Indian Chicken Korma Coconut Milk Recipe {Paleo, Keto, Clean Eating, Gluten Free, Dairy Free, Whole30}

Chicken Korma Coconut Milk Recipe

4.8 from 6 reviews

An Indian chicken dish with cashews {*}, coconut and golden raisins {*}.




  1. Place the cashews {*} and coconut in a bowl and cover with an inch of water.
  2. Let soak overnight, or for at least 4 hours.
  3. Drain and place in a high speed blender {*}. Puree until it becomes a smooth paste.
  4. Add in the coconut milk {*} and puree until smooth and combined. Set aside.
  5. In a large, oven-safe frying pan with high sides, heat the oil on high.
  6. Season the chicken thighs {*} with salt and pepper.
  7. Place in the hot oil in the frying pan and cook each piece on both sides, until golden brown.
  8. Place chicken on a plate.
  9. Reduce the heat to medium/high and add the onion, cumin {*}, turmeric {*}, garam masala, and ginger {*}.
  10. Saute for 2-3 minutes, or until onion is translucent.
  11. Add the garlic and saute for another 30 seconds.
  12. Add the chicken back into the pan along with the golden raisins {*}.
  13. Pour the chicken stock {*} into the pan and bring to a simmer. Cover.
  14. Place the pan in an oven preheated to 325 degrees. Cook for 45 minutes.
  15. Add in the cashew/coconut sauce and cook for another 45 minutes, or until chicken is tender.
  16. Shred chicken lightly. Check seasonings and add more salt, if desired. Garnish with cilantro, cashews {*}, and golden raisins {*}. Serve atop red quinoa {*} or cauliflower rice.


*If at any time during the baking process you feel the liquid levels are too low or the sauce is too thick, add in another 1/2 cup of chicken stock {*}.

Keywords: cashews, coconut, coconut milk, Garam Masala, chicken, raisins, Indian Chicken Korma

Recipe Card powered by