Chicken Korma

Chicken Korma is a south Indian chicken variation dish. Which is same Chicken Masala, just add finely ground coconut.

You need:

  • 1 lb of boneless Chicken thighs or chicken legs and thighs,
  • 1-2 Tblspn of Kashmiri Meat Masala,
  • 2 Tblspn of any edible oil,
  • 1-2Tblspn of plain yogurt or sour cream
  • 1-2 Tblspn of tomato paste.
  • 1/2 cup ground fresh coconut or coconut milk.
  • Chopped Cilantro,
  • 1or 2 Serrano or jalapeno peppers with stem on.


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.


  • Use freshly coconut.
  • For great curry consistency grind coconut into fine paste with ginger and Serrano/jalapeno pepper.
  • You can use coconut milk instead of ground coconut. Gravy will be thin as fresh ground coconut makes gravy very thick.
  • Add ground fresh Serrano or jalapeno peppers to adjust the sweetness from the coconut.