Chicken Korma is a south Indian chicken variation dish. Which is same Chicken Masala, just add finely ground coconut.
Sauté 1-2Tblspn of Kashmiri Masala, sauté for 30 seconds to release flavors. Add tomato paste and plain yogurt. Cook for 1-2 minutes so everything is well incorporated. Add Chicken sauté for 1-2 minutes. Add ground fresh coconut. Sauté for 60 seconds. Adjust salt and cayenne pepper. Add Serrano/jalapeno peppers, Add 1/2 or 1 cup of water depending on how thin or thick gravy you want & chopped cilantro. After a boil, lower the heat and cook until tender and oil has separated. Garnish with cilantro and serve with Indian bread or plain Basmati Rice.