Coconut Korma

This Coconut Korma brings together deeply caramelized onions, warm spices, and a silky coconut-cashew base to create a rich, comforting curry. Whether you choose chicken, beef, lamb, or paneer, the sauce adapts beautifully—creamy, aromatic, and gently sweetened with just a touch of sugar.

Ingredients

Desired Protein (Choose One):

• 1½ lb (700g) chicken, beef, or lamb, cut into bite-size chunks, OR
• 1 recipe (400–500g) paneer

Marinade for Meats:

• ½ cup plain yogurt
• 1 tbsp lemon juice
• 1 tsp turmeric
• 1 tsp paprika (or Kashmiri chili powder for deeper color)
• 1 tsp garam masala
• 1 tsp salt

Korma Base:

• 2 tbsp ghee or oil
• 2 medium onions, thinly sliced
• 4 cloves garlic, minced
• 1½ inch piece fresh ginger, minced
• ¼ cup unsweetened shredded coconut
• ¼ cup cashews
• 1 tsp ground coriander
• ½ tsp ground cumin
• ½ tsp ground cinnamon
• ¼ tsp ground cloves
• ¼ tsp ground cardamom
• 1½ tsp garam masala
• ½ tsp turmeric
• 1 tsp salt (plus more to taste)
• 1½ cups full-fat coconut milk
• ½ cup water or stock (match to your chosen protein)
• 1 tsp sugar

Optional Finishings:

• 2 tbsp heavy coconut cream
• Chopped cilantro and chopped cashews (for garnish)

Directions

Prepare the Protein:

For chicken, beef, or lamb: Combine marinade ingredients in a bowl. Add meat and marinate according to type:

• Chicken: 30 minutes to overnight
• Beef/lamb: 2–12 hours

For paneer: Cut into cubes. Optional—pan-fry in ghee until golden. Mix the marinade separately and set aside to stir into the sauce later for added richness.

Make the Korma Base:

Heat ghee or oil in a large pan. Add sliced onions and sauté until deeply golden and caramelized, 15–20 minutes. Add garlic, ginger, shredded coconut, and cashews. Cook 2–3 minutes until fragrant. Cool slightly, then blend with a splash of water until completely smooth.

In the same pot, add a bit more ghee/oil if needed and sear marinated meat until browned on all sides. Remove and set aside. (Skip searing if using paneer.)

Return the blended paste to the pan and stir in all dry spices. Toast 30 seconds. Add coconut milk, water or stock, and sugar. Return meat or paneer to the pot and simmer:

• Chicken: simmer uncovered 10–15 minutes
• Beef/lamb: simmer covered 60–90 minutes, adding water as needed
• Paneer: gently simmer 8–10 minutes

Adjust salt and sweetness to taste. Stir in coconut cream for extra richness if desired. Garnish with cilantro and chopped cashews.

Notes

Preparation

• For paneer, marinating isn’t required, but adding the marinade mixture to the sauce enhances depth and flavor.
• Kashmiri chili powder gives a richer red color and mild heat compared to paprika.
• Rotisserie chicken can be used as a shortcut—mix the marinade and stir both into the sauce along with chopped chicken.
• Beef or lamb can be pressure-cooked (20–25 minutes high pressure, natural release) to significantly shorten simmer time.

Serving Suggestions

• Serve over basmati rice or with warm naan.
• Add a drizzle of coconut cream for a more luxurious finish.
• Top with toasted cashews for added texture.

Variations

• Use vegetable stock and paneer for a vegetarian version.
• Add vegetables such as peas, carrots, or potatoes during the simmering stage.
• Increase chili powder or add a serrano pepper for a spicier korma.

Make-Ahead & Storage

• Korma improves on day two as flavors deepen.
• Refrigerate up to 4 days in an airtight container.
• Freeze up to 3 months; thaw overnight in the fridge and reheat gently.