Mild Chicken Korma Recipe – a Creamy Coconut-Infused Curry

Mild Chicken Korma Recipe – a Creamy Coconut-Infused Curry

If you’d love to try spicy Indian food like curries, but are petrified that your mouth is going to get incinerated by chilies, there’s a solution – chicken korma. A korma curry is much milder than the chili-laden Madras or jalfrezi, and unlike its hotter brethren, is a cream-based dish rather than just being vegetable and tomato-based. So kormas are great for people with sensitive tastebuds. I like the flavors but prefer it a bit hotter. If you feel the same, feel free to add some chilies to this recipe or try out one of my hot curry recipes.

As with the chicken Madras and chicken jalfrezi recipes, you are going to need to prepare two extras before getting started:

Curry masala Mix Powder

Curry Base Gravy


  • 5 tbsp powdered coconut milk
  • 2 large chicken breasts, diced
  • 1 medium white onion, finely chopped
  • 1 tsp finely chopped garlic
  • 1 tsp turmeric powder
  • 1 tsp sugar
Read the whole recipe on Spice Cauldron