro


  1. Scoop 1 tablespoon of the cream from the top of the coconut milk. Toss with the chicken, 1 1/2 teaspoons curry powder and a big pinch each of salt and pepper in a bowl. Set aside 10 minutes.
  2. Meanwhile, lightly toast the almonds in a large wide pot over medium-high heat. Remove to a bowl and reserve the pot. Puree the onion, ginger, garlic and half the almonds in a food processor.
  3. Heat 2 tablespoons more coconut cream in the reserved pot over medium-high heat. Add the onion puree and 1/2 teaspoon salt. Cook, stirring, until the mixture is mostly dry, 5 minutes. Stir in the tomatoes and remaining 1 1/2 teaspoons curry powder; cook until softened, 2 minutes. Stir in the chicken and remaining coconut milk and cream from the can. Cover and simmer until the chicken is cooked through, 10 minutes. Uncover and simmer until the sauce thickens slightly, about 5 minutes.
  4. Meanwhile, cook the rice as the label directs. Microwave the green beans in a microwave-safe bowl, covered, until bright green, about 3 minutes. Add the green beans and half the cilantro to the chicken mixture; season with salt and pepper. Serve over the rice; sprinkle with the remaining almonds and cilantro.