Yellow Chicken Coconut Curry (Chicken Korma)

Discover Yellow Chicken Coconut Curry (Chicken Korma). Review the available recipe details and open the credited original source for the complete preparation method.

• 3 tablespoons coconut oil (olive oil may be substituted) ↔ Replace
• 1 large sweet Vidalia onion ↔ Replace
• 1 to 1.25 pounds boneless skinless chicken breast (diced into bite-sized pieces) ↔ Replace
• 4 to 6 cloves garlic (finely minced or pressed) ↔ Replace
• 1 tablespoon ground turmeric ↔ Replace
• 2 teaspoons garam masala ↔ Replace
• 1 teaspoon ground ginger ↔ Replace
• 1 teaspoon cumin ↔ Replace
• 1 teaspoon coriander ↔ Replace
• 1 + teaspoons kosher salt (or to taste) ↔ Replace
• 1 teaspoon freshly ground black pepper (or to taste) ↔ Replace
• one 14.5-ounce can coconut milk (I used and recommend full-fat) ↔ Replace
• 3/4 to 1 cup cashews (I used 50% reduced sodium) ↔ Replace
• 1 to 4 tablespoons white or brown sugar (optional and to taste) ↔ Replace
• 1 to 2 tablespoons lime juice (optional and to taste) ↔ Replace
• pinch cayenne pepper and/or red chile flakes (optional and to taste) ↔ Replace
• 2 to 4 tablespoons fresh cilantro (finely minced for garnishing) ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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